Chicken Thighs in White Wine Sauce - Chef Mary

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Serving: 4, 1 or 2 pieces of chicken

Chicken thighs make a delicious and easy meal. In this recipe, a simple pan sauce comes together from the delightful browned bits left in the pan after sauteing.

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1. Wash hands with soap and running water

2. Preheat oven to 375 degrees.

3. Season chicken with salt and pepper.

4. Put flour on plate and coat chicken lightly with flour.

5. Heat a large skillet over medium-high heat.

6. Add oil to pan and swirl to coat.

7. Add thighs and lemon to pan. Sear chicken until light brown. Flip chicken pieces. Place pan in oven.

8. Roast for 15 minutes, until chicken is cooked through. A meat thermometer should read 165 degrees when inserted into the thickest part of the chicken. You can also cut a piece and check, the chicken should be cooked through, with no pink showing.

9. Remove the chicken from the pan (leave the lemon slices in the pan). Put pan over medium high heat. Add the thyme and the wine to pan (watch out for sputtering oil). Scrape any browned bits into the wine. Reduce until pan is almost dry.

10. Add chicken broth to pan. Stir gently as you drop cubes of butter into the broth. A silky sauce will start to form. Taste the sauce and season with salt and pepper if needed.

11. Add chicken back to pan to coat with sauce. Serve chicken with lemon slices and sauce spooned over the top.


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