I love making chicken thighs in a nice sauce. I usually do a cream mushroom sauce for chicken, but I hate how heavy the cream makes the meal. I wanted to find something lighter that did not make me feel bloated and tired afterwords.
Chicken Thighs or Chicken Breasts?
It is completely up to you if you would rather use chicken thighs or breasts. I prefer chicken thighs because they are cheaper, but they also contain more fat than breasts making it harder to overcook them. Thighs have more flavor due to the fat, and being next to a bone. If you choose to use breasts make sure you pound them so they are the same thickness.
Chicken Thighs – Chicken thighs are a moist, flavorful cut of chicken that adds to the overall delicious taste of the dish.
Chicken Stock – Chicken stock is the best base for a sauce. When flour or cornstarch is added, it thickens to create a delicious gravy.
Dry White Wine – Adding white wine adds a bit of a bite and another layer of flavor to the sauce.
Thyme and Rosemary – Thyme is my favorite herb to cook with! The flavor is subtle yet enhances the dish so much. Rosemary adds another sophisticated flavor to the sauce.
- Fry chicken thighs in a pan and let rest on a plate.
- Add butter and flour to pan and mix until it becomes a paste.
- Add liquids, thyme and rosemary to the pan with butter and flour. Mix until thick.
- Add chicken to the sauce pan, and simmer for 10 minutes.
- Serve and enjoy!
Chicken Thighs in an Herb Garlic Butter Sauce
- 4 boneless, skinless chicken thighs
- 1-2 tbsp minced garlic (your preference)
- 1 tbsp olive oil
- 1/2 cup chicken stock
- 1/4 cup dry white wine
- 1/4 cup butter
- 1 1/2 tsp fresh thyme
- 1 1/2 tsp fresh chopped rosemary
- 1 tbsp corn starch
- salt and pepper to taste
- Take the chicken thighs and place them on a plate, then season both sides with salt and pepper.
- Add the olive oil to a high sided skillet and place over medium-high heat. Once heated, add the chicken thighs to the pan.
- Cook the chicken for about 6-7 minutes on each side until there is a nice, crispy outside. Transfer to a plate.
- Add the butter to the used pan and melt it over low heat. Add in the minced garlic, thyme and rosemary. Mix it all together.
- Add the chicken stock and white wine to the same pan. Simmer on low for 2-3 minutes to allow the flavors to meld together.
- Add the corn starch to the pan and simmer on medium-low heat for 2-3 minutes to allow the mixture to thicken.
- Place the partially cooked chicken thighs to the pan and toss around in the sauce. Place a lid on the pan and simmer on medium-low heat for 15 minutes.
This chicken turned out delicious! Thyme is my favorite herb to cook with. Add some white wine to the equation and you have got yourself an amazing sauce! This was served with a side of homemade scalloped potatoes, steamed green beans, and a sunflower salad with an onion citrus vinaigrette.
What to Eat With Chicken?
Mashed potatoes, vegetables, rice and pasta are the first things that come to my mind when I make any kind of chicken thighs. I personally like sauteed brussels sprouts with my chicken thighs.
Leftover chicken thighs can be stored in an air tight container in the fridge for 2-3 days before you should throw it away.