Herb Roasted Chicken in Creamy White Wine Sauce is a delightful dish featuring tender chicken thighs marinated in herbs and roasted to perfection, served in a rich and creamy white wine sauce.
In a large bowl, combine the olive oil, salt, black pepper, garlic powder, onion powder, thyme, rosemary, and paprika. Mix well to create a marinade.
Add the chicken thighs to the bowl and coat them thoroughly with the marinade. Let them sit for about 15 minutes to absorb the flavors.
Heat a large oven-safe skillet over medium-high heat. Once hot, add the marinated chicken thighs, skin side down. Sear for about 5-7 minutes until the skin is golden brown.
Flip the chicken thighs over and pour in the white wine and chicken broth. Bring to a simmer.
Transfer the skillet to the preheated oven and roast for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Carefully remove the skillet from the oven. Transfer the chicken to a plate and cover with foil to keep warm.
Place the skillet back on the stove over medium heat. Stir in the heavy cream and let it simmer for about 5 minutes, stirring occasionally, until the sauce thickens slightly.
Return the chicken to the skillet, spoon some sauce over the top, and garnish with fresh parsley before serving.
Notes
For a lighter version, substitute half of the heavy cream with Greek yogurt or sour cream.