Creamy Herb Prosecco Chicken

Perfect for a Sunday or romantic dinner, this creamy Prosecco chicken recipe is so easy to make and is so good! It's a great way to use up your remaining Prosecco or white wine. Ha! Yeah right. Okay, it will give you great reason to open a new bottle. The rest can be enjoyed while cooking and serving it up. Try your hand at it and get creative. Add some broccoli, sundried tomatoes, artichoke, or pancetta. I love adding a little fresh spinach and mushrooms. Serve with a simple salad and some roasted potatoes for a lovely treat that will excite anyone's taste buds. Bon Appetit!


  • 4-5 Chicken thighs, skin on

  • 1 TBS poultry herb blend (ground sage, thyme, dried rosemary, equal parts)

  • 1 1/2 tsp salt

  • 1 tsp black pepper

  • 1 cup sweet onion, diced

  • 4-5 garlic cloves, smashed

  • ½ cup Prosecco (sub: dry white wine)

  • ½ cup chicken broth

  • ½ cup heavy cream

  • 2 TBS Dijon mustard

  • 2 tsp Worcestershire Sauce

  • 4 sprigs of fresh thyme

  • 1 squeeze of lemon juice

  • 1 cup sliced mushrooms (Sub: spinach, sundried tomatoes, other)

  • Additional salt and freshly ground black pepper to taste


  1. Preheat oven to 375F

  2. Pat cleaned chicken dry with paper towels. Trim excess chicken fat and skin. Season both sides of the chicken with salt, pepper and herb mixture. Use fingers to work the mixture underneath the skin without detaching the skin from the chicken. Smooth skin around chicken to make sure it’s evenly covered.

  3. Place the chicken, skin-side down into a cool, oven proof pan (or Dutch oven). Place the pan on the stove and turn on the heat to med-high heat. Cook until the skin is crispy and golden brown and lifts from the pan without sticking, about 5-6 minutes.

  4. Add smashed garlic to the pan. Flip the thighs over and cook another 2-3 minutes. Transfer the pan of chicken, into the oven. Roast uncovered for about 20-25 minutes, or until browned and juices are running clear from the center, near the bone. Use the tip of a knife to check one piece (or 160 deg. F)

  5. Meanwhile, mix Dijon mustard, cream, Worcestershire sauce in a medium bowl. Microwave for 30 seconds, or until warm to the touch. Remove from microwave and mix again. Set aside.

  6. Remove the chicken pan from the oven. Remove pieces of chicken from the pan and set aside on a plate. Leaving all of the garlic and drippings in the pan, heat the pan to medium heat.

  7. Add onion and sauté about 3-4 minutes or until translucent. Add the prosecco (or white wine) to the pan, stirring often. NOTE: The prosecco will bubble up, so you may need to pour a little at a time. Add chicken stock, continue to stir while scraping down the edges of the pan to get any good flavor. Reduce for about 3 minutes, stirring as needed.

  8. Return chicken to the pan, and reduce heat to simmer. Continue to simmer until sauce thickens as desired. Stir in mushrooms, spinach, or any other desired add-ins.

  9. Serve the chicken hot with the reduced pan sauce.

  10. NOTE: If the sauce is reducing too quickly while cooking, add a little more cream, wine & broth halfway through the cooking time.

  11. Enjoy!

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