Perfect Chicken Recipe -
Perfect Chicken Recipe

Perfect Chicken

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    1 hr 15 mins

    1 hr 25 mins


  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).
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  • 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.

Reviews More Reviews

Most Helpful Positive Review
Dec 23, 2010

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.

Most Helpful Critical Review
May 15, 2012

I liked this but didn't love it and, quite honestly, don't think the result is worth the time. I probably won't make this again.

Nov 03, 2010

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

May 07, 2012

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 tablespoon each of fresh herbs as opposed to the dried and think this was a wise choice. I used onion powder in place of onions because my husband won't eat onions and left out the capers because I didn't have any. After reducing the broth it concentrated the sodium so next time I think I would choose a low sodium broth/stock. A few other reviewers mentioned the sauce not thickening up after simmering. Since the chicken is coated and browned in corn starch, which is a thickener, I thought that may help thicken the sauce in the oven. But I went ahead and took a little extra chicken broth and corn starch and thickened the sauce just a tad before covering the chicken. I'm glad I did. It was the perfect consistency when removing from the oven. The sauce is so yummy I kept taste testing while it was simmering :) The thighs were nice and tender but I may consider using BLSL breasts next time. We think this recipe is restaurant quality and definitely a keeper!

Feb 16, 2014

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! I was forced to slightly change the cooking method because of my needs so I followed the recipe exactly except I didn't add the cream until much later. I made everything according to the recipe (excluding the cream)a day ahead of time. Then today I put the chicken with its sauce in my 6-liter slow cooker on "keep warm" which gets it very hot. About 10 minutes before we were to eat, I added the cream (and a bit of sour cream - oops! That is a little change) For my large crowd this was PERFECT chicken! There was some leftover and everyone was asking if they could take it home which is always what I hope for - no leftovers at all! Thanks Faith! A perfect recipe for me!

Nov 10, 2010

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 and let it bubble in the oven. Will definately make this again.

Nov 29, 2010

I added some Parmesan to this (about 1/3 cup) but it wasn't necessary. Used cremini mushrooms. My lemon was small so I used all the juice... Not a good idea! The capers gave it a slightly odd taste. Been trying to find a recipe that makes me like capers, but it's not working. A good recipe, so I'll try it without capers and a just a teaspoon or two of lemon juice.

Nov 15, 2010



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  • Calories
  • 610 kcal
  • 30%
  • Carbohydrates
  • 22.3 g
  • 7%
  • Cholesterol
  • 175 mg
  • 58%
  • Fat
  • 42.5 g
  • 65%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 23.5 g
  • 47%
  • Sodium
  • 206 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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