Description

This recipe for Baked Chicken Thighs delivers juicy, flavorful chicken with a crispy skin, enhanced by a savory pan sauce made from white wine, garlic, and fresh herbs. Perfectly seared in a cast iron skillet and finished in the oven, this dish is simple yet elegant, ideal for a comforting dinner served alongside mashed potatoes or your favorite sides.

Ingredients

Scale

Chicken

8 bone-in chicken thighs, skin on
Salt and pepper, to taste
1 tablespoon butter, melted
1 tablespoon olive oil
1/4 teaspoon paprika
1/4 teaspoon onion powder
1/4 teaspoon rosemary
1/4 teaspoon oregano
1/4 teaspoon thyme

Pan Sauce

1/2 cup dry white wine (such as Pinot Grigio, Chardonnay, or Sauvignon Blanc)
6 cloves garlic, peeled and smashed
1 3/4 cups chicken broth
1/2 chicken bouillon cube (optional)
4 sprigs fresh thyme
2 teaspoons lemon juice

Roux for Gravy (Optional)

3 to 4 tablespoons butter
3 to 4 tablespoons flour

Cook Mode Prevent your screen from going dark

Instructions

Season the Chicken: Preheat your oven to 375 degrees Fahrenheit. Pat the chicken thighs completely dry with paper towels. Season generously with salt and pepper, including underneath the skin. In a small bowl, mix the melted butter, olive oil, paprika, onion powder, rosemary, oregano, and thyme. Use a pastry brush to coat the entire surface of each chicken thigh with the butter and seasoning mixture.
Sear the Chicken: Heat a wide cast iron skillet over medium-high heat. Working in batches if needed, place the chicken thighs skin-side down onto the skillet. Sear for about 4 minutes until the skin is golden brown and crisp. Turn the chicken and cook on all remaining sides for an additional 2 minutes total. Transfer the seared chicken to a plate and repeat with any remaining thighs.
Make the Pan Sauce: Turn off the heat and remove excess fat from the skillet, leaving about 1 tablespoon of oil and drippings. Set the heat to medium and pour in the white wine to deglaze the pan, scraping up the browned bits with a silicone spatula. Add chicken broth, bouillon cube (if using), smashed garlic cloves, and fresh thyme sprigs. Bring the liquid to a gentle boil and reduce for 5 minutes. Remove from heat and stir in lemon juice.
Bake the Chicken: Place the chicken thighs skin-side up into the skillet with the pan sauce. Transfer the skillet to the preheated oven and bake for 30 minutes, or until the thickest part of the chicken reaches an internal temperature of 165 degrees Fahrenheit.
Rest the Chicken: Remove the skillet from the oven and transfer the chicken thighs to a plate. Let them rest for 6 to 8 minutes to allow juices to redistribute.
Make the Gravy (Optional): Pour the pan sauce and drippings into a large measuring cup. Allow the fat to rise to the top and spoon off most of it to reduce greasiness. Add chicken broth if needed to make 2 cups of liquid. Melt 3 tablespoons of butter in the same skillet over medium heat. Whisk in 3 tablespoons of flour and cook for about 2 minutes until golden brown. Gradually add the pan sauce mixture in small splashes, stirring continuously to avoid lumps. Bring to a boil, then reduce heat and simmer until the gravy thickens to the desired consistency. Serve the gravy warm alongside the chicken and mashed potatoes.

Notes

For the best results, use bone-in, skin-on chicken thighs for juiciness and flavor; boneless or skinless can be used but may be less moist.
If you don’t have an oven-safe skillet, transfer the chicken and sauce to a baking dish before roasting.
Suggested wines for deglazing include Pinot Grigio, Chardonnay, or Sauvignon Blanc; chicken broth may be substituted if preferred.
Use kitchen shears to trim excess fat or skin from the chicken if desired, keeping skin on the top and sides for the best texture.
After resting, the internal temperature of the chicken should be at least 165 degrees Fahrenheit, but 175 to 180 degrees is ideal for tender dark meat.
Gravy Master brand can be used to deepen sauce color if desired.
Store leftovers in an airtight container refrigerated for up to 3 days or freeze for up to 3 months. Leftovers reheat well and work nicely in soups and chicken pot pies.

Nutrition

Serving Size: 1 chicken thigh with pan sauce
Calories: 320 kcal
Sugar: 1 g
Sodium: 450 mg
Fat: 22 g
Saturated Fat: 7 g
Unsaturated Fat: 13 g
Trans Fat: 0 g
Carbohydrates: 3 g
Fiber: 0.5 g
Protein: 26 g
Cholesterol: 110 mg