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Chicken with Red Wine Cream Sauce

My creamy chicken tastes like a five-star restaurant dish but takes only minutes and few ingredients to make. Use fresh rosemary. Trust me. —Sarah Campbell, Terre Haute, IN
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings


  • 1 tablespoon butter
  • 4 bone-in chicken thighs (1-1/2 pounds)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/3 cup dry red wine
  • 1 garlic clove, minced
  • 1/2 cup heavy whipping cream
  • 1 tablespoon minced fresh rosemary


  • In a large skillet, heat butter over medium-high heat. Brown chicken on both sides; season with salt and pepper. Reduce heat to medium; cook, covered, 10-12 minutes or until a thermometer reads 170°-175°. Remove chicken to a serving plate; keep warm.
  • Pour drippings from pan (do not wipe skillet clean); add wine and garlic. Bring to a boil, stirring to loosen browned bits from pan; cook 1-2 minutes or until wine is reduced by half. Stir in cream and rosemary. Return to a boil; cook 1-2 minutes or until slightly thickened. Serve with chicken.
Nutrition Facts
1 chicken thigh with 2 tablespoons sauce: 361 calories, 28g fat (13g saturated fat), 130mg cholesterol, 398mg sodium, 1g carbohydrate (1g sugars, 0 fiber), 23g protein.

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Average Rating:
  • rebelwithoutaclue
    Jan 2, 2019

    Removing at 170 or 175 degrees internal is way to long. Not juicy using these directions. Sorry

  • homemadewithlove
    Oct 4, 2016

    Family did not rate this very high. Probably would just use stock instead of wine.

  • browns19fan
    Apr 20, 2016

    This meal was quick, easy, and very tasty. I am not fond of soft chicken skin, although my husband devours it, so it probably won't reappear on our table without some modification.

  • cynandtom
    Dec 28, 2015

    Delicious, easy weeknight dinner! I doubled the ingredients except for the chicken, and added some stock so I could make it ahead and let it finish cooking in the sauce, which also left us extra sauce for over potatoes. I will definitely make again!