Baked Chicken Thighs in White Wine Sauce

These crisp, golden baked chicken thighs are smothered in a white wine sauce with mushrooms and baked right in the pan. An easy gourmet-style dinner!

Prep Time5

Cook Time50

Total Time55

Course: Main Course

Cuisine: American

Servings:

Calories: 515kcal

Preheat the oven to 400° F.
Pat the chicken thighs dry and season with salt and pepper.
Heat 1 tablespoon of oil in a cast iron skillet over medium-high heat. Add 4 chicken thighs, smooth-side down, and sear for 5-7 minutes, until it begins to naturally release from the skillet. Don’t move the chicken around while it cooks, as it will disrupt the sear and may cause the chicken to tear.
Transfer the chicken to a plate once seared. Repeat with remaining 4 chicken thighs, adding an tablespoon of oil as needed. Transfer to a plate once finished.
Reduce heat to medium and add the butter and mushrooms. Cook until they begin to brown and caramelize, about 8 minutes.
Add the white wine and use a silicone spatula to "clean" the bottom of the skillet. This will give the sauce excellent flavor.
Add the garlic and cook for 1 minute. Stir in the heavy cream.
Add the chicken back, sear-side up, along with any juices from the plate. Baste the chicken with the sauce and cook for 5 additional minutes over medium heat.
Transfer the skillet to the oven and bake for 15 minutes. Remove from oven and stir in the lemon juice. Ensure the thickest part of the chicken is at 165° F prior to serving.

A dry white wine such as Pinot Grigio or Chardonnay is great in this recipe.

This recipe makes 4 servings at 2 chicken thighs/serving. Nutritional information is per serving.