Baked Chicken Thighs in White Wine Sauce

These crisp, golden baked chicken thighs are smothered in a flavorful white wine sauce with mushrooms and baked right in the pan.

Try my Pioneer Woman Meatloaf Recipe next!

I am a 33 years old and didn’t know that I liked chicken thighs. My husband is also 33, and didn’t know that he liked chicken thighs. Have we been living under a rock?!

The key is 100% in the sear. The golden, crispy outside makes all the difference. So let’s get into it, this is important.

Sear the Chicken Thighs, then Bake: This is Why.

–Searing chicken thighs in a cast iron skillet prior to baking is a great way to add color, taste, and texture to the chicken prior to baking it.

-Not only does it add flavor to the chicken itself, but it allows you to deglaze the pan with the wine, giving you more flavorful sauce from the chicken remnants.

-Plus, you’re left with less baking time in the end, and will have a better tasting, more visually appealing meal.

White Wine Substitute:

-If you don’t have white wine or prefer not to cook with alcohol, you can substitute equal amounts of chicken broth instead of white wine.

Omitting the Mushrooms:

-You can absolutely omit the mushrooms in this meal if desired, simply follow the recipe as-is, leaving the mushrooms out.

-Sliced Onions can also be used, or check out these ideas for alternatives to mushrooms.

Chicken Breast instead of Chicken Thighs:

-If cooking with chicken breast instead of thighs, it’s best to butterfly the chicken and sear 2-3 pieces at a time. If the chicken is fairly thin, you could choose to cook it completely on the stove-top, or simply cut the baking time in half.

What To Serve with Baked Chicken Thighs:

• Instant Pot Roasted Potatoes
• Easy Roasted Broccoli, Roasted Carrots, or Roasted Green Beans.
• Paula Deen’s Corn Casserole
• More Side Dish Ideas

Try These Next!

• Olive Garden Stuffed Chicken Marsala
• Chicken Milanese
• Crock Pot Chicken and Stuffing
• Crock Pot Creamy Chicken Stew
• Bobby Flay’s Meatball Recipe

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Baked Chicken Thighs in White Wine Sauce

Prep Time: 5 minutes minutes

Cook Time: 50 minutes minutes

Total Time: 55 minutes minutes

4.96 from 21 ratings

Servings: 4

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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!

Ingredients

US Customary - Metric

• ▢ 8 boneless skinless Chicken thighs
• ▢ Salt/Pepper
• ▢ 1 Tablespoons vegetable oil, separated
• ▢ 1 cup white wine, see notes
• ▢ 4 Tablespoons butter
• ▢ 1 Tablespoon garlic, minced
• ▢ 1 teaspoon lemon juice
• ▢ 8 oz. white button mushrooms, washed and sliced
• ▢ ¼ cup heavy cream, optional
• ▢ Parsley, roughly chopped, to garnish

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Instructions

• 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.

Notes

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

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

Nutrition

Calories: 515kcal, Carbohydrates: 4g, Protein: 45g, Fat: 29g, Saturated Fat: 15g, Cholesterol: 265mg, Sodium: 312mg, Potassium: 787mg, Sugar: 1g, Vitamin A: 625IU, Vitamin C: 2.3mg, Calcium: 42mg, Iron: 2.3mg

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Course: Main Course

Cuisine: American

Author: Stephanie