White Wine-Brined Chicken with Rosemary

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

Chicken thighs marinated in a white wine and rosemary brine, then roasted until golden and juicy, with a vibrant herb-infused pan sauce. This american-inspired chicken ready in about 50 minutes pairs chicken thighs, dry white wine, fresh rosemary for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 385 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: 10 min Cook: 40 min Serves 4 American cuisine 385 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat 1.5 lbs chicken thighs dry with paper towels. In a shallow dish, whisk 1/2 cup dry white wine, 3 tbsp fresh rosemary, and 2 tbsp olive oil. Add chicken thighs, ensuring each piece is coated, then cover and refrigerate for at least 2 hours (or overnight).
  2. Step 2: Remove chicken from brine, discarding excess liquid. Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high heat. Sear chicken thighs skin-side down for 5 minutes until golden brown, then flip and cook for 2 minutes.
  3. Step 3: Transfer skillet to a preheated oven at 400°F (200°C). Roast for 20 minutes until internal temperature reaches 165°F (74°C). Remove chicken and set aside.
  4. Step 4: Add 4 minced garlic cloves to the skillet and cook for 1 minute until fragrant. Stir in 1/4 cup chicken stock and 1 tbsp lemon juice, scraping browned bits from the bottom. Simmer for 2 minutes until slightly reduced.
  5. Step 5: Whisk 1 tbsp all-purpose flour into the sauce, cooking for 1 minute until thickened. Return chicken to skillet, spooning sauce over each piece. Let rest for 5 minutes before serving.

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Frequently asked questions

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

Total time is about 50 minutes (10 min prep + 40 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 White Wine-Brined Chicken with Rosemary?

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 White Wine-Brined Chicken with Rosemary?

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 White Wine-Brined Chicken with Rosemary for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 White Wine-Brined Chicken with Rosemary?

American 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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