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Home » Recipes » Chicken Recipes » Baked chicken with white wine, garlic and herbs

Baked chicken with white wine, garlic and herbs

January 12, 2020 by Alida Ryder 59 Comments

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Chicken baked 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.

When you are in search of a quick but absolutely scrumptious dinner, look no further. I made these baked chicken thighs a few nights ago when I had an incredibly hectic day and needed to get dinner on the table, quickly. This is actually the way I love to roast whole chickens the most with the wine, garlic and herbs flavoring the chicken in the most delectable way. However, I just didn’t have time to wait around for a whole chicken to roast so I grabbed a few thighs instead.

I had a few punnets of fresh herbs in the fridge that needed using  up so I used sage, parsley, rosemary and thyme, a few cloves of garlic and a good glug of Sauvignon Blanc. The end result was the type of recipe that makes you lick your plate. The sauce it forms is so good, in fact, that I ate it by the spoonful. I served the chicken in its scrumptious sauce with steamed broccoli and a loaf of crusty baguette to mop up all the juices. Simply delicious.

Baked chicken with white wine, garlic and herbs

How to bake chicken

Sear chicken thighs in an oven-proof pan until golden brown, remove and 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.

How long to bake chicken thighs

Depending on the size of the chicken thighs, they should take between 20 and 35 minutes when baked at 200ºC/390ºF.

Baked chicken with steamed broccoli.

What to serve with baked chicken

  • Crispy salt and pepper smashed potatoes
  • Easy side salad with lemon dressing
  • Creamy potato salad with condensed milk dressing
  • Farmers market salad with buffalo mozzarella

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. 
4.37 from 33 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
Servings: 6
Calories: 250kcal
Author: Alida Ryder

Ingredients

  • 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

Instructions

  • 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.

Video

Nutrition

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

 

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Filed Under: Chicken Recipes, Dinner Recipes, Recipes, Videos Tagged With: baked chicken, chicken dinner, Chicken recipes, chicken with white wine, dinner, food videos, garlic chicken, herb and garlic baked chicken, herb chicken, recipe videos, Roast Chicken, videos, white wine

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Comments

  1. Nicole

    August 10, 2018 at 1:37 PM

    This recipe sounds so delicious – just up my alley! But could I use Chardonnay instead of Sauv Blanc do you think? Sauv Blanc is not kosher so my choices are a little limited when it comes to wine in dishes. The cream is also an issues (again with the kosher) but I will use a dash of Orley Whip in it.

    Reply
    • Alida Ryder

      August 13, 2018 at 8:20 AM

      Absolutely!

      Reply
      • Shulamith

        February 20, 2019 at 4:30 PM

        Kosher Sauv.blanc is certainly available here. I don’t know where you’re located bikur check carefully before you rule it out. I BTW, am inn Israel where almost anything can bee found inn its kosher form.

        Reply
  2. Mohit Kumar

    November 20, 2017 at 3:17 PM

    Looks delicious. Going to make this dish in the next upcoming days. Thanks for the recipe.

    Reply
    • Alida Ryder

      November 26, 2017 at 7:33 PM

      I hope you love it, it’s a classic!

      Reply
  3. Beth

    June 25, 2017 at 6:00 PM

    My husband recently had foot surgery and I have been grasping to find new dishes to make. This was absolutely delicious and will be a go to recipe for us. I used the Greek yogurt and the sauce was velvety and hearty without becoming too rich. Excellent!

    Reply
    • Alida Ryder

      June 29, 2017 at 8:30 AM

      I’m so glad to hear you and your family enjoyed this recipe. Hope your husband recovers soon!

      Reply
  4. MM

    April 21, 2017 at 3:20 AM

    I never write reviews but I have to on this recipe. It is DElicious! Thank you for this recipe. It will be one that I use over and over. Even my five-year-old was licking the plate ! I can’t wait to invite family over for this dish. I did not have heavy cream so I substituted fat-free Greek yogurt and it came out awesome . I stirred in some room temperature fat-free Greek yogurt after I took the dish out of the oven so it would not curdle. 🙂

    Reply
    • Alida Ryder

      April 23, 2017 at 12:31 PM

      I’m so pleased you liked this recipe. And love your substitution of Greek yoghurt!!

      Reply
  5. techlazy.com

    April 17, 2017 at 7:24 PM

    Wow! Great recipe for grilled chicken. It was juicy and tender. I used the chicken this time to make chicken pesto sandwiches and will used the leftovers on my salad for lunch tomorrow. Thanks for the great recipe!

    Reply
    • Alida Ryder

      April 23, 2017 at 12:39 PM

      Yum! So glad you liked this recipe.

      Reply
  6. Mary McGovern

    April 10, 2017 at 6:04 AM

    Wonderful recipe. One of our favorites .

    Reply
    • Alida Ryder

      April 10, 2017 at 11:04 AM

      Thanks Mary!

      Reply
  7. Anita M

    April 6, 2017 at 3:07 AM

    Love your recipe! I always serve it with this Mushroom Pasta dish http://www.marthastewart.com/355801/mushroom-pasta
    It goes together beautifully!

    Reply
  8. Samantha

    March 6, 2017 at 1:19 AM

    This is now my go-to recipe for chicken thighs…and we love it! Sometimes I’ll add shallots and mushrooms and cook them a bit before I add the wine and cream.

    Reply
    • Alida Ryder

      March 6, 2017 at 8:13 AM

      That’s wonderful to hear! I’m so glad you like it Samantha. Love the addition of shallots and mushrooms!

      Reply
  9. yaron

    February 8, 2017 at 11:58 AM

    looks delicious! thanks for the recipe

    Reply
  10. Kankana

    January 26, 2017 at 10:11 PM

    Just when I was looking for chicken dish. This sounds stunning and so simple. The kind of dish I like to prepare 🙂

    Reply
    • Alida Ryder

      January 29, 2017 at 6:25 PM

      Thanks so much Kankana!

      Reply
  11. beverley weber

    January 25, 2017 at 3:01 PM

    i made this recipe with a few of my own twists… (used cocunut cream and dried herbs) but the result was still amazing.. the chicken was so tender it actually fell off the bone… i made mine with basmati rice and roast potatoes (such a bad starch combination.. i know!!).. but the results were the same… not a drop was left…

    Reply
    • Alida Ryder

      January 29, 2017 at 6:29 PM

      Yum! Love those variations!

      Reply
  12. Mary Ann @ thebeachhousekitchen

    January 24, 2017 at 5:40 AM

    Looks so easy and so delicious Alida! Once again, you’re killing it with the video! Can’t wait to try these!

    Reply
    • Alida Ryder

      January 29, 2017 at 6:31 PM

      Thanks so much Mary Ann!

      Reply
  13. Sabrina B.

    January 24, 2017 at 12:08 AM

    thank you for this, have been cooking with thighs over skinless breasts lately for the much better flavor that thighs deliver, so love to have another thigh recipe, like the wine and cream too!

    Reply
    • Alida Ryder

      January 29, 2017 at 6:33 PM

      Thighs are just so delish aren’t they? So glad you have another recipe to add to your repertoire.

      Reply
  14. Shnoo

    January 21, 2017 at 6:23 PM

    do you bake it with the lid on? Or off?

    Reply
    • Alida Ryder

      January 29, 2017 at 6:34 PM

      I bake it without the lid so that the sauce can reduce a little but if you want you can definitely bake it covered.

      Reply
  15. Destiny Hobbs

    January 7, 2017 at 9:03 PM

    This looks so delicious! I can’t wait to try this for dinner! (:

    Reply
  16. Jac

    November 17, 2016 at 7:35 PM

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

    Reply
    • Alida Ryder

      November 20, 2016 at 10:58 AM

      I’m so glad you and your husband loved it. 🙂

      Reply
  17. Stacy

    September 28, 2016 at 4:08 PM

    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?

    Reply
    • Alida Ryder

      September 29, 2016 at 9:31 AM

      I would add the cream at the end just to add lusciousness to the sauce. And yep, you could brown it beforehand but it’s not necessary.

      Reply
  18. Sheri

    April 23, 2016 at 1:32 AM

    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!

    Reply
    • Alida Ryder

      April 26, 2016 at 4:21 PM

      So glad you liked it Sheri!

      Reply
  19. Kristy

    December 15, 2015 at 5:41 AM

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

    Reply
    • Alida Ryder

      December 17, 2015 at 2:20 PM

      Of course!

      Reply
  20. e hamlet

    July 23, 2015 at 4:40 PM

    what wine do you use?

    Reply
    • Alida Ryder

      August 17, 2015 at 8:27 AM

      I used some leftover Sauvignon Blanc but Chardonnay or Chenin blanc would be great too.

      Reply
  21. chris

    June 18, 2015 at 6:12 AM

    how much of each herb do you add to make up the hand full ?

    Reply
    • Alida Ryder

      June 19, 2015 at 8:35 AM

      I used equal quantities but if you prefer one herb more than another, feel free to put more in.

      Reply
  22. Sheena

    June 12, 2015 at 10:35 PM

    It was very good, thanks!

    Reply
    • Alida Ryder

      June 17, 2015 at 3:07 PM

      I’m so pleased to hear that Sheena. Thanks for letting me know!

      Reply
  23. Mari D.

    March 9, 2015 at 10:28 PM

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

    Reply
    • Alida Ryder

      March 10, 2015 at 8:40 AM

      Mari, any cream would do. You could use yoghurt but take care not to allow it to boil as that will cause it to curdle.

      Reply
  24. Alida Ryder

    January 2, 2015 at 10:38 AM

    You could but the end result won’t be as delicious without it.

    Reply
  25. Sharon Clarke-Myrie

    December 28, 2014 at 7:55 PM

    I do not have cream…Can I make it with out it

    Reply
  26. Alida Ryder

    October 20, 2014 at 4:50 PM

    I used Heavy cream.

    Reply
  27. Becky

    October 15, 2014 at 8:34 PM

    What kind of cream do you
    use?

    Reply
  28. Nosh

    September 28, 2014 at 3:34 AM

    This was deeeelish!!! Added some fresh basil as well and sopped the juices with crusty french bread…divine!

    Reply
  29. Michael Allen

    September 20, 2014 at 4:39 AM

    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! 🙂

    Reply
  30. Alida Ryder

    June 25, 2014 at 3:38 PM

    It absolutely it! Thanks for the share!

    Reply
  31. AvocadoPesto

    June 20, 2014 at 7:43 PM

    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 : ))

    Reply
  32. Mari

    June 17, 2014 at 11:20 AM

    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.

    Reply
    • Alida Ryder

      June 17, 2014 at 7:12 PM

      So glad you liked it Mari.

      Reply
  33. Adele

    June 12, 2014 at 12:11 PM

    This looks really good. How much wine should I use with a whole chicken?

    Reply
    • Alida Ryder

      June 12, 2014 at 1:50 PM

      Adele, you could use the same amount but of course if you want more sauce, you could use more.

      Reply

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Hi! I'm Alida, mom of twins and creator of Simply Delicious. I hope to encourage a love for cooking by creating fool-proof recipes that are easy and delicious. Read More…

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