Pan-Roasted Chicken in Herb Butter Sauce
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Pan-roasted chicken thighs in a buttery herb sauce with white wine and chicken broth. Tender, fragrant, and elegant enough for company but simple enough for a weeknight dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1/2 Tablespoon Kosher Salt
- 1 teaspoon Freshly Ground Black Pepper
- 1 teaspoon Garlic Powder
- 4 Chicken Thighs (skin-on, bone-in )
- 1 teaspoon Freshly Minced Garlic
- 1/4 Cup White Wine
- 1/4 Cup Chicken Broth
- 2 Tablespoons Butter
- 2 teaspoons Freshly Chopped Parsley
- 1 teaspoon Fresh Thyme Leaves
- Salt and Pepper to Taste
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 35m
- Sodium
- 1052mg
- Total sugar
- 1g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 546mg
- Calcium
- 34mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1052MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.