Crispy skin-on, bone-in chicken breasts are baked to juicy perfection and simmered with a fresh herb white wine pan sauce. These are the juiciest, most tender chicken breasts!Jump to Recipe
Bone in chicken breasts for dinner
When I think of true home cookin’, I think about a crispy skinned chicken, bone in, and extra tender. These kinds of meals always hit different and they just warm the soul.
This bone in chicken has super crispy skin, the meat is ultra tender, and when you cut into it, you can see the juices running. The white wine pan sauce is made with just a few ingredients but wow- it packs some flava’!
This is the perfect weekend dinne, the kind where you want to kick back and do some cooking! This chicken is cooked low and slow so it holds the juices and becomes super tender.
The bone-in split chicken breasts are first seared on a skillet to get the skin really crispy. Next, the chicken breasts are cooked in the oven until they are tender and ready. Let the chicken breasts rest for 10 minutes to let the juices redistribute, trust me, it’s worth the wait!
This bone in chicken breasts dinner really reminded me that big flavor can come from minimal ingredients. It’s all about the freshness, the quality, and those perfect pantry staples!
Chicken breasts in white wine sauce ingredients
- Chicken breasts– Bone-in, skin-on chicken breasts are perfect for this recipe because they are large and juicy since they have a bone in them, boneless chicken breasts cook much quicker, but I’ll include how to use both in the recipe!
- Fresh herbs– Nothing beats using fresh herbs in your cooking! They are fragrant, healthy, and add fresh flavor to your dish. I used rosemary and thyme for this recipe, but there are many herbs that can be used to spruce this dish up your way!
- White wine– Dry white wine is perfect for this recipe. My favorite dry white wines to use for cooking are pinot grigio, sauvignon blanc, or pinot gris.
- Garlic– Fresh, raw garlic brings so much flavor to the white wine pan sauce.
- Butter– Salted butter thickens the white wine sauce and keeps the chicken basted and juicy!
- Salt– I used a seasoned salt by Amagansett Sea Salt Co. (Herbes De Provence), which I seasoned the raw chicken with. I also added a pinch of their coarse sea salt to finish the dish. It was simply magnificent!
How to get the juiciest chicken breasts with crispy skin
Bone-in, skin-on chicken breasts are easy to cook, but they take time. The chicken breasts are first seasoned with salt, pepper, and a pinch of Italian seasoning. Make sure your rub the seasoning under the skin on the meat, and on top of the skin, too.
Get your skillet nice and hot over medium heat. Once it’s hot, add a splash of extra virgin olive oil and place the chicken skin side down. Allow the chicken to sear for about 8 minutes.
Next, place the chicken in the preheated oven at 450 and roast it for about 25-35 minutes. Use a meat thermometer and stick in the thickest area of the chicken about 1 inch deep. Make sure the chicken is 160 degrees internally before removing it from the oven.
Once the chicken is done cooking, you can move on to making the quick and easy white wine pan sauce, bast the chicken in it, and serve!
Make it your own
You can use a variety of herbal blends to make this chicken your own! Here are a few herb blends that I really enjoy!
- Italian seasoning
- Herbes De Provence
How to make crispy chicken in white wine pan sauce
- Sear the chicken. Season the chicken with salt, pepper, and any dried seasoning you might like. Heat a skillet over medium heat, then splash a little olive oil in it. Place the chicken skin-side down in the pan and sear it for 8-10 minutes. Preheat the oven to 450 degrees while the chicken is searing.
- Roast the chicken. Flip the chicken, then place the skillet in the oven. Roast the chicken for 25-35 minutes, until the chicken is 160 degrees internally.
- Make the white wine sauce. Take the chicken out of the oven, and place it to the side to rest. Melt the butter in the skillet. Add the garlic to the melted butter and suatè for 2 minutes. Add the fresh herbs and white wine to the pan. Place the chicken back in the pan and allow the sauce to simmer for 5 minutes. Make sure to baste the chicken with the sauce using a spoon.
- Serve. Once the white wine sauce has reduced, remove the skillet from the heat. Slice the chicken breasts and serve with a spoonful of the white wine pan sauce over the slices. Mangia!
How to store chicken and white wine sauce
In the fridge
Place any leftover chicken and white wine pan sauce in a fridge safe, airtight container and store it in the fridge for up to 4 days.
You can reheat this chicken by placing it in the microwave for a few minutes or by placing it in the oven at 350 degrees for ten minutes.
More Sea Salt Savorings classics
- Tropical Summer Sangria
- Blackened Salmon with Mango Salsa and Coconut rice
- Roasted Summer Squash
- Cajun Shrimp Boil Foil Packets
Be sure to follow me on Facebook, Pinterest, and Instagram to stay in touch! I love to see your creations! Tag me at #SeaSaltSavorings to show me what you’ve made!
Crispy Chicken With White Wine Pan Sauce
Crispy skin-on, bone-in chicken breasts are baked to juicy perfection and simmered with a fresh herb white wine pan sauce. These are the juiciest, most tender chicken breasts!
- 1 tbsp extra virgin olive oil
- 2 bone-in, skin-on chicken breasts
- 3 tbsp salted butter
- 3 cloves garlic finely chopped
- 1 sprig rosemary
- 2 sprigs thyme
- 3/4 cup dry white wine
- 1/2 tsp salt
- lemon wedges optional
Sear the chicken. Pat dry the chicken with a paper towel. Sprinkle the chicken breasts with salt and pepper, making sure to get it under the skin and directly onto the meat. Heat a skillet on the stove over medium heat. Add the olive oil to the pan once its hot. Place the chicken in the skillet skin side down and sear it for 5-8 minutes.
Roast the chicken. Preheat the oven to 450 degrees. Flip the chicken so they are skin side up and place the skillet in the oven. Roast the chicken for 25-35 minutes. Check the chicken with a meat thermometer by inserting the thermometer about 1 inch deep into the thickest part of the chicken. Remove the chicken from the oven when the chicken has reached 160 degrees. Remove the chicken from the oven and allow it to rest for 10 minutes.
Make the white wine pan sauce. Melt the butter in skillet. Sautè the garlic in the butter for 2 minutes. Add the fresh herbs and white wine to the skillet and bring it to a light simmer. Place the chicken in the pan and baste it with spoonfuls of the white wine pan sauce. Allow the sauce to reduce and simmer for 10 minutes.
Serve. Slice the chicken breasts, then serve with spoonfuls of white wine pan sauce over it. Mangia!
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