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Garlic Sauce Chicken Thighs

by Katerina

4.66 from 26 votes

Sep 03, 2017, Updated May 22, 2023

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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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4.66 from 26 votes

Garlic Sauce Chicken Thighs

by Katerina | Diethood

Pan-seared chicken thighs prepared with an incredible wine and garlic sauce.

Prep Time: 15 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour

Servings: 4

Ingredients 

1x2x3x

• ▢ 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

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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

Serving: 0.5pounds | Calories: 588kcal | Carbohydrates: 2g | Protein: 31g | Fat: 45g | Saturated Fat: 12g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 16g | Trans Fat: 0.3g | Cholesterol: 196mg | Sodium: 176mg | Potassium: 456mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 491IU | Vitamin C: 4mg | Calcium: 26mg | Iron: 2mg

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.

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