Crispy Chicken With White Wine Pan Sauce

Prep Time
Cook Time
Ready In

"This is out of the March 2016 Good Housekeeping magazine."

Original is 4 servings


  • Serving Size: 1 (371.6 g)
  • Calories 691.1
  • Total Fat - 50.7 g
  • Saturated Fat - 13.8 g
  • Cholesterol - 281 mg
  • Sodium - 784.2 mg
  • Total Carbohydrate - 7.3 g
  • Dietary Fiber - 1.2 g
  • Sugars - 2.8 g
  • Protein - 47.7 g
  • Calcium - 53.3 mg
  • Iron - 2.6 mg
  • Vitamin C - 3.1 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Preheat oven to 450°F.

Step 2

In 12-inch skillet, heat 2 teaspoon olive oil on medium-high.

Step 3

Season chicken thighs with 1/2 teaspoon salt.

Step 4

Cook, skin side down, 6 to 8 minutes or until browned; transfer to foil-lined baking sheet, skin sides up.

Step 5

Bake for 15 minutes or until cooked through (165°F).

Step 6

Meanwhile to same skillet on medium, add shallots and cook 2 minutes. Add white wine, rosemary and remaining salt.

Step 7

Simmer 2 minutes, scraping up browned bits.

Step 8

Whisk in sour cream and chicken broth.

Step 9

Serve chicken with sauce; garnish with chives.


No special items needed.

12 Reviews


Wonderful chicken which we enjoyed! I used onions instead of shallots and skipped the chives, but otherwise made as directed for a wonderful dinner. Served with potatoes. Thanks for sharing!


review by:
(16 Dec 2023)


Awesome recipe! The chicken was juicy and tender. The sauce is the star of this dish. I did take the liberty of cutting the chicken broth in half and adding whipping cream to make the sauce thicker. The flavour of the rosemary is perfect. Thank you for sharing another recipe of yours that will certainly be made again! Made for Billboard Recipe Tag.


review by:
(8 Apr 2022)


We all loved this. It was a nice combo the crisp chicken and the delicious sauce. Next time I would saute the shallots a little bit longer and would double the sauce. So good!!!


review by:
(23 Nov 2020)


We eat a lot of chicken, and I am happy that I found this recipe to add to my files. It was easy to prepare and very enjoyable! The sauce was really good and I did thicken it up a little. I made Rice Pilaf and Caesar Salad to have as sides. Delicious and good enough for company anytime!


review by:
(3 Oct 2020)

Peggy Bright

Oh my, what a delicious way to make chicken. I had six chicken thighs (about 1 1/2 pounds) and adjusted the other ingredients accordingly. Rather than thicken the sauce, I used just 2 tablespoons of chicken stock. No fresh chives, so settled for dried, but I'd recommend fresh. Thanks for posting such a winner.


review by:
(11 Aug 2020)

Chef Potpie

We enjoyed this wonderfully crispy chicken and the sauce was fabulous! I took a tip from other reviewers and added a bit of cornstarch to the chicken broth before adding it to the pan to thicken it just a little. I will definitely make this recipe again! Thanks, Teresa, it's a keeper! Seaside Brassserie


review by:
(6 Aug 2020)

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