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.
SP says
Hi. Can I use something else instead of chicken stock?
Sarah Nevins says
If you can add a bouillon cube with the right amount of water that would still work. If you’re not able to add the then you could add water in place of the stock, but you might want to increase the amount of salt later in the dish to make up for the saltiness of the stock. Hope that helps!
Madeleine Fuchs says
Thank you Sarah for this delicious chicken recipe. I just made the chicken part in my cast iron skillet. The chicken was crunchy and the cooking juices very
tasty.
Sarah Nevins says
So glad to hear that! Thanks Madeleine!
Susan says
Is it possible to make this using boneless and skinless chicken breasts? What modifications would need to be made? Thanks!
Sarah Nevins says
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!
Alice says
What exactly is Italian seasoning? I have ingredients not mixtures..
Sarah Nevins says
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
Sharon says
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.
Sarah Nevins says
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!
judy fitz says
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.
Sarah Nevins says
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.
Lisa says
I made it yesterday for company and it was 5 star delicious !!! Its a new favorite
Sarah Nevins says
Yay! Thanks Lisa – so glad you enjoyed it!
Lisa @ Healthy Nibbles & Bits says
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!
Sarah says
Aww, glad I could help out! I know that feeling all too well. Thanks, Lisa!
Kim says
I am making this now, and cannot tell you how amazing my house smells!!! I did tweek it a little. I added big chunks of carrots, doubled the wine and broth and did sliced lemons, instead of juice. Going into the oven, I put all the veggies and sauce in the Dutch oven and then topped with the chicken. Can’t wait for supper!!!!! Thanks so much for sharing!!!
Sarah Nevins says
Yay! That makes me so happy to hear – thanks so much Kim! I hope you enjoyed it as much as you enjoy the way it made your house smell!