Chardonnay Chicken Thighs: Golden, Juicy, and Simmered in White Wine & Herb Butter

Chardonnay Chicken Thighs are crispy-skinned, wine-braised, and full of flavor — a one-pan wonder where tender chicken meets a garlic-herb Chardonnay sauce that’s bright, buttery, and deeply satisfying.

It’s rustic comfort food that feels refined, whether you serve it with roasted potatoes, rice, or crusty bread for soaking up every drop.

Ingredients (Serves 4)

• 4–6 bone-in, skin-on chicken thighs
• Salt and black pepper
• 2 tbsp olive oil or butter
• 4 cloves garlic, minced
• ½ cup dry Chardonnay (unoaked or lightly oaked preferred)
• ½ cup chicken broth
• 1 tbsp Dijon mustard
• 1 tsp fresh thyme leaves (or ½ tsp dried)
• 1 tbsp butter (for finishing)
• Optional: ¼ cup cream for a richer finish
• Fresh parsley or lemon zest for garnish

Instructions

Step 1: Sear the Chicken

1. Pat chicken dry and season both sides with salt and pepper.
2. Heat oil or butter in a large skillet over medium-high heat.
3. Add chicken skin-side down and sear 5–7 minutes until deeply golden. Flip and sear 2–3 more minutes. Remove and set aside.

Step 2: Build the Sauce

1. Reduce heat to medium. Add garlic and sauté 30 seconds until fragrant.
2. Stir in Dijon, wine, broth, and thyme. Simmer for 2–3 minutes to reduce slightly.
3. Return chicken to the pan, skin-side up. Cover loosely and simmer 20–25 minutes, until internal temp hits 175°F.

Step 3: Finish & Serve

1. Remove chicken. Swirl in butter (and cream if using) to finish the sauce. Simmer to desired thickness.
2. Spoon sauce over chicken. Garnish with fresh parsley, lemon zest, or a squeeze of lemon juice. Serve hot.

Flavor Variations

• Add mushrooms and shallots for a Chardonnay coq au vin blanc twist
• Use tarragon instead of thyme for a French bistro-style dish
• Stir in spinach or artichokes near the end for a green boost
• Top with shaved Parmesan and toasted breadcrumbs for crunch

Wine Pairing

In the Pan

• Dry, unoaked or lightly oaked Chardonnay — crisp and clean with soft fruit notes
• Avoid heavily oaked or buttery styles — they can overwhelm the sauce

In Your Glass

• The same Chardonnay you cooked with
• White Burgundy (Chablis) for a mineral-rich pairing
• Viognier or Pinot Blanc for floral and soft texture
• Sparkling white or brut Champagne for contrast

Serving Suggestions

• Creamy mashed potatoes or herbed polenta
• Lemon butter rice or crusty sourdough
• Roasted asparagus, green beans, or sautéed spinach
• Wild mushroom risotto or white wine pasta

Final Thoughts

Chardonnay Chicken Thighs are golden, garlicky, and wine-kissed — a fast route to slow-simmered flavor that hits every comfort note without heavy effort. It’s elegance in a skillet, built for weeknights or wine-paired dinner nights.

Cheers to crispy skin, Chardonnay sauce, and chicken that drinks like a glass of wine! 🍗🍷🔥

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