Herb-Braised Chicken Thighs with White Wine and Rosemary

By AislePrompt Editorial · Published 2026-06-10 · Updated 2026-06-10

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy chicken thighs braised slowly in white wine, garlic, and fragrant rosemary for a rich, savory Italian-inspired dinner. This Italian-inspired chicken recipe, ready in about 60 minutes, pairs bone-in, skin-on chicken thighs, dry white wine, garlic cloves, smashed for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 45 min Serves 4 Italian cuisine 420 cal/serving

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Ingredients

6 pieces bone-in, skin-on chicken thighs
1 cup dry white wine
6 garlic cloves, smashed
3 fresh rosemary sprigs
3 tablespoons olive oil
1 teaspoon sea salt
1/2 teaspoon black pepper
1 cup chicken broth

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Instructions

Step 1: Season 6 bone-in, skin-on chicken thighs with 1 teaspoon sea salt and 1/2 teaspoon black pepper on both sides.
Step 2: Heat 3 tablespoons olive oil in a large heavy-bottomed skillet over medium-high heat until shimmering. Add the chicken thighs skin-side down and sear for 5-6 minutes until the skin is golden brown and crisp.
Step 3: Flip the chicken thighs and add 6 smashed garlic cloves, 3 sprigs fresh rosemary, 1 cup dry white wine, and 1 cup chicken broth to the pan.
Step 4: Bring the liquid to a gentle simmer, then reduce heat to low. Cover and braise for 30 minutes until the chicken is cooked through and tender.
Step 5: Remove the lid and increase heat to medium-high. Cook for 5 more minutes until the sauce thickens slightly and coats the chicken. Serve hot with pan sauce spooned over.