This Lemon Chicken Thighs with White Wine Sauce is a quick and flavorful skillet dinner that turns simple ingredients into a restaurant-worthy meal. Tender, golden-browned chicken thighs simmer in a silky lemon butter and white wine sauce that’s bright, savory, and perfect for spooning over rice, pasta, or potatoes.
Why You’ll Love This Recipe
This recipe is perfect for busy weeknights when you want something impressive without spending hours in the kitchen. The preparation is simple, the cooking time is short, and the flavors are bold and balanced.
You’ll love how the chicken develops a beautiful golden crust while staying juicy and tender inside. The white wine adds depth, the lemon brightens the sauce, and the butter brings everything together with a smooth, velvety finish.
It’s also incredibly versatile. Pair it with steamed vegetables for a lighter meal or serve it over pasta or mashed potatoes for something more comforting. With minimal ingredients and maximum flavor, this dish easily becomes part of your regular dinner rotation.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1/4 cup all-purpose flour
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 pound boneless skinless chicken thighs
1/4 cup extra virgin olive oil
1/4 cup dry white wine (such as Chardonnay)
1/2 cup low-sodium chicken broth or stock
Juice of 1/2 fresh lemon
Lemon slices from the remaining half
2 tablespoons unsalted butter
1 tablespoon chopped fresh parsley (optional, for serving)
Directions
Pat the chicken thighs dry thoroughly with paper towels. This helps them brown properly in the pan.
In a large zip-top bag, combine the flour, kosher salt, and black pepper. Seal and shake gently to mix.
Add the chicken thighs to the bag. Seal and shake until each piece is evenly coated with the flour mixture.
Heat the olive oil in a 12-inch skillet over medium-high heat. When the oil is shimmering, remove the chicken from the bag, shaking off excess flour, and place it in the skillet.
Cook the chicken for about 5 minutes per side, or until deep golden brown and the internal temperature reaches 165°F (74°C). Transfer the chicken to a plate and loosely cover with foil.
Carefully whisk the white wine into the pan drippings and cook for about 1 minute, scraping up any browned bits from the bottom of the pan.
Add the chicken broth and lemon juice. Reduce heat to medium and let the sauce simmer for about 5 minutes, stirring occasionally, until slightly thickened.
Return the chicken thighs to the skillet along with 2 to 3 lemon slices. Simmer for 3 to 5 minutes, turning the chicken occasionally so it absorbs the sauce.
Stir in the butter until fully melted and incorporated. Taste and adjust seasoning with additional salt and pepper if needed.
Spoon extra sauce over the chicken and garnish with chopped parsley before serving.
For a creamier sauce, stir in 2 to 3 tablespoons of heavy cream at the end of cooking.
If you prefer to cook without wine, replace the white wine with an additional 1/4 cup chicken broth and add a small splash of extra lemon juice for brightness.
Fresh herbs such as thyme, chives, or tarragon can be added to the pan after removing the chicken and cooked briefly before adding the wine.
Bone-in chicken thighs can be used instead of boneless. Increase the cooking time by about 10 minutes and ensure the internal temperature reaches 165°F.
For a slightly spicy version, add a pinch of red pepper flakes to the sauce while it simmers.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, place the chicken and sauce in a skillet over medium-low heat and warm gently until heated through. Add a splash of chicken broth if the sauce has thickened too much.
You can also reheat in the microwave in 30-second intervals, stirring the sauce between intervals to ensure even heating.
Freezing is possible, but the sauce texture may change slightly after thawing due to the butter. If freezing, store in a freezer-safe container for up to 2 months and thaw overnight in the refrigerator before reheating.
FAQs
Can I use chicken breasts instead of chicken thighs?
Yes, you can substitute boneless skinless chicken breasts. Slice them in half horizontally for even cooking and monitor carefully to prevent overcooking.
What type of white wine works best?
A dry white wine such as Chardonnay, Sauvignon Blanc, or Pinot Grigio works best. Avoid sweet wines.
Can I make this recipe dairy-free?
You can omit the butter or replace it with a dairy-free alternative. The sauce will still be flavorful from the wine and lemon.
How do I know when the chicken is fully cooked?
Use a meat thermometer. The internal temperature should reach 165°F (74°C) at the thickest part.
Can I make this ahead of time?
Yes. You can cook it a few hours in advance and gently reheat before serving. The flavors often deepen as it rests.
Why is my sauce too thin?
Allow it to simmer a bit longer to reduce. You can also whisk in a small additional pat of butter to help thicken it.
Why is my sauce too thick?
Add a small splash of chicken broth or water and stir over low heat until it loosens.
Can I add vegetables to the skillet?
Yes. Spinach, mushrooms, or asparagus can be sautéed in the pan before adding the wine and broth.
Do I have to dredge the chicken in flour?
The flour helps create a golden crust and slightly thickens the sauce, but you can skip it if needed. The sauce will be lighter.
What can I serve with lemon chicken thighs?
Rice, mashed potatoes, roasted potatoes, pasta, steamed broccoli, green beans, or asparagus all pair beautifully with this dish.
Conclusion
Lemon Chicken Thighs with White Wine Sauce is a simple yet elegant skillet recipe that delivers big flavor in just over 20 minutes. With its golden seared chicken and bright, buttery sauce, it’s a dependable weeknight favorite that feels special enough for guests. Keep this recipe handy—you’ll find yourself making it again and again.
Tender, golden-browned chicken thighs simmered in a bright lemon butter and white wine sauce, all made in one skillet for a quick and flavorful weeknight dinner.
Ingredients
1/4 cup all-purpose flour
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 pound boneless skinless chicken thighs
1/4 cup extra virgin olive oil
1/4 cup dry white wine (such as Chardonnay)
1/2 cup low-sodium chicken broth or stock
Juice of 1/2 fresh lemon
Lemon slices from remaining half
2 tablespoons unsalted butter
1 tablespoon chopped fresh parsley (optional, for garnish)
Instructions
Pat the chicken thighs dry thoroughly with paper towels.
In a large zip-top bag, combine the flour, salt, and black pepper. Shake gently to mix.
Add the chicken thighs and shake until evenly coated with the flour mixture.
Heat olive oil in a 12-inch skillet over medium-high heat until shimmering.
Shake off excess flour and place chicken in the skillet. Cook about 5 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Transfer to a plate and loosely cover with foil.
Whisk white wine into the pan drippings and cook for 1 minute, scraping up browned bits.
Add chicken broth and lemon juice. Reduce heat to medium and simmer for about 5 minutes until slightly thickened.
Return chicken to the skillet with 2 to 3 lemon slices. Simmer 3 to 5 minutes, turning occasionally to coat in sauce.
Stir in butter until fully melted and incorporated. Adjust seasoning if needed.
Spoon sauce over chicken and garnish with chopped parsley before serving.
Notes
For a creamier sauce, stir in 2 to 3 tablespoons of heavy cream at the end.
To make without wine, substitute with additional chicken broth and a splash of lemon juice.
Bone-in thighs can be used; increase cook time by about 10 minutes.
Store leftovers in the refrigerator up to 3 days or freeze up to 2 months.
If sauce is too thin, simmer longer; if too thick, add a splash of broth.
