Crispy and saucy chicken thighs cooked in a skillet with a creamy white wine sauce and bacon make this meal a go-to for dinner.
Oh how I love one skillet meals - from chicken paprikash to chicken chasseur to Roman chicken.
I'm not going to lie, I used to be against chicken thighs. I didn't really have a good reason but as I've cooked more and more over the years, I've realized just how great chicken thighs are.
And that is especially true with this skillet chicken made with a creamy wine sauce. Thigh meat is meat to be seared at a high temp to get a crispy skin and then slow cooked so you get nice and juicy chicken.
Why This Recipe Works
- One skillet meal - I love it when there is just one pot to clean – fewer chores, more time for your favorite activities.
- Leftover wine to enjoy - I will never complain that I have to finish a bottle of wine with friends or loved ones because I opened it to cook.
- Appeals to all - With chicken and bacon cooked in a rich creamy sauce, this dish is something everyone will love.
Oh and it doesn't hurt that the sauce is out of this world. Yes just a few ingredients can make a delicious sauce. The smoky bacon, sweet onion, wine and cream just produce something magical.
That is the great thing about cooking and especially comfort cooking. And this chicken with white wine sauce is my go-to comfort meal at the moment. After one bite, it will be yours as well!
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Recipe Ingredients
- Bacon - Use quality bacon for a savory and smoky flavor. You may choose to use thick-cut or regular bacon based on your preference.
- All-purpose flour - Coat the chicken thighs with flour before cooking. This helps in browning and thickening the sauce later on.
- Italian seasoning - If you don't have pre-mixed Italian seasoning, you can create your own blend using herbs like oregano, thyme, rosemary, basil, and marjoram.
- Salt and black pepper - Enhances the flavor. Adjust to your preference.
- Chicken thighs - Ensure the chicken thighs have the skin on for added flavor and texture. You can also use bone-in thighs for richer taste.
- Sweet onion - Choose a sweet onion variety like Vidalia or Walla Walla for a milder, sweeter flavor.
- Garlic - Fresh garlic cloves add a robust flavor. Use fresh garlic rather than pre-minced for the best taste.
- Dry white wine - Opt for a good-quality dry white wine like Sauvignon Blanc, Chardonnay or Pinot Grigio. The wine adds acidity and depth to the sauce.
- Heavy cream - Adds richness and creaminess to the sauce. Use it in moderation to achieve the desired consistency.
- Basil - Fresh basil leaves provide a fragrant and aromatic touch. Add them towards the end of the cooking process to preserve their flavor.
Ingredient Swaps
Like any recipe, you can mix up some of the ingredients with this chicken with white wine sauce. Some variations include:
- Turkey bacon or pancetta can be used as a leaner substitute to bacon.
- I like to use flour to coat the chicken but cornstarch is a good substitute and is gluten-free as well.
- Fresh herbs such as thyme, oregano, and parsley can be used for a more vibrant flavor instead of Italian seasoning. You just need to triple the amount.
- Swap bone-in chicken thighs with chicken breasts for a leaner option. Adjust cooking time to prevent drying. You can also use skinless chicken thighs.
- Replace white wine with chicken or vegetable broth for a non-alcoholic version.
- Substitute heavy cream with half-and-half or whole milk for a lighter option. Coconut milk or almond milk can be used for a dairy-free alternative.
Step-by-Step Photos
Please note full ingredient list and instructions can be found in recipe card below.
Cook the bacon in a skillet until done and reserve 2 tablespoon of bacon grease. In a bowl, dredge the chicken in flour mixed with herbs, salt and pepper.
Cook the chicken until done and transfer to a plate. In the same skillet, cook the onion and garlic before deglazing with wine.
Add the cream and cook for 5 minutes before adding the chicken and bacon back to the skillet. Bake at 350°F for 40 minutes or until chicken is done. Garnish with basil.
FAQs
While you can use various white wines, it's recommended to choose a dry white wine like Sauvignon Blanc, Pinot Grigio or Chardonnay. You want a quality wine you would drink. Avoid sweet wines, as they may alter the intended flavor profile.
Yes, you can replace white wine with chicken or vegetable broth. Add a splash of vinegar or lemon juice for acidity if needed.
If you don't have Italian seasoning, you can make your own. Just use even amounts of dried basil, oregano, rosemary, marjoram, cilantro, thyme, savory and red pepper flakes.
You know the chicken is cooked when it reaches 165°F with an instant-read thermometer or if you cut into it and the juices run clear and there is no pink.
Honestly, I always just cut the chicken to see when it is done. If it isn't just cook slightly longer.
Leftovers can be refrigerated for 2-3 days or frozen in an airtight container for up to 3 months.
While you can microwave I like to reheat in a skillet over low heat with the sauce until warmed through.
Side Dish Options
You can never go wrong with some starchy carbs but plenty of side dishes go with this chicken recipe. Some options include:
- Goat cheese risotto
- Parmesan roasted Brussels sprouts
- Goat cheese polenta
- Roasted broccoli and potatoes
- Garlic mashed cauliflower
- Roasted carrots and green beans
At the end of the day, any roasted vegetable works great. I honestly usually just roast some broccoli most times.
Equipment
The equipment you use is important to how the chicken turns out. What is needed is the following:
- Skillet/Dutch oven - You want something large enough to cook the chicken but is also oven safe.
- Chef knife - You need a good quality knife so you can chop up everything.
- Spoon - A good wooden spoon is needed to stir everything together.
Pro Tips/Recipe Notes
- Save the bacon fat to use in other meals. Just place in an airtight container for up to 3 months in the fridge.
- Use chicken thighs as it contributes to the richness of the dish. However if you only have chicken breasts, it will work as well.
- Use quality dry white wine to deglaze the pan. You want a wine you’d be willing to drink as it adds flavor and acidity to the sauce.
- Add fresh basil leaves towards the end of cooking to preserve their bright flavor and aroma. This ensures the basil doesn't lose its freshness during the entire cooking process.
Similar Recipes
If you’ve tried this chicken with white wine sauce or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Chicken with White Wine Sauce
Ingredients
- 8 oz bacon, diced
- ½ cup all-purpose flour
- 1 tablespoon Italian seasoning
- 1 ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 2 lbs chicken thighs, with skin
- ½ large sweet onion, diced
- 4 cloves garlic, minced
- 1 cup dry white wine
- ½ cup heavy cream
- fresh basil or parsley for garnish
Instructions
- Preheat oven to 350°F. Heat a large cast iron skillet or Dutch oven over medium-high heat and add bacon. Cook for 5-6 minutes, or until bacon is cooked through. Transfer to a paper towel-lined plate. Keep 2 tablespoon of the bacon grease in the skillet.
- In a shallow bowl, mix the flour with the Italian seasoning, salt and black pepper. Dredge the chicken thighs in the flour and add to the skillet. Cook the chicken for 4-5 minutes per side, or until golden brown. Transfer to a plate and set aside.
- Add the onion to the skillet and cook for about 3 minutes, or until translucent. Add the garlic and cook for another 30 seconds.
- Add the wine and bring to a simmer for 5 minutes, scraping the bottom to get the browned bits. Stir in the heavy cream and simmer for another 5 minutes.
- Add the chicken and bacon back to the skillet and bake for 40 minutes or until the chicken is cooked through. Spoon some sauce over top and add some fresh basil or parsley for garnish.
Notes
- Save the bacon fat to use in other meals. Just place in an airtight container for up to 3 months in the fridge.
- Use chicken thighs as it contributes to the richness of the dish. However if you only have chicken breasts, it will work as well.
- Use quality dry white wine to deglaze the pan. You want a wine you’d be willing to drink as it adds flavor and acidity to the sauce.
- Add fresh basil leaves towards the end of cooking to preserve their bright flavor and aroma. This ensures the basil doesn't lose its freshness during the entire cooking process.
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