Rosemary-Infused Chicken with White Wine Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy chicken thighs simmered in a fragrant white wine and rosemary sauce, finished with lemon zest for bright, aromatic flavor. This mediterranean-inspired chicken ready in about 32 minutes pairs chicken thighs, olive oil, shallot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, 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.

★ 4.4 (9 ratings) Prep: 10 min Cook: 22 min Serves 2 Mediterranean cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat chicken thighs dry with paper towels and season generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat until shimmering. Add chicken skin-side down and sear for 6 minutes until golden brown, then flip and cook for 4 more minutes.
  2. Step 2: Remove chicken from skillet and set aside. Add diced shallot to the same skillet and cook for 2 minutes until translucent. Pour in white wine and scrape up any browned bits, then simmer for 3 minutes until reduced by half.
  3. Step 3: Return chicken to skillet, nestling it into the sauce. Add rosemary sprigs and simmer uncovered for 12 minutes, turning once, until chicken reaches 165°F internally. Remove rosemary sprigs, stir in lemon zest, and serve with pan sauce spooned over top.

Frequently asked questions

How long does Rosemary-Infused Chicken with White Wine Sauce take to make?

Total time is about 32 minutes (10 min prep + 22 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Rosemary-Infused Chicken with White Wine Sauce?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken thighs from drying out.

Can I substitute ingredients in Rosemary-Infused Chicken with White Wine Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Rosemary-Infused Chicken with White Wine Sauce for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Rosemary-Infused Chicken with White Wine Sauce?

Mediterranean chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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