Best 8 Wine Herb Baked Chicken Recipes

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Wine herb baked chicken is a classic dish that can be enjoyed by people of all ages. It is a versatile dish that can be served with a variety of sides, making it a great option for any occasion. The combination of herbs and wine creates a flavorful and aromatic dish that is sure to please everyone at the table. Whether you are looking for a quick and easy weeknight meal or a special occasion dish, wine herb baked chicken is a great choice.

Here are our top 8 tried and tested recipes!

CHICKEN WITH WHITE WINE AND HERB SAUCE



Chicken with White Wine and Herb Sauce image

This chicken with white wine and herb sauce is a delicious dish sure to please the whole family, and goes wonderfully with Roasted Barley Pilaf and Sauteed Spring Vegetables.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Number Of Ingredients 11

2 tablespoons olive oil
1 whole (3- to 4-pound) chicken, cut into 8 pieces
Coarse salt and freshly ground pepper
3 tablespoons finely chopped shallots
2 tablespoons very finely chopped garlic
1/2 cup dry white wine
1 1/2 cups homemade or store-bought low-sodium chicken stock or broth
2 tablespoons chopped fresh chives
3 tablespoons chopped fresh flat-leaf parsley
3 tablespoons chopped fresh basil
1 tablespoon unsalted butter

Steps:

  • Preheat oven to 400 degrees.
  • Heat olive oil in a large ovenproof skillet over medium-high heat. Season chicken with salt and pepper and place in skillet, skin-side down. Cook until skin golden brown and crisp, 4 to 5 minutes. Turn chicken and transfer skillet to oven. Cook until chicken is cooked through, 35 to 40 minutes. Transfer chicken pieces to a platter and set aside.
  • Place skillet over medium heat; add shallots and garlic. Cook, stirring, until softened, about 30 seconds. Add wine and stir to combine. Cook until liquid is reduced to about 2 tablespoons, 3 to 4 minutes.
  • Add chicken stock and cook until thickened, 5 to 7 minutes. Stir in chives, parsley, basil, and butter; season with salt and pepper. Return chicken to skillet. Using a spoon, coat chicken pieces with sauce. Serve immediately.

CHICKEN BAKED WITH WHITE WINE, GARLIC AND HERBS



Chicken baked with white wine, garlic and herbs image

Baked chicken thighs in a delicious white wine, butter and herb sauce is easy enough for weeknight meals and equally perfect for dinner parties.

Provided by Alida Ryder

Categories     Chicken     Dinner

Time 35m

Number Of Ingredients 7

8 chicken thighs (skin on and bone in)
olive oil/butter for frying
3 garlic cloves (peeled and finely chopped)
1 cup white wine
large handful mixed fresh herbs (chopped (I used sage, parsley, thyme and rosemary))
½ cup heavy/whipping cream
salt & pepper to taste

Steps:

  • Pre-heat the oven to 200°C/400°F.
  • In a large, oven-proof frying pan, melt the butter/heat the oil and fry the chicken until golden brown all over.
  • Remove from the pan then add the garlic and allow to fry for a few seconds then pour in the wine, herbs and cream.
  • Add the chicken back to the pan then season to taste and place in the oven.
  • Allow to bake for 15-20 minutes until cooked through but still juicy.
  • Serve with rice/bread to mop up the juices.

Nutrition Facts : Calories 250 kcal, Carbohydrate 1 g, Protein 29 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 156 mg, Sodium 140 mg, ServingSize 1 serving

WINE & HERB BAKED CHICKEN



Wine & Herb Baked Chicken image

"This scrumptious entrée is easy to prepare," says Mildred Huffman of Lexington, Virginia. "The broth, served over rice and chicken, is absolutely delicious and the aroma while baking really creates an appetite."

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 2 servings.

Number Of Ingredients 10

2 boneless skinless chicken breast halves (5 ounces each)
3 tablespoons dry red wine or chicken broth
2 tablespoons water
2 tablespoons reduced-sodium soy sauce
1-1/2 teaspoons brown sugar
1 garlic clove, minced
1 teaspoon dried parsley flakes
1/2 teaspoon ground ginger
1/2 teaspoon dried oregano
1 cup hot cooked rice

Steps:

  • Place chicken in an 8-in. square baking dish coated with cooking spray. In a small bowl, combine the wine, water, soy sauce, brown sugar, garlic, parsley, ginger and oregano; pour over chicken., Cover and bake at 350° for 30-35 minutes or until a thermometer reads 170°. Serve with rice.

Nutrition Facts : Calories 290 calories, Fat 4g fat (1g saturated fat), Cholesterol 78mg cholesterol, Sodium 677mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 1g fiber), Protein 32g protein. Diabetic Exchanges

HERB ROASTED CHICKEN THIGHS IN CREAMY WHITE WINE SAUCE



Herb Roasted Chicken Thighs in Creamy White Wine Sauce image

Chicken thighs are so deliciously tender and the creamy white wine sauce is silky, smooth & simply addictive. What an easy one skillet chicken recipe!

Provided by Olya

Categories     Main Course

Time 50m

Number Of Ingredients 13

1 tbsp olive oil
3 lbs chicken thighs (bone-in, skin-on)
Salt and pepper
Italian seasoning ((divided))
2 tbsp butter
1 medium onion (diced)
3 garlic cloves (chopped)
3-4 thyme sprigs (leaves only)
1 tbsp flour (for thickening the sauce)
½ cup white wine
1 cup chicken stock
½ cup heavy cream
Salt and pepper to taste

Steps:

  • Preheat oven to 400 F.
  • Heat 1 tbsp olive oil in a large skillet over medium-high heat. Season the chicken thighs with salt, pepper and Italian seasoning.Cook chicken thighs on medium-high skin side down first to brown it for 4-5 minutes. Flip and cook on the next side for about 4 minutes, for a total of 8-10 minutes. Remove chicken from the skillet.
  • Add 2 tbsp butter, onion and sauté until the onion is browned, 3-4 minutes. Add chopped garlic, thyme and 1 tsp Italian seasoning and cook for another minute.Next add 1 tbsp flour and cook it in the oil of the pan for only a minute, until it's no longer white. Add the wine slowly to the hot pan, increasing heat from medium-high to high and cook for a few minutes.Now add chicken stock and heavy cream. Stir to combine and let everything cook until it reduces slightly, about 5 minutes. Make sure to taste the sauce and add salt and pepper, to taste.
  • Return chicken thighs back into the pan with sauce. Put in the oven uncovered and cook at 400 for 35 minutes. Once time is up, take the pan out of the oven, check if chicken thighs are done. Sprinkle with fresh thyme and serve with roasted vegetables, mashed potatoes or rice.

Nutrition Facts : Calories 500 kcal, Carbohydrate 5 g, Protein 29 g, Fat 38 g, SaturatedFat 13 g, Cholesterol 195 mg, Sodium 497 mg, Sugar 1 g, ServingSize 1 serving

CHICKEN WITH WHITE WINE, ONIONS AND HERBS



Chicken With White Wine, Onions and Herbs image

With a little practice and a little added flavor, a humble chicken breast can be anything you want.

Provided by Mark Bittman

Categories     dinner, weekday, main course

Time 40m

Number Of Ingredients 7

Chicken breasts
Onions
Butter
White wine
Bay leaves
Thyme
Parsley

Steps:

  • In a large skillet over medium-high heat, cook 2 chopped onions with 2 tablespoons butter and some salt and pepper until the onions soften, 5 to 10 minutes.
  • Add the chicken, 1 cup white wine, 2 bay leaves and several sprigs of thyme and parsley. When the liquid boils, lower heat to a simmer; cover and cook chicken for 10 to 15 minutes or until tender and just cooked through.
  • Transfer chicken to a plate and keep warm. Turn heat to high and boil the mixture until it is reduced by three-quarters; it should be fairly thick.
  • Lower heat, stir in 2 tablespoons butter and return the chicken to the pan to reheat and coat with sauce.
  • Adjust seasoning. Garnish: Chopped fresh thyme.

BAKED CHICKEN WITH WINE



Baked Chicken With Wine image

I got this from my SIL. I had never tasted chicken so good. It was a recipe from the California Winemakers Association. It's a very forgiving recipe. I've used apple juice in place of the wine. It's not quite as good, but acceptable.

Provided by Countrywife

Categories     Chicken

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 11

2 1/2-3 lbs chicken parts, rinsed and dried
1/2 cup flour, seasoned with
salt and pepper
8 tablespoons butter or 8 tablespoons margarine, divided
2 tablespoons flour
3/4 cup chicken broth, canned or 3/4 cup bouillon, or homemade
1/2 cup dry white wine or 1/2 cup white zinfandel wine
1/4 cup thinly sliced green onion
1/2 cup sliced fresh mushrooms, sauteed in
2 tablespoons butter
1 (9 ounce) package artichoke hearts, cooked according to package directions

Steps:

  • Coat chicken with seasoned flour.
  • Melt 4 tablespoons butter in shallow baking dish.
  • Put chicken in pan, skin side down; bake, uncovered at 350°F for 45 minutes (or until almost tender).
  • Meanwhile, melt 2 tablespoons butter in saucepan and sauté mushrooms.
  • When cooked and the liquid is mostly reabsorbed, add 2 more tablespoons of butter.
  • Stir in flour.
  • Add bouillon and wine, cook, stirring constantly, until thick and smooth.
  • Remove chicken from oven.
  • Turn pieces over.
  • Sprinkle with onions, mushrooms and artichokes.
  • (Thinly sliced water chestnuts or halved cherry tomatoes may also be used). Pour over sauce.
  • Return to oven.
  • Reduce heat to 325°F.
  • Bake 20 to 30 minutes longer.

Nutrition Facts : Calories 660.9, Fat 42.3, SaturatedFat 18.6, Cholesterol 197.7, Sodium 511.5, Carbohydrate 15.8, Fiber 2.8, Sugar 0.9, Protein 49.5

WINE-BAKED CHICKEN BREASTS



Wine-Baked Chicken Breasts image

This fills the house with the most delicious aroma. I use skinless chicken breasts to cut fat and low sodium soy sauce to cut salt. It is very easy and is one the first recipes I made using wine. Use any good quality dry red wine that you enjoy drinking. Do not use wine labeled as a 'cooking' wine as it is likely to be a poor quality wine that has had salt added to it.

Provided by Minnesota Camp Cook

Categories     Chicken Breast

Time 1h20m

Yield 2 serving(s)

Number Of Ingredients 9

1/2 cup red wine
2 tablespoons soy sauce
2 tablespoons salad oil
1 tablespoon water
1 garlic clove (minced)
1 teaspoon ground ginger
1/4 teaspoon dried oregano
1 tablespoon brown sugar
2 -3 chicken breast halves

Steps:

  • Place chicken in a baking dish that has a cover and is sized so that most of the meat will be submerged in the cooking sauce.
  • Combine all the sauce ingredients and mix well.
  • Pour mixture over the chicken and cover the dish.
  • Bake 1 1/2 hours at 375 degrees F.
  • Uncover the dish for the last 15 minutes.

Nutrition Facts : Calories 336.6, Fat 20.3, SaturatedFat 3.8, Cholesterol 46.4, Sodium 1057.2, Carbohydrate 10.5, Fiber 0.3, Sugar 7.4, Protein 17.2

OVEN BAKED HERB CHICKEN



Oven Baked Herb Chicken image

This recipe was served at a teacher's luncheon at our school and was a big hit!

Provided by Cathy Grubbs

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Yield 6

Number Of Ingredients 6

6 skinless, boneless chicken breasts
1 (1 ounce) package cheese and garlic dry salad dressing mix
2 tablespoons all-purpose flour
¼ teaspoon salt
¼ cup butter
1 tablespoon lemon juice

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place chicken in a lightly greased 9x13 inch baking dish. In a small bowl, combine the dry salad dressing mix, flour, salt, butter or margarine and lemon juice. Mix together, then brush mixture evenly over the top of the chicken breasts. Bake in the preheated oven for 60 minutes or until tender.

Nutrition Facts : Calories 219.4 calories, Carbohydrate 4.5 g, Cholesterol 88.8 mg, Fat 9.2 g, Fiber 0.1 g, Protein 27.6 g, SaturatedFat 5.3 g, Sodium 998.2 mg, Sugar 2.4 g

Tips:

  • Use bone-in, skin-on chicken thighs: They're more flavorful and juicy than boneless, skinless chicken breasts.
  • Marinate the chicken for at least 30 minutes: This will help the flavors to penetrate the meat.
  • Use a variety of herbs and spices: This will give the chicken a complex flavor.
  • Don't overcrowd the baking dish: This will prevent the chicken from cooking evenly.
  • Roast the chicken at a high temperature: This will help to create a crispy skin.
  • Baste the chicken with the pan juices: This will help to keep it moist.
  • Let the chicken rest before serving: This will allow the juices to redistribute throughout the meat.

Conclusion:

Wine herb baked chicken is a delicious and easy-to-make dish that is perfect for any occasion. It's a great way to use up leftover wine and herbs, and it's sure to be a hit with your family and friends. So next time you're looking for a simple but flavorful chicken recipe, give this one a try.

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