Skillet Chicken Thighs

Close-up of chicken thighs in a skillet with rich sauce and herbs.

Skillet Chicken Thighs

Crispy skillet chicken thighs with golden skin, juicy meat, and a simple pan sauce made right in the same pan. This easy one-pan chicken dinner is finished in the oven with onions, garlic, and thyme for big flavor without extra work.

Course Dinner, Main Course

Cuisine American

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 123kcal

Author Kylee Ayotte

Equipment

Cast iron skillet or oven-safe skillet
Digital Thermometer

Ingredients

2 pounds 4 - 6 bone-in, skin-on chicken thighs
2 teaspoons kosher salt
1 teaspoon garlic powder
1 teaspoon smoked paprika regular paprika is fine
½ teaspoon onion powder
½ teaspoon pepper
2 tablespoons olive oil
1 tablespoon butter
1 small yellow onion sliced into ¼-inch thick slices
8 cloves garlic smashed
¼ cup dry white wine
1 cup chicken stock
2 sprigs fresh thyme
parsley, freshly chopped for garnish (optional)

Instructions

Get prepped: Heat the oven to 425°F. Trim any excess fat or loose skin from 2 pounds 4 - 6 bone-in, skin-on chicken thighs and pat dry with paper towels.
Season: In a small bowl, mix together 2 teaspoons kosher salt, 1 teaspoon garlic powder, 1 teaspoon smoked paprika,½ teaspoon onion powder, and ½ teaspoon pepper. Sprinkle about two-thirds of the seasoning over the underside of the chicken thighs and rub it in. Flip the thighs skin-side up and evenly sprinkle with the remaining seasoning.
Sear the chicken: Heat a large cast iron or oven-safe skillet over medium-high heat. Add 2 tablespoons olive oil and 1 tablespoon butter. Once hot, add the chicken thighs skin-side down and sear until the skin is deeply golden and crisp, about 6 to 8 minutes. Work in batches if needed so the pan is not crowded. Transfer the chicken to a plate.
Cook the onion and garlic: Carefully pour off all but 1 tablespoon of fat from the skillet. Add 1 small yellow onion(sliced) and smashed 8 cloves garlic and cook for 3 to 4 minutes, stirring occasionally, until softened.
Deglaze and build the sauce: Pour in ¼ cup dry white wine (or chicken stock if not using wine) and scrape up all the browned bits stuck to the bottom of the pan. Let it simmer until most of the liquid has cooked off, then add the 1 cup chicken stock and 2 sprigs fresh thyme and stir to combine.
Finish in the oven: Return the chicken thighs to the skillet, skin-side up. Transfer the skillet to the oven and cook for 25 to 30 minutes, or until the thickest part of the chicken reaches 165°F.
Rest and serve: Remove the skillet from the oven and let the chicken rest for 5 to 10 minutes. Spoon the pan juices and onions over the chicken and finish with parsley, freshly chopped if desired.

Notes

Pat the chicken dry so the skin crisps properly.
Let the chicken sear undisturbed for best browning.
Use an instant-read thermometer to check doneness.
Rest the chicken before serving to keep it juicy.

While the chicken finishes in the oven, this is a great time to throw together a batch of buttermilk biscuits to soak up the pan sauce.

You can slide a tray of baked sweet potato wedges into the oven at the same time if you want an easy side without juggling another pan.

Nutrition