Go Back Email Link
rosemary white wine chicken thighs in cast iron skillet
Print Recipe
5 from 5 votes

Rosemary White Wine Chicken Skillet

Pan seared chicken thighs in a rosemary white wine sauce!
Prep Time5 minutes
Cook Time30 minutes
Course: Main Course
Cuisine: American
Author: Sara Ayesh


  • 4-6 boneless, skinless chicken thighs
  • 1 cup white wine (chardonnay or sav blanc!)
  • 1 teaspoon salt
  • 2 tsp garlic powder
  • 2 tsp dried thyme
  • 4-5 sprigs of fresh rosemary
  • 1 tablespoon better than bullion in garlic
  • 1 onion quartered
  • 1 tablespoon finely chopped rosemary


  • Lay out the chicken thighs on a cutting board and sprinkle the skin side with salt
  • While this sits, heat a cast iron skillet over medium high heat.
  • Once the pan is hot add the chicken thighs, skin side down. Sear for 10 minutes or until skin is golden brown.
  • While the chicken is cooking skin side down, sprinkle with garlic powder and dry thyme.
  • Add quartered onion in between the chicken thighs.
  • Flip the chicken and continue cooking until the internal temperature reaches 165 degrees Fahrenheit At least another 10 minutes.
  • Remove the chicken from the skillet and set aside. Deglaze the pan with the white wine.
  • Turn down the heat to medium and stir in the garlic better than bullion paste.
  • Let it reduce for about 10 minutes then add the chicken back in.
  • Spoon the sauce over the chicken a few times and then garnish with rosemary sprigs.