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Creamy Rosemary Garlic Chicken Thighs in White Wine Sauce Recipe

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3.9 from 23 reviews

This Creamy Rosemary Garlic Cream Sauce chicken recipe combines succulent bone-in, skin-on chicken thighs and legs with a rich, flavorful sauce made from garlic, shallots, fresh rosemary, white wine, chicken broth, and heavy cream. Pan-seared to develop crispy golden skin and finished in the oven, the dish is perfect for an elegant yet comforting meal. The luscious sauce is cooked in the same skillet, making it a simple and satisfying one-pan dinner.

  • Total Time: 45 minutes
  • Yield: 6 servings

Ingredients

Chicken and Seasoning

  • 1 tbsp butter
  • 3 lb bone-in, skin-on chicken thighs and legs
  • Sea or kosher salt, to taste
  • Cracked black pepper, to taste

Sauce Ingredients

  • 1 medium shallot, thinly sliced
  • 6 garlic cloves, roughly chopped
  • 1/2 cup dry white wine
  • 2 tbsp fresh rosemary, chopped
  • 1/2 cup chicken broth (preferably bone broth)
  • 2-3 tbsp heavy cream

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (204°C) to prepare for finishing the chicken in the oven.
  2. Season Chicken: Pat the chicken pieces dry with paper towels, then season both sides generously with sea or kosher salt and cracked black pepper.
  3. Sear Chicken: Heat a cast iron or other oven-safe skillet over medium-high heat. Add butter and let it foam. Place chicken skin-side down in the skillet and cook until the skin is golden brown and crispy, about 7-8 minutes. Remove chicken and set aside.
  4. Sauté Shallots and Garlic: Add the sliced shallot to the skillet and cook until softened and browned, about 3-4 minutes. Push some shallots aside, add chopped garlic, and cook until fragrant, 1-2 minutes.
  5. Deglaze Pan: Pour in the dry white wine, scraping up browned bits from the pan bottom. Stir continuously until the wine has reduced and stops bubbling, about 2-3 minutes.
  6. Add Herbs and Broth: Stir in chopped fresh rosemary and chicken broth, whisking to combine all ingredients well.
  7. Oven Bake Chicken: Return the chicken pieces to the skillet, skin-side up, arranging them in a single layer. Sprinkle extra rosemary on top. Transfer the skillet to the preheated oven and bake uncovered for 20-25 minutes, until the internal temperature reaches 165°F (74°C).
  8. Finish Sauce: Remove skillet from oven and transfer chicken to a platter. Place the skillet back on the stovetop over medium heat. Add heavy cream and whisk to incorporate. Cook for 2-3 minutes until the sauce thickens slightly. Season with additional salt and pepper to taste.
  9. Serve: Pour the creamy rosemary garlic sauce over the chicken and serve immediately for a warm, flavorful meal.

Notes

  • For extra crispy skin, ensure chicken pieces are dry before seasoning and searing.
  • You can substitute chicken broth for vegetable broth to adjust flavor preferences.
  • Use a meat thermometer to check the chicken’s internal temperature for food safety.
  • This recipe pairs well with mashed potatoes, roasted vegetables, or crusty bread.
  • Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Find it online: https://allyumcooks.com/creamy-rosemary-garlic-chicken-thighs-in-white-wine-sauce-recipe/