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Perfect Chicken

Rated as 4.69 out of 5 Stars

"Chicken stock, wine, onions, garlic, mushroom, cream, butter, herbs, lemon, and capers reduce to make a perfect sauce. Served alongside mushroom rice and asparagus; it is HEAVEN! Patience is key with the sauce. The flavors will come together beautifully if you allow them to reduce as directed."
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1 h 25 m servings 610
Original recipe yields 4 servings


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  1. Pour the chicken broth into a saucepan with the onion and garlic; bring to a boil and cook at a boil until the liquid reduces by half, about 10 minutes. Pour in the white wine, return to a boil, and reduce the liquid by half again, about 10 minutes. Stir in mushrooms, rosemary, and sage; simmer until the mushrooms are tender and have given up their juice, about 15 more minutes. Stir in cream, butter, lemon, and capers; reduce heat and simmer the sauce until thickened, about 10 minutes (45 minutes in all).
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. Place the cornstarch into a shallow bowl and press the chicken thighs into the cornstarch on all sides until thoroughly coated. Shake off excess cornstarch. Heat the olive oil in a skillet over medium heat; pan-fry the chicken thighs until they develop a golden brown crust, about 8 minutes per side. Place the chicken thighs into a 9x9-inch baking dish and pour the sauce over the chicken.
  4. Bake in the preheated oven until the sauce is bubbling and the chicken is no longer pink in the center, about 15 minutes. An instant-read thermometer inserted into the center of a chicken thigh should read at least 165 degrees F (74 degrees C).


  • Editor's Note
  • The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary.
  • Partner Tip
  • Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

Per Serving: 610 calories; 42.5 22.3 23.5 175 206 Full nutrition

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Read all reviews 68
  1. 86 Ratings

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Most helpful positive review

First off I have to say that the prep and cooking time are right on with this one. Don't pick this recipe if you are in a hurry for dinner. That being said it was worth the wait. I used 1 tables...

Most helpful critical review

This tasted fine, but was pretty labor intensive. Because of the effort involved, I probably won't make it again.

Most helpful
Most positive
Least positive

First off I have to say that the prep and cooking time are right on with this one. Don't pick this recipe if you are in a hurry for dinner. That being said it was worth the wait. I used 1 tables...

Very tasty. Dredging the chicken in cornstarch is a great idea. I've always used flour in the past but the cornstarch gave it a crispy lightness that is very appealing.

First time using capers.....interesting flavor with rest of these ingredients!! This recipe is a keeper!!

Let me start out by saying I did NOT change this recipe! I did make a lot more because I started out with 36 chicken thighs cut up and therefore adjusted all the other ingredients accordingly! ...

This recipe was delicious! One of my daughter's, who is not a chicken fan, loved it. The only thing is the sauce didn't get thick at all for me. So I just poured it over the chicken as it was...

Wow! The flavors together are delicious! Only substitutions I made were chicken breasts (thin cut) to thighs and half and half instead of heavy cream. Will definitely make again and again!

This was so good. We try a variety of chicken recipes because I have a daughter who only eats chicken and fish. It was nice to find a recipe that was really good!

I usually reserve a 5-star rating for those times I hear things like "Wow! This is incredible!" Or "definitely make this again!". Those are exactly what I heard. This was delicious and while i...

My kids totally loved this dish and are requesting it again. I steamed up some french green beans and placed them over a bed of steamed rice. I used boneless chicken breasts instead of thighs. A...