What the heck is this?
This is the kind of meal that smells like love in the oven and tastes like a hug on a plate. Herb-roasted chicken thighs — crispy on the outside, juicy on the inside — get bathed in a silky white wine sauce with garlic, cream, and a kiss of Dijon. It’s rich but not heavy, fancy but super doable. Whether you’re hosting or just treating yourself, this dish delivers big flavor with very little fuss. Cozy up — this is a real one.

Why You’ll Love This Recipe

Crispy, golden, flavor-packed chicken
That dreamy, garlicky white wine cream sauce
Feels gourmet, but it’s weeknight-friendly
Perfect with mashed potatoes, rice, or pasta
Smells like a restaurant, tastes even better

The Good Stuff You’ll Need

For the Chicken:

6 bone-in, skin-on chicken thighs
1 tbsp olive oil
1 tsp salt
½ tsp black pepper
1 tsp garlic powder
1 tsp dried thyme
1 tsp dried rosemary
1 tsp paprika

For the Sauce:

2 tbsp butter
4 cloves garlic, minced
½ cup dry white wine (Sauvignon Blanc or Pinot Grigio)
1 cup chicken broth
1 tsp Dijon mustard
¾ cup heavy cream
Salt + pepper to taste
Fresh parsley or thyme, for garnish

Let’s Do This

Step 1: Preheat & Prep
Preheat your oven to 400°F (200°C). Pat your chicken thighs dry — this helps them crisp up. Rub them with olive oil and season generously with salt, pepper, garlic powder, thyme, rosemary, and paprika.

Step 2: Sear to Golden Glory
In a large ovenproof skillet, heat a drizzle of olive oil over medium-high. Place chicken thighs skin-side down and sear for 5–6 minutes until the skin is golden brown and crispy. Flip and cook another 2–3 minutes. Remove chicken and set aside.

Step 3: Garlic + Wine = Magic
In the same skillet, lower the heat to medium. Add butter and garlic, sauté for 1 minute. Pour in white wine and stir, scraping up the golden bits. Let it simmer for 2–3 minutes.

Step 4: Sauce It Up
Stir in chicken broth, Dijon, and cream. Season with salt and pepper to taste. Let it simmer for 2 more minutes until slightly thickened.

Step 5: Roast & Relax
Nestle the chicken thighs back into the skillet, skin-side up. Spoon some sauce over the top. Transfer to the oven and roast for 25–30 minutes, or until the chicken is cooked through (internal temp should hit 165°F/74°C).

Step 6: Finish Like a Pro
Remove from oven and let it rest for a few minutes. Sprinkle with fresh herbs and serve that golden chicken with plenty of creamy sauce spooned on top.

Serving Suggestions

Spoon it over mashed potatoes, egg noodles, or rice
Serve with a side of roasted veggies or a crisp green salad
Crusty bread? Non-negotiable for mopping up the sauce

Switch It Up

Swap thighs for bone-in breasts (adjust cook time)
Add mushrooms or spinach to the sauce
Use a splash of lemon juice for extra brightness

Make-Ahead Tips

Sauce can be made a day ahead — just reheat gently
Chicken can be seared in advance, then roasted when ready
Leftovers keep for 3–4 days and reheat beautifully

Questions People Actually Ask
Q: Can I make it without wine?
A: Totally. Just use more chicken broth and a splash of white wine vinegar or lemon juice for acidity.

Q: Can I use boneless chicken?
A: Yes, but reduce oven time to avoid overcooking. Start checking at 15–20 minutes.

Q: Is this freezer-friendly?
A: Yes! Freeze in a sealed container with sauce. Reheat gently on the stove with a splash of broth or cream.

Herb Roasted Chicken in Creamy White Wine Sauce: Your Cozy Dinner Flex

Author: Tyla
Total Time: 55 minutes
Yield: 4 servings 1x

Print Recipe

Description

This is the kind of meal that smells like love in the oven and tastes like a hug on a plate. Herb-roasted chicken thighs — crispy on the outside, juicy on the inside — get bathed in a silky white wine sauce with garlic, cream, and a kiss of Dijon. It’s rich but not heavy, fancy but super doable. Whether you’re hosting or just treating yourself, this dish delivers big flavor with very little fuss. Cozy up — this is a real one.

Ingredients

Scale

For the Chicken:

6 bone-in, skin-on chicken thighs
1 tbsp olive oil
1 tsp salt
½ tsp black pepper
1 tsp garlic powder
1 tsp dried thyme
1 tsp dried rosemary
1 tsp paprika

For the Sauce:

2 tbsp butter
4 cloves garlic, minced
½ cup dry white wine (Sauvignon Blanc or Pinot Grigio)
1 cup chicken broth
1 tsp Dijon mustard
¾ cup heavy cream
Salt + pepper to taste
Fresh parsley or thyme, for garnish

Instructions