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Bone-in chicken thighs, pan-seared to perfection and served with a great garlic and wine sauce.
Pan-Seared Bone-In Chicken Thighs
As passionate food lovers, we adore a good chicken dish, but the Pan-Seared Bone-in Chicken holds a special place in our hearts. It has rightly earned its title as our most cherished chicken recipe, now and for eternity. Indeed, it’s a culinary blessing worthy of an ‘Amen.’ 🙏
This magnificent dish represents an exquisite blend of juicy, bone-in chicken thighs and a rich, fragrant garlic sauce, perfectly seared on the stovetop to create a dang delicious dinner. If you’ve been searching for the ideal stovetop chicken recipe, search no more – this is the one for you!
Why do we hold such a confident promise for this recipe? Just take a glance at the glowing reviews in the comments section below. They provide a testament to the deliciousness of this recipe, filled with satisfied home cooks who’ve experienced the wonderful flavors this bone-in chicken recipe has to offer. 😉 OR, serve them this Garlic Yogurt Baked Chicken, which is also ah.may.zing!
I also served some of those Spinach and Artichoke Dip Pizza, aaaaand Lemon Cheesecake Crescent Rolls. We LOVED all of it!
How To Cook Bone-in Chicken Thighs
- Heat up the vegetable oil and melt the butter in a deep, large skillet.
- Meanwhile, season the chicken thighs with salt and pepper and them to the skillet; cook for about 4 to 5 minutes per side, and remove from the pan.
- Add the garlic to the pan and cook for 3 minutes, frequently stirring, trying not to burn the garlic.
- Pour in the wine and scrape up all the browned bits from the bottom of the pan.
- Add in the rosemary and parsley, then return the chicken to the skillet.
- Cover and cook over medium-low heat for 20 minutes, or until the chicken is cooked through.
- Remove from heat, spoon the garlic sauce over the chicken, and serve.
Tips and Tricks for Garlic Sauce Chicken Thighs
- Feel free to use more garlic if you want, but not less than what I’ve recommended. 🙃
- Also, bring out the best white wine that you got because this chicken is all about the garlic and the wine. They go hand in hand. It’s like garlic-infused-wine-chicken-something. It’s delicious.
- Use a deep skillet large enough to fit 4 chicken thighs without crowding the pan.
- You always want to start cooking the skin first, then flip over and brown the other side.
- Please do not move the chicken around while it’s cooking; flip it when there isn’t much resistance. If you feel like the chicken is stuck to the pan, don’t force it. Give it a minute or two, and then flip it over.
So, if you’re ready to try out a dish that’s got an army of food lovers behind it, why not give this Pan-Seared Garlic Sauce Bone-in Chicken recipe a whirl? With every bite, you’ll understand why it has taken a permanent place at the top of our favorite chicken recipes list. Happy cooking!
ENJOY!
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Garlic Sauce Chicken Thighs
Ingredients
- 3 tablespoons vegetable oil
- 1 tablespoon butter
- 2 pounds bone-in skin-on chicken thighs
- salt and fresh ground black pepper,, to taste
- 1 whole bulb garlic,, peeled, cloves separated
- 1 cup dry white wine,, use a wine that you like
- 3 tablespoons chopped fresh parsley
- 1 sprig fresh rosemary
Instructions
- Heat oil and butter in a large skillet.
- Season the chicken thighs with salt and pepper and transfer them to the skillet.
- Cooking over medium heat, brown the chicken on both sides; about 4 to 5 minutes per side.
- Remove chicken from the skillet and set aside.
- Add garlic cloves to the skillet and cook, frequently stirring, until golden, about 2 to 3 minutes. Do not burn the garlic.
- Carefully add wine to the skillet.
- Stir in the parsley and add a sprig of rosemary; continue to stir and scrape all the browned bits from the bottom of the skillet.
- Add the chicken back to the skillet.
- Cover and cook over medium-low heat for 20 minutes, turning the chicken over halfway through cooking. Add a couple of tablespoons of wine – you can also use chicken broth – if it looks too dry when you turn over the chicken.
- Remove from heat; transfer the chicken to a serving dish, and spoon the garlic sauce over the chicken.
- Serve.
Notes
- Feel free to add extra garlic, but not less than suggested. This dish hinges on garlic and good white wine, a match made in culinary heaven.
- Use a skillet that comfortably holds four chicken thighs. Start by cooking the skin-side first, then flip to brown the other side. Avoid moving the chicken while cooking; flip it only when it releases easily from the pan. If it sticks, wait a minute or two, then try flipping again.
- Serve this chicken with a side of vegetables and/or pasta.
- Store leftovers in an airtight container and keep them refrigerated for up to 3 days.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Delicious!
The flavors in this recipe were delicious and it was super easy to make. I will definitely be making this again
I’m so glad to hear you enjoyed the recipe and found it easy to make! Thank YOU! 🙂