Name: Crispy Skillet Chicken Thighs with Herbed Pan Sauce
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 bone-in, skin-on chicken thighs; 1 tsp kosher salt; 1/2 tsp freshly ground black pepper; 1 tbsp olive oil; 2 cloves garlic, minced; 1/2 cup dry white wine (or chicken broth); 1 tsp fresh thyme leaves (or 1/2 tsp dried); 1 tbsp cold unsalted butter; 1 tbsp chopped fresh parsley (optional)

Crispy Skillet Chicken Thighs with Herbed Pan Sauce

PickledCelery7150

This crispy skillet chicken thigh recipe is pure comfort food with a touch of French bistro flair. Preheating the skillet until just smoking ensures the chicken skin turns extra golden and crackling, locking in juicy flavor. A quick pan sauce—made by deglazing with white wine and finishing with a pat of butter—pulls up all the caramelized bits from the pan, creating a luscious, herby glaze. It's weeknight-easy but special enough for a cozy dinner. Serve with a simple green salad or roasted potatoes for a perfect meal.

Ingredients

Instructions

Pat chicken thighs very dry with paper towels. Season all over with salt and pepper.
In a large skillet, heat olive oil over medium-high until shimmering and just starting to smoke.
Carefully add chicken thighs, skin side down. Press gently with a spatula and cook undisturbed for 8-10 minutes, until skin is deep golden brown and releases easily.
Flip chicken, reduce heat to medium, and cook 7-10 minutes more, until cooked through (internal temp 175°F). Transfer thighs to a plate, skin side up.
Pour off all but 1 tbsp of fat from the skillet. Add garlic and cook, stirring, for 30 seconds until fragrant.
Pour in white wine, scraping up browned bits. Simmer until reduced by half, about 2-3 minutes. Stir in thyme.
Off heat, swirl in butter for a glossy sauce. Return chicken to skillet, spoon some sauce over, and sprinkle with parsley before serving.