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Crispy Pan-Seared Chicken Thighs Recipe Easy Homemade White Wine Sauce

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This recipe features crispy pan-seared chicken thighs with a silky, tangy white wine sauce. It’s quick, easy, and perfect for casual dinners or impressing guests.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs (about 1.5 pounds / 700 grams)
  • Salt and pepper, to season
  • 2 tablespoons olive oil (extra virgin preferred)
  • 2 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 1 small shallot, finely chopped
  • ¾ cup dry white wine (180 ml) – Sauvignon Blanc or Pinot Grigio recommended
  • ½ cup chicken broth (120 ml), homemade or low-sodium store-bought
  • 2 sprigs fresh thyme (optional)
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Pat the chicken thighs dry thoroughly with paper towels, especially the skin (about 3 minutes).
  2. Season the chicken generously with salt and pepper, including under the skin if possible. Set aside.
  3. Heat a heavy-bottomed skillet over medium-high heat and add olive oil. Warm for about 2 minutes until shimmering but not smoking.
  4. Place chicken thighs skin-side down carefully in the hot pan. Press down slightly with tongs to prevent curling. Cook undisturbed for 7-8 minutes until skin is golden brown and crispy.
  5. Flip the thighs over and reduce heat to medium. Cook for another 8-10 minutes, optionally covering loosely with foil, until internal temperature reaches 165°F (74°C).
  6. Remove chicken from pan and tent with foil to keep warm for about 5 minutes.
  7. In the same skillet, reduce heat to medium-low. Add butter and melt.
  8. Add minced garlic and shallots, sauté for 1-2 minutes until fragrant but not browned.
  9. Pour in the white wine, scraping up browned bits from the pan. Simmer for 3-4 minutes until reduced by about half.
  10. Stir in chicken broth and thyme sprigs. Simmer gently for 3-5 minutes to concentrate flavors. Remove thyme before serving.
  11. Stir in fresh lemon juice and season sauce to taste with salt and pepper.
  12. Spoon the white wine sauce over the chicken thighs and garnish with chopped parsley. Serve immediately.

Notes

Pat chicken dry thoroughly to ensure crispy skin. Do not overcrowd the pan to avoid steaming. Use moderate heat when making the sauce to prevent burning garlic and shallots. If sauce is too thin, simmer longer; if too thick, add broth. For dairy-free, substitute butter with olive oil. For alcohol-free, replace wine with chicken broth plus white grape juice or apple cider vinegar.

Nutrition

Keywords: crispy chicken thighs, pan-seared chicken, white wine sauce, easy chicken recipe, weeknight dinner, comfort food

Find it online: https://lyrafeast.com/crispy-pan-seared-chicken-thighs-recipe-easy-homemade-white-wine-sauce/