Easy, one pan crispy skillet chicken bathed in a white wine sauce and sprinkled with parsley and thyme.
I don’t know about any of you, but some days I just really struggle with the idea of making anything for dinner. You get up, you do your work, you make breakfast, you make lunch, and then by the time 4 o’clock rolls around if you’re anything like me then you’re pretty much mush for brains. Or maybe that’s just me…Like…I already did stuff today, I don’t want to do anything else. Lately, I just want to sit down with Mike and binge watch episodes of The Sopranos. (I know, I know – we’re only about 15 years late to the party with that one.)
So on days when I’m especially not feeling it (which is basically every day of my life) I live for simple, hands off dinners like this crispy one skillet chicken in white wine sauce. This must be where the whole “winner, winner chicken dinner” saying became a thing. All you need is one skillet and something to dip into that white wine sauce to soak up all those juices. Might I suggest my personal favorite gluten free French Bread to go along with this? I’m not at all biased. Seriously though, you’ll want to get all into this sauce and really take it in any way you can.
Before I get to the recipe I just want to say something about the shallots in this. For anyone who follows a low FODMAP diet, shallots are of course a major no-no as are other foods in the onion family. This could be absolutely wrong, so if anyone knows better please feel free to tell me I’m full of it, but I *think* that they shouldn’t be an issue for most people if you make sure to cut them up in large enough chunks that can be avoided while you eat. I really wanted the flavors to add to the sauce while the chicken baked so I decided to keep them in the recipe. My thinking is based on the fact that when you make infused oils you’re basically sauteing the garlic, or onion, or whatever it is that you’re infusing in oil to get the flavors in the same way. If you’re not so sure for yourself, you can also just use garlic infused olive oil to fry the chicken initially – I would have done that myself, but I’m all out. So far it’s not been an issue for Mike, but of course, everyone reacts differently.
Back to this skillet chicken in white wine sauce, you now have my permission to make and devour. The end.
Recipe adapted from Pinch of Yum.
Crispy Skillet Chicken In White Wine Sauce
Easy, one pan crispy skillet chicken bathed in a parsley and thyme white wine sauce.
Ingredients
- 2 tablespoons olive oil*
- 1-1 1/2 pounds chicken thighs with the skin on, (about 4-6 thighs and/or legs)
- salt and pepper
- 1 tablespoon Italian seasoning
- 2 shallots chopped**
- 1/2 cup (125 ml) dry white wine
- 1 cup (250 ml) chicken stock
- 4 tablespoons lemon juice
- 6-9 jersey royal potatoes, (baby potatoes)
- parsley and thyme for garnishing
Instructions
- Preheat your oven to 350°F/180°C. Pour the olive oil in a large cast iron skillet or dutch oven and heat on a medium high temperature on the stove top.
- Sprinkle the salt, pepper, and Italian seasoning over the chicken and then transfer to the skillet and fry the chicken skin side down for a few minutes, and then continue to fry an additional couple of minutes on the other side.
- While the chicken is frying quickly chop up the shallots and then toss it into the pan to caramelize with the chicken still in it. Reduce the heat down to low and slowly pour in the wine, the chicken stock, and the lemon juice and stir it all up.
- Quarter the potatoes and throw them in the pan with everything else. Gently stir the contents of the pan so that it all gets coated in the sauce and allow everything to simmer and the juices to reduce slightly for about five minutes.
- Transfer the skillet to your preheated oven and bake for about 40 minutes. About halfway through give everything a good stir and baste the chicken in the sauce. Make sure it's sitting skin side up and then allow it to finish for the remainder of the time. When it's done the skin on top should be crispy and the potatoes soft.
- Top with fresh parsley and thyme and a few extra lemon slices if you'd like and enjoy.
Notes
If you want to adapt this to make it low FODMAP then you can either skip the shallots and use garlic infused olive oil OR you can keep the shallots, but just make sure you keep the shallots large enough that you can avoid them in the sauce.
Nutrition Information:
Yield:
4Serving Size:
gAmount Per Serving: Calories: 453 Saturated Fat: 7g Cholesterol: 141mg Sodium: 133mg Carbohydrates: 11g Fiber: 1g Sugar: 1g Protein: 25g
Is it possible to make this using boneless and skinless chicken breasts? What modifications would need to be made? Thanks!
Hi Susan! That would work! I would still brown the chicken first (you don’t need to cook fully, just get a little colour on the outside) and then add the chicken to the skillet/potatoes when you’ve got about 15-20 minutes left on the cook time in the oven. This way your potatoes still get enough time but your chicken doesn’t overcook/get too dry. Hope that helps!
What exactly is Italian seasoning? I have ingredients not mixtures..
Hi Alice! Italian Seasoning is a herb blend that you can often find sold in grocery stores in the herb & spice isle. I’ve lived in both the US & the UK and can always find it in major grocery store chains. If you’re not able to find it in store you can make your own spice blend at home with a recipe like this: https://www.allrecipes.com/recipe/34450/italian-seasoning-i/ If you don’t want to go through the trouble of making your own blend though, I wouldn’t sweat it. Just add some oregano and keep it simple
This looks delicious! Is the pan or dutch oven covered at any time? And I’m assuming when you say “fry the chicken” you mean brown the chicken.
Looking forward to more of your recipes.
Hi Sharon! No need to cover the pot here! And yes – by fry I just mean shallow fry/brown the chicken as you say. Hope you enjoy it!
I am amazed there is not one comment here from someone who has actually made the dish. Makes me awfully suspicious. As we used to say, you can’t eat atmosphere.
Hi Judy!
To be honest this recipe is one of my earliest recipes I ever shared on this site. Back in the beginning I joined food blogger groups on facebook where food bloggers essentially just help support other fellow food bloggers grow their site by doing things like leave comments and share new recipes on pinterest. While I do think participating in those share groups did help my food blog grow in those days I stopped participating in them for the exact reason you said. If you look at any of my new recipes you’ll notice that the only comments I get now are from people who have actually tried or are trying out the recipe.
I made it yesterday for company and it was 5 star delicious !!! Its a new favorite
Yay! Thanks Lisa – so glad you enjoyed it!
There are so many days when I struggle with figuring out what to do for dinner! This skillet chicken dish is definitely a great answer to that problem!
Aww, glad I could help out! I know that feeling all too well. Thanks, Lisa!
Who can resist a skillet of crispy chicken? I know I can’t! The beautiful pictures made me feeling so hungry now!
Thanks, Maggie! Crispy chicken > all other chicken
Thank you, Diane!
Thanks, Nicole!
Thanks, Julia! To be honest, I wasn’t planning on adding potatoes, but then I ended up with so much extra space in the pan I decided to throw some in to see how it went haha
Oh, I’m so happy to have helped you figure that out! You’ll love it! Thanks for stopping by, Ange!
I was just thinking today that all we’ve eaten this summer is BBQ and salads. They’ve been delicious and perfect for our warm summer, but I’m ready for dishes exactly like this!! I’m definitely adding this to my “must make” list, it looks delicious!
Hi, Renee! I so know what you mean – I love all the bbq’s and salads, but now that the weather is starting to turn (it doesn’t stay warm long here) I’m excited to make more things like this going forward. Thanks for stopping by!
That white wine sauce looks amazing! I’m loving that it’s a one skillet meal too! Lots of delish without too much fuss!
Exactly! the less things I get dirty the better. Thanks, Rachel!
I love the addition of white wine. It definitely makes chicken moist. Pinning!
Thanks, Llona! Nothing is worse that dry chicken (aside from quite a few things) – the sauce definitely helps keep eerything nice and juicy!
I love one skillet recipes and then ya add in white wine sauce and you have one winning combination! I love this recipe! So yummy looking!
Thanks, J! I love anything doused in a white sauce – just so good!
This is so mouthwatering! Can’t wait to try it!! Yummy!!
Thanks, Felesha! 🙂
I’m always looking for new chicken dinner recipes especially easy ones for weeknight dinners. I want a home cooked meal, but the last thing I want to do after a long day at work is think too much about what I’m cooking 🙂 This looks delicious!
Thank you, Darlene! Me too, I feel like I’m always on the hunt for the easiest meals that also lean towards the healthy side. To me, one dish meals usually win out with the easy – the less things to clean the happier I am 😉
4pm is the worst. I totally feel you. I love this recipe – there’s just something about chicken and potatoes that is so comforting, and that it’s all in one skillet makes it all the better! Can’t wait to give this a try!
Hey Sarah – Happy weekend! Almost anyway. What a gorgeous skillful of chicken. I love any skillet dish that has fresh lemons and thyme floating on top. This crispy chicken looks so delicious too, tender and flavorful. Super recipe and I hope I get to make it for my family very soon!
Thanks, Allie! And you too – hope you have a good weekend! I agree – I’d probably even say that anything with lemons in it all has me sold