Description
Crispy skin chicken thighs with a rich, herbed butter sauce made using white wine substituted with chicken broth. A one-pan French-Mediterranean favorite that’s crispy, juicy, and aromatic for effortless elegance.
Ingredients
4 bone-in, skin-on chicken thighs
1 cup chicken broth (non-alcoholic)
2 tbsp fresh thyme leaves
2 cloves garlic, minced
2 tbsp unsalted butter
1 lemon, zested
1 tsp salt
1/2 tsp black pepper
Instructions
Preheat oven to 400°F (200°C)
Season chicken thighs with salt and pepper
Heat skillet over medium-high heat, add thighs skin-side down, and sear 5 minutes
Flip and sear other side 3 minutes
Deglaze pan with chicken broth and garlic; stir to loosen browned bits
Stir in thyme and lemon zest, bring to simmer
Return chicken to pan, add butter, and cook 2-3 minutes
Transfer pan to oven, bake 15-20 minutes until thighs are vibrant and sauce thickens
Rest 5 minutes before serving
Notes
Use high-heat-resistant skillet like cast iron for best results
Substitute thyme with rosemary or parsley if needed
Add zucchini, cherry tomatoes, or green beans in the last 10 minutes of baking for a heartier version
Store leftovers in airtight container (excluding skin) up to 3 days
Nutrition
- Serving Size: 1 chicken thigh with 1/4 cup sauce
- Calories: 250
- Sugar: 1g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 150mg