Italian garlic chicken in white wine sauce recipe video, the best ever, easy and healthy with fragrant thyme and broiled cherry tomatoes!
Today I’m just here to bring back to life one of the first recipes I posted here on Ciao Florentina, way back when I was just jotting down notes to self: the ultimate, healthy chicken in white wine sauce. No cream, no flour necessary.
Are you ready for the best garlic chicken in white wine sauce ever ? 😉
I know it sounds like I’m bragging, but honestly you guys, this is one of the tastiest meals I make on repeat at the shack, rain or shine. The BatMan says he could have it for dinner every day and never complain, like ever!
You may use whatever chicken parts you like in your white wine sauce. I used to prefer bone in, skin on, but lately I’ve been using boneless skinless chicken thighs, and it is now our favorite. They cook much faster and also healthier.
Whatever tickles your fancy though, just don’t skimp on the garlic!
Perfectly seared chicken tights smothered with lots of pan roasted garlic and thyme, make the most insane white wine sauce reduction you can dream of.
Just remember to use a dry and crisp white wine!
I honestly just have to think of making this chicken in white wine sauce, and can already smell that garlic hitting the hot olive oil, oh my, my, my – heavenly!
You can make this chicken 2 ways:
- Start and finish on the stove top.
- finish it in the oven, at 375”F for about 45 minutes or so, until tender and the sauce concentrates.
Variations on this chicken in white wine sauce include:
- start with leeks add mushrooms and finish with a splash of cream
- add steamed artichokes and baby spinach
- sprinkle with fresh grapes at the end and cook till they burst
- replace the thyme with tarragon or 1 sprig of rosemary
What to serve with:
- roasted sweet potatoes
- rice or pasta
- steamed asparagus
- ricotta mashed potatoes
Chicken In White Wine Sauce
Italian garlic chicken in white wine sauce, the best ever, easy and healthy with fragrant thyme and broiled cherry tomatoes!
- 12 cloves large garlic -smashed wt the side of a knife & peeled
- c ¼ extra virgin olive oil
- 2 lb ½ organic chicken thighss boneless/skinless
- 1 c white dry wine + an extra splash for the winos
- 1 c cherry tomatoes or grapes sliced in half
- 10 thyme sprigs or tarragon
- 1 bay leaf
- 1/4 c flat leaf Italian parsley roughly chopped
- 1 tsp sea salt + more to taste
- black pepper to taste freshly cracked
- 1 pinch sweet paprika
- Dry the chicken well on paper towels and sprinkle it generously on both sides with the sea salt, black pepper and a pinch of paprika. The paprika will help with the browning.
- In a wide cast iron pot heat up a lug of the olive oil on medium low flame, just enough to coat the bottom nicely. Add the garlic cloves and sear them on low heat until golden brown all over making sure not to burn them. Remove from the pan set aside and reserve.
- Add the chicken pieces to the hot oil skin side down first and sear until golden brown on both sides. ( work in batches if necessary, don’t overcrowd the pan and add a little bit of oil in between batches if necessary)
- Remove the chicken and set it aside while you add the wine and scrape all the brown bits from the bottom of the pan. Add the chicken back to the pan together with the garlic, thyme and bay leaf. Make sure you add enough wine to come up ¾ of the way up the sides of the chicken. Bring to a simmer and allow it reduce for 5 minutes.
Cover with a tight lid and continue cooking on low flame for 45 minutes or until the chicken is fork tender and the white wine sauce has reduced to your liking.
- Meanwhile toss the tomatoes with a lug of olive oil and a pinch of sea salt. Broil for a few minuted until nice little charr marks form on top and the tomatoes collapse.
- Spoon the broiled tomatoes on top of the chicken and serve with a nice drizzle of extra virgin olive oil on top, crusty bread or bruschetta, and garnished with the fresh parsley.
Follow the above steps and transfer the chicken to a preheated 375”F oven.
Cook for 45 minutes until the chicken is tender and the sauce reduced to your liking. Sprinkle with the tomatoes or grapes in the last 10 minutes of baking.
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MY VIDEOS
Chicken never looked so sexy 😉
Thanks Sue, I try ya know 😉
That looks delicious and I would love to try this. I saw a recipe earlier using red wine.
Yes gotta try it, so easy and I must say again, best chicken in white wine i ever made. Hope you try it !
That sounds delicious. I can’t wait to try this recipe!
That looks absolutely delicious! I love dishes that use tomato like that. It’s adds such a freshness.
Tomatoes are everything in my world. I’m obsessed with broiling them this time of year, they concentrate the flavors so nicely !
This looks so delicious!! I can’t wait to try it soon!!
I have been looking for more chicken recipes. We are kind of sick of the same stuff over and over again. I will be adding this one to my meal planning list.
Please report back, this is one of my most requested recipes by family and friends. Have a great week!
Divine is the word, I am happy just wiping that pan clean with a piece of bread !
This sounds absolutely amazing! Chicken is something we have a lot in my house and I’m always looking for new recipes to try.
I am always looking for ne wways to make chicken!! This looks so delicous and sounds like it would be full of flavor too!!
Wow! That looks and sounds just delicious. I would love to try this out. i think my husband and I would both love this!
I can see why this is a favorite! It looks amazing!
This looks amazing. This would be a wonderful dinner to have with my family. I’m sure we would all really enjoy it too. I’ll be putting this on our list of recipes to try. Yum!
I am always looking for new chicken recipes. I will have to save this recipe to try on the weekend.
This recipe looks delicious and easy to make. I will have to put it on the menu for this week.
I have some chicken to make for dinner tomorrow. I will have to try this recipe with it. My family will love it.
Yum, this looks really good! It also looks like a pretty easy dish to cook up which I love.
Very easy, one pot meal perfect for a Tuesday !
Wow! This looks fantastic! I can’t wait to make this for my hubby!
I’ll have to make this soon. Perfect recipe for Valentine’s Day meal at home!
Yes, please report back if you try it !
Oh my word this looks good Florentina! I can see why Batman loves it somuch 🙂 🙂
Haha you know it 😉
I have been getting tired of my usual chicken dishes lately. This seems perfect to give some oomph to my regular recipes. YUM!
The 3/4’s cup of tomatoes goes in when…….that is in addition to the cherry tomato halves?
You can use the halved cherry tomatoes to broil and ad them on top before serving, or use 3/4 c of fresh diced tomatoes to ad in the sauce If you don’t feel like broiling them.
I also made this! Also very delicious! The addition of the tomatoes gave it a great zing to every bite!
Do you think this would be good with pork chops? Looks delicious and would like to make it for dinner tonight but i don’t have any chicken.
Definitely! If you love pork chops, the garlic and wine sauce is a fantastic compliment. Let me know how it turns out 🙂 ~ Florentina
I cooked this chicken 3 times, it is now my favorite recipe ever. I made it with both broiled tomatoes and fresh tomatoes, they are both fantastic, I think I love just adding the fresh tomatoes at the end. The flavors in the white wine sauce with the garlic are amazing!
How long do you cook the chicken for if you use boneless skinless thighs?
The recipe time is for boneless/skinless on low flame, so cooking it slow about 30 minutes after you browned it. On medium flame it will take about 20 minutes only. So just keep an eye on it until the meat is tender to your liking 🙂 ~Florentina
Can this be made with chicken breast rather than thighs?
Sure, just make sure not to dry them out too much.
looks yummy – what’s the cooking time with bone-in chicken?
Hi Roberto, just give it an extra 10 minutes or so until the meat falls off the bone.
Can I use Marsala wine instead of white wine and some lemon juicie to balance the sweetness of red marasala?
You could but definitely going a different direction, not sure i would suggest that in this specific recipe.