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!
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!
Garlic Sauce Chicken Thighs
- 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
- 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.
- 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.
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.