Baked chicken thighs with pan sauce

Baked chicken thighs in a rich white wine sauce flavored with garlic and herbs is a perfect easy weeknight recipe.

Baked chicken with white wine, garlic and herbs.

Ingredients needed

  • Chicken thighs. I used bone-in skin-on chicken thighs but this recipe can be made with boneless skinless chicken thighs or chicken drumsticks as well. The cooking time will need to be adapted as boneless chicken cooks much faster.
  • Extra-virgin olive oil.
  • Butter. I used salted butter but unsalted butter works too.
  • Fresh garlic cloves.
  • Fresh herbs: I used a combination of sage, fresh parsley, thyme and rosemary. Spices like paprika, garlic powder, onion powder  and dried herbs like oregano can also be used.
  • White wine. Chicken broth/chicken stock with a squeeze of lemon juice can be substituted.
  • Heavy cream/whipping cream.
  • Salt and black pepper.
Baked chicken with white wine, garlic and herbs

How to bake chicken

Pat the chicken thighs dry with paper towels then season generously with salt and pepper. Sear chicken thighs in an oven-proof pan or large skillet until golden brown then remove and set aside. In the same pan add the garlic, herbs, wine and cream. Allow to come to a simmer then add the chicken back in the pan and place in the oven to bake for 20-25 minutes (depending on size) or until the chicken is cooked through and tender.

How long to bake bone-in chicken thighs

Depending on the size of the chicken thighs, they should take between 20 and 35 minutes when baked at 200ºC/390ºF. Chicken is done when it reaches an internal temperature of 165°F/75°C on a meat thermometer.

Can I make this ahead?

The crispy chicken skin won’t stay as crisp made ahead but any leftovers can be kept in an airtight container in the fridge for up to 3 days and reheated in the microwave oven. I wouldn’t recommend freezing this recipe as the cream sauce will split once reheated.

Baked chicken with steamed broccoli.

What to serve with baked chicken thighs

This chicken thigh recipe is a great protein to serve for dinner with almost any side dish. For a gluten-free meal serve the chicken with garlic butter rice, mashed potatoes and vegetables like steamed broccoli. If you want a keto/low carb meal, sautéed green beans are a delicious side. Crusty bread would be delicious dipped into that creamy sauce.

Chicken thigh recipes

  1. Rosemary lemon chicken thighs
  2. Easy honey garlic chicken thighs
  3. Chicken Piccata Thighs
  4. Crispy chicken thighs on cheesy broccoli rice
Baked chicken with white wine, garlic and herbs.

Chicken baked with white wine, garlic and herbs

Baked chicken thighs in a delicious white wine, butter and herb sauce is easy enough for weeknight meals and equally perfect for dinner parties. 
4.53 from 67 votes
Print Pin Rate
Course: Chicken, Dinner
Cuisine: American
Keyword: Baked chicken, Baked chicken recipes, Baked chicken thighs
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Calories: 250kcal
Author: Alida Ryder
Servings: 6


  • 8 chicken thighs skin on and bone in
  • olive oil/butter for frying
  • 3 garlic cloves peeled and finely chopped
  • 1 cup white wine
  • large handful mixed fresh herbs chopped (I used sage, parsley, thyme and rosemary)
  • ½ cup heavy/whipping cream
  • salt & pepper to taste


  • Pre-heat the oven to 200°C/400°F.
  • In a large, oven-proof frying pan, melt the butter/heat the oil and fry the chicken until golden brown all over.
  • Remove from the pan then add the garlic and allow to fry for a few seconds then pour in the wine, herbs and cream.
  • Add the chicken back to the pan then season to taste and place in the oven.
  • Allow to bake for 15-20 minutes until cooked through but still juicy.
  • Serve with rice/bread to mop up the juices.



Calories: 250kcal | Carbohydrates: 1g | Protein: 29g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 156mg | Sodium: 140mg | Potassium: 412mg | Vitamin A: 185IU | Vitamin C: 0.5mg | Calcium: 27mg | Iron: 1.3mg

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. LOVED THIS! Great for a new/limited cook and my husband insisted on eating the leftovers that I packed for the next day 🙂

  2. I was wanting to make this with a whole chicken….would u add the cream in the beginning or at the end? And u wouldn’t Brown it first would you?

  3. This is delicious! I had to cook longer in oven, but i think that’s maybe from not browning longer on stove top. Family loved it, thank you!

  4. Can you use another part of the chicken to get the same results – boneless breast, I’m thinking? I don’t like dark meat.

  5. I’d like to make this for dinner tonight but I don’t have any heavy cream. Can you recommend a suitable substitution?

  6. Wow… this was fantastic. Rich and creamy, but not too much so. The freshly chopped herbs really elevated the dish to another level. I served it with sugar snap peas sautéed in olive oil, garlic, fresh black peppercorn, and sea salt, with a butter leftover multigrain boule for grains. This one is certainly a keeper in my book! 🙂

  7. Sounds like such a simple yet delicious recipe! Love it and just shared it on my blog in a post where I share my favorite recipe finds from the week : ))

  8. I made this dish last night, it was really lovely! I put the chicken in the oven for a full hour though, as I thought the specified cooking time was maybe a bit short.
    The sauce was FABULOUS with a crusty French loaf.