Dinner Party Chicken
Make your next gathering unforgettable with this elegant and flavorful Dinner Party Chicken recipe! Succulent, bone-in, skin-on chicken thighs are seared to golden perfection and simmered in a luscious sauce infused with garlic, fresh rosemary, thyme, and zesty lemon. A splash of dry white wine and a velvety roux made with chicken broth bring rich depth to the dish, while a finishing touch of melted butter elevates the sauce to luxurious heights. Perfectly cooked in just under an hour, this crowd-pleasing dish is an ideal centerpiece paired with creamy mashed potatoes, roasted vegetables, or crusty bread to soak up the aromatic sauce. Whether you're hosting a sophisticated dinner party or looking to impress on a weeknight, Dinner Party Chicken delivers restaurant-quality flavor with ease.
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skin-on)
- 3 tablespoons olive oil
- 4 cloves garlic cloves, minced
- 2 tablespoons fresh rosemary, chopped
- 1.5 tablespoons fresh thyme, chopped
- 1 whole lemon lemon zest
- 2 tablespoons lemon juice
- 1 cup chicken broth
- 0.5 cup dry white wine
- 2 tablespoons unsalted butter
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons parsley, chopped (for garnish)
Instructions
Pat the chicken thighs dry with paper towels and season both sides with 1 teaspoon of salt and 1 teaspoon of black pepper.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. When the oil is hot, add the chicken thighs skin-side down. Sear for 6-8 minutes until the skin is golden and crispy. Flip and cook the other side for 3-4 minutes. Remove chicken from the skillet and set aside.
Reduce heat to medium and add the remaining 1 tablespoon of olive oil to the skillet. Stir in the minced garlic, rosemary, and thyme. Cook for about 1 minute until fragrant, being careful not to let the garlic burn.
Sprinkle the flour into the skillet and cook for 1-2 minutes, stirring constantly, to make a light roux.
Slowly whisk in the chicken broth and white wine until smooth. Stir in the lemon zest, lemon juice, and the remaining 0.5 teaspoon of salt. Bring the mixture to a simmer.
Return the chicken thighs to the skillet, skin-side up. Reduce the heat to medium-low, cover with a lid, and cook for 20 minutes. Baste the chicken with the sauce once or twice during cooking to keep it moist.
Remove the lid and increase the heat slightly. Let the chicken simmer uncovered for another 5 minutes to slightly thicken the sauce.
Stir in the butter to finish the sauce, allowing it to melt completely. Taste and adjust seasoning if necessary.
Transfer the chicken thighs to a serving platter and spoon the sauce over the top. Garnish with fresh parsley before serving.
Serve hot with sides like mashed potatoes, roasted vegetables, or crusty bread to soak up the sauce.
Nutrition Facts
Calories |
2672 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 205.8 g | 264% | |
| Saturated Fat | 60.2 g | 301% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 791 mg | 264% | |
| Sodium | 4847 mg | 211% | |
| Total Carbohydrate | 26.0 g | 9% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 2.5 g | ||
| Protein | 168.4 g | 337% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 192 mg | 15% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 2109 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
