Can I use boneless, skinless chicken thighs for this recipe?

Yes! You can use boneless, skinless chicken thighs if needed, but keep in mind that the skin helps lock in moisture and crisps up beautifully, so the texture and juiciness might be slightly different. If using boneless or skinless, adjust cooking time as they typically cook faster.

What type of wine should I use for the pan sauce?

Pinot Grigio, Chardonnay, or Sauvignon Blanc are excellent choices because they’re dry and crisp, which complements the chicken without overpowering it. However, you can substitute with extra chicken broth if you prefer not to use wine.

How do I know when the chicken thighs are fully cooked?

The safe internal temperature for cooked chicken thighs is 165°F. I like to aim for around 175-180°F for dark meat because this helps the collagen break down, making the meat extra tender and juicy. Use a meat thermometer for best results, inserting it into the thickest part without touching the bone.

Can I make the gravy a day ahead?

Absolutely! You can prepare the gravy ahead and keep it refrigerated. When ready to serve, gently reheat it over low heat, adding a splash of broth or water if it has thickened too much. This saves time and still tastes fresh.

Baked Chicken Thighs with Pan Sauce | Juicy & Crispy Delight

Description

This Baked Chicken Thighs recipe features juicy, flavorful bone-in, skin-on chicken thighs seared to golden perfection and baked in a savory pan sauce made with white wine, garlic, fresh herbs, and chicken broth. The optional rich roux-based gravy made from the pan drippings elevates this comforting dish, perfect served alongside mashed potatoes or your favorite sides. Easy to prepare and packed with taste, this recipe yields tender, crispy-skinned chicken that's ideal for a family dinner or meal prep.

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 (Pinot grigio, Chardonnay, or Sauvignon blanc recommended)
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

Roux for Gravy (Optional)

3 to 4 tablespoons butter
3 to 4 tablespoons flour

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Instructions

Season the Chicken: Preheat the oven to 375 degrees Fahrenheit. Pat the chicken thighs completely dry and generously season them with salt and pepper, including underneath and on top of the skin. In a small bowl, combine melted butter, olive oil, paprika, onion powder, rosemary, oregano, and thyme. Use a pastry brush to spread this mixture evenly over the surface of the chicken.
Sear the Chicken: Heat a wide, preferably cast iron, skillet over medium-high heat. In batches, place the chicken skin-side down and sear for about 4 minutes until the skin turns golden brown and crispy. Rotate the chicken and sear the other sides for about 2 additional minutes total. Transfer the seared chicken to a plate and repeat with remaining pieces.
Make the Pan Sauce: Turn off the heat but keep about 1 tablespoon of oil and drippings in the skillet, removing any excess. Set heat to medium and pour in the white wine to deglaze the pan, scraping up browned bits with a silicone spatula. Add chicken broth, optional bouillon cube, smashed garlic cloves, and fresh thyme sprigs. Bring to a gentle boil and allow to reduce for 5 minutes. Remove from heat and let it cool for 1 to 2 minutes. Stir in lemon juice, then arrange chicken skin-side up in the skillet or transfer to an oven-safe baking dish if your skillet is not oven-safe.
Bake: Place the skillet or baking dish in the preheated oven and bake for 30 minutes. After baking, transfer the chicken to a plate and let it rest for 6 to 8 minutes.
Make the Gravy (Optional): Pour the pan drippings into a large measuring cup with a spout. Let the fat rise to the top and spoon off most of it to avoid greasy gravy. Add chicken broth if needed to make 2 cups of liquid. Melt 3 to 4 tablespoons butter in the skillet over medium heat. Add equal parts flour and stir continuously with a silicone spatula for about 2 minutes until golden brown. Gradually add the drippings in small splashes while stirring constantly. Bring the mixture to a boil, then reduce to a simmer and cook until desired gravy thickness is reached. Serve the gravy alongside the chicken and mashed potatoes.

Notes

Use kitchen shears to trim excess fat or skin from the chicken, but keep the skin on top and sides for best texture.
If you don’t have white wine, chicken broth can be used to deglaze the skillet instead.
Bone-in, skin-on chicken thighs produce the juiciest, most flavorful results. Boneless or skinless thighs can be used but will be less moist.
Add a few drops of Gravy Master to the gravy for deeper color and flavor if desired.
Ensure the internal temperature of the thickest part of the chicken reaches 165 degrees Fahrenheit after resting; 175 to 180 degrees Fahrenheit is ideal for more tender dark meat.
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Leftover chicken and gravy freeze and reheat well.
Leftover chicken thighs are excellent for homemade soups and leftover gravy works well in dishes like Chicken Pot Pie.

Nutrition

Serving Size: 1 chicken thigh with pan sauce
Calories: 320 kcal
Sugar: 0.8 g
Sodium: 350 mg
Fat: 22 g
Saturated Fat: 7 g
Unsaturated Fat: 13 g
Trans Fat: 0 g
Carbohydrates: 4 g
Fiber: 0.5 g
Protein: 26 g
Cholesterol: 120 mg