Preheat oven to 350°F. Heat olive oil in large skillet over medium-high heat. Season chicken with salt and pepper and place skin-side down. Cook undisturbed for about 8-10 minutes, or until the skin is browned and the chicken easily releases from the skillet. Flip and cook for another minute. Remove and set aside.
Reduce the heat to medium and add 2 tablespoon butter to same skillet. Add garlic and herbs, cooking for 30 seconds. Pour in wine and scrape up any brown bits. Add remaining butter and stir until melted.
Return chicken to skillet, skin-side up and spoon some of the sauce over it. Bake for about 10 minutes or until cooked through, spooning some sauce over the chicken halfway through.
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.
If using dried herbs, only use ⅓ of the amount as they are more potent.
You know the chicken is cooked when it reaches 165°F with an instant-read thermometer or if you cut into the chicken 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 will store well in the fridge for 2-3 days in an air-tight container or be frozen for 3 months.