Dig into these tender and juicy Chicken Thighs with Basil White Wine Sauce. Each thigh is covered in a savory gravy that's brightened up just a little with fresh and acidic tomatoes

Dig into these tender and juicy Chicken Thighs with Tomato Basil White Wine Sauce. Each thigh is covered in a savory gravy that’s brightened up just a little with fresh and acidic tomatoes. This recipe is inspired by my Chicken Skillet with White Wine Gravy. This variation swaps out the thyme and garlic for basil and tomatoes that balance a savory and thick gravy.

Here’s what you’ll need:

1.5 lb chicken thighs

6 pearl onions, quartered

1 cup cherry tomatoes

2 tbsp basil, chopped

Salt & pepper to taste

3 tbsp olive oil

½ cup dry white wine

½ cup chicken broth

 

Directions:

  1. Preheat well-seasoned, cast iron skillet to medium heat. Add oil and chicken thighs, skin side down and sear until golden brown, and skin begins to crisp, about 5-6 minutes. In the meantime, generously salt and pepper the exposed side of the chicken thigh.
  2. Turn chicken thighs and begin to sear the other side. Salt and pepper the exposed side of the chicken thigh.
  3. Meanwhile, quarter pearl onions and tomatoes, and chop basil. Add to the pan immediately.
  4. Reduce heat to medium-low and add white wine. Allow to boil and reduce by about half before adding chicken broth. Cook uncovered for 5-6 six minutes to allow gravy to thicken.
  5. Cover and continue cooking for an additional 8-10 minutes.
  6. Enjoy chicken thighs with tomato basil white wine sauce warm over rice, mashed potatoes, or with a side of vegetables!

Dig into these tender and juicy Chicken Thighs with Basil White Wine Sauce. Each thigh is covered in a savory gravy that's brightened up just a little with fresh and acidic tomatoes

Dig into these tender and juicy Chicken Thighs with Basil White Wine Sauce. Each thigh is covered in a savory gravy that's brightened up just a little with fresh and acidic tomatoes
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Chicken Thighs with Tomato Basil White Wine Sauce
Dig into these tender and juicy Chicken Thighs with Basil White Wine Sauce. Each thigh is covered in a savory gravy that's brightened up just a little with fresh and acidic tomatoes
Author: Maddie Augustin
Ingredients
  • 1.5 lb chicken thighs
  • 6 pearl onions quartered
  • 1 cup cherry tomatoes
  • 2 tbsp basil chopped
  • Salt & pepper to taste
  • 3 tbsp olive oil
  • ½ cup dry white wine
  • ½ cup chicken broth
Instructions
  1. Preheat well-seasoned, cast iron skillet to medium heat. Add oil and chicken thighs, skin side down and sear until golden brown, and skin begins to crisp, about 5-6 minutes. In the meantime, generously salt and pepper the exposed side of the chicken thigh.
  2. Turn chicken thighs and begin to sear the other side. Salt and pepper the exposed side of the chicken thigh.
  3. Meanwhile, quarter pearl onions and tomatoes, and chop basil. Add to the pan immediately.
  4. Reduce heat to medium-low and add white wine. Allow to boil and reduce by about half before adding chicken broth. Cook uncovered for 5-6 six minutes to allow gravy to thicken.
  5. Cover and continue cooking for an additional 8-10 minutes.
  6. Enjoy warm over rice, mashed potatoes, or with a side of vegetables!