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Baked Chicken Thighs with Garlic Herb Pan Sauce Recipe

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  • Author: admin
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 8 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: American
  • Diet: Halal

Description

This Baked Chicken Thighs recipe features crispy, golden skin and a flavorful pan sauce made from white wine, garlic, and fresh herbs. Seared on the stovetop for a perfect crust and finished in the oven, the chicken is juicy and tender. The optional pan sauce can be reduced and thickened into a rich gravy to serve alongside mashed potatoes or vegetables, making it a comforting and elegant main dish perfect for weeknight dinners or entertaining guests.

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
  • 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

Gravy (Optional)

  • 3-4 tablespoons butter
  • 3-4 tablespoons flour

Instructions

  1. Season the Chicken: Pat the chicken thighs completely dry with paper towels. Season generously with salt and pepper on both the skin side and underneath the skin for maximum flavor.
  2. Prepare Seasoning Mixture: In a small bowl, combine melted butter, olive oil, paprika, onion powder, rosemary, oregano, and thyme. Use a pastry brush to evenly coat the chicken thighs with this mixture.
  3. Preheat Oven: Set your oven to 375° F (190° C) to get it ready for baking.
  4. Sear the Chicken: Heat a wide skillet, preferably cast iron, over medium-high heat. Place chicken thighs skin-side-down in batches to avoid overcrowding. Sear for about 4 minutes until the skin is golden brown and crispy. Turn and sear the other sides for an additional 2 minutes in total. Remove chicken to a plate and repeat with remaining thighs.
  5. Make the Pan Sauce: Turn off the heat but keep the skillet on the stove. Remove excess oil or drippings, leaving about 1 tablespoon. Add white wine to the skillet and set heat back to medium. Scrape up browned bits from the skillet with a silicone spatula to infuse flavor into the sauce. Add chicken broth, smashed garlic cloves, bouillon cube if using, and fresh thyme sprigs. Bring to a gentle boil and let the sauce reduce for 5 minutes. Remove from heat and let it cool slightly for 1-2 minutes.
  6. Add Lemon Juice and Arrange Chicken: Stir lemon juice into the pan sauce. Return the chicken thighs to the skillet, skin side up, spooning some sauce around them.
  7. Bake the Chicken: Transfer the skillet to the preheated oven. Bake uncovered for 30 minutes until the chicken is cooked through and juices run clear. Remove from oven and transfer chicken to a plate. Let rest for 6-8 minutes before serving.
  8. Make the Gravy (Optional): Pour pan sauce and drippings into a large measuring cup with a spout. Allow fat to rise to the top then carefully spoon out most of it to avoid greasy gravy. If you don’t have at least 2 cups of liquid, top off with additional chicken broth to reach 2 cups.
  9. Prepare Roux: In the same skillet, melt 3 tablespoons (for 2 cups liquid) or 4 ½ tablespoons (for 3 cups liquid) of butter over medium heat. Stir in an equal amount of flour and continuously mix with a silicone spatula for about 2 minutes until the roux turns golden brown.
  10. Finish Gravy: Slowly add the drippings to the roux in small splashes, stirring constantly to combine and prevent lumps. Lower heat if the mixture sizzles too fiercely. Once fully incorporated, bring gravy to a boil, then reduce heat to a simmer and cook until the desired thickness is achieved. Serve warm alongside the chicken.

Notes

  • Using a cast iron skillet is preferred because it holds heat well and is oven-safe, making it ideal for searing and baking the chicken in one pan.
  • If your skillet is not oven-safe, transfer the chicken and sauce to an oven-safe baking dish before baking.
  • The chicken bouillon cube is optional but adds extra depth and richness to the pan sauce.
  • Dry white wine is recommended for a bright acidity—use any decent drinking white like Sauvignon Blanc or Pinot Grigio.
  • Letting the chicken rest after baking allows juices to redistribute, keeping the meat tender and moist.
  • The gravy step is optional but recommended for a luxurious sauce to serve with the chicken and sides like mashed potatoes.

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Find it online: https://fastflavorkitchen.com/baked-chicken-thighs-with-garlic-herb-pan-sauce-recipe/