This One-Pan Skillet Chicken Thighs Recipe whips up in under 30 minutes! Juicy chicken thighs roasted in white wine, garlic, and fresh herbs to bring you that delicious, finger licking flavor. This dish is ideal for an easy weeknight dinner, date night, or even meal prep!
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I live for an easy chicken recipe! It's quick, uber delicious, and best of all - the clean up is minimal. On top of that, the flavor - omg yum. The pan drippings along with the garlic, white wine, and herbs make a delicious sauce in the oven that coats the chicken like a warm hug.
All you need to make this recipe are pantry staples like fresh garlic, a few seasonings, red onion, and white wine (which can be substituted with chicken broth).
You can prep this recipe in advance and let the chicken thighs marinate in the fridge overnight or you can whip it up in a matter of minutes. When I say this is the easiest chicken thigh recipe you'll ever make, I mean it! Let's gather our ingredients and get cooking.
Let's Talk Ingredients!
(full instructions and list of ingredients in the recipe card at the bottom of this post)
- Bone-In Chicken Thighs: I love using chicken thighs for this White Wine Herb Roasted Chicken because they're so flavorful and tender. Can you use other cuts of the chicken? Of course! Do you what like, just make sure that you account for cooking times and make sure that the chicken is thoroughly cooked. If you use another cut of chicken, adjust cooking times as needed. Tip: You can use boneless thighs but keep in mind they'll cook a lot faster than bone-in thighs.
- Seasonings: You only need Italian seasoning, garlic powder, onion powder, kosher salt and black pepper. That's it! Simple, but so flavorful!
- Dry White Wine: Dry white wine and preferably a cheap dry white wine. You don't need anything fancy for this. If you don't drink alcohol, you can use chicken broth in the same quantity required in the recipe below!
- Butter: I use salted butter, but if you like unsalted butter or are watching your sodium intake, unsalted butter works just as well!
- Red Onion: When you bake them in the oven with the chicken on top and all of the seasonings, the red onion caramelizes and gives this recipe a touch of sweetness and acidity.
- Fresh Herbs: you'll need thyme and rosemary - they give the chicken such a delicious flavor.
- Olive Oil: any high smoke point oil will do - this includes olive oil, grapeseed oil, avocado oil etc.
Quick Tips
- Blot the chicken thighs dry with a paper towel to get the crispiest skin!
- Use a meat thermometer to check for doneness. This can be helpful if you're not sure if the chicken is done and can prevent overcooking too. The internal temperature for chicken thighs should be 165 degrees F when they're done.
- To prep this dish the night before, combine the chicken thighs and seasonings in an airtight container or ziploc bag. Store in the refrigerator for up to 24 hours prior to cook and cook as instructed in the recipe card.
How to make Skillet Chicken Thighs
- Preheat the oven to 425 degrees F.
- Clean chicken and pat dry with a paper towel. Drizzle the chicken with 2 tbsp of olive oil and season chicken with Italian seasoning, onion powder, garlic powder, kosher salt, and black pepper. Coat chicken on both sides, ensuring all of the chicken seasoned.
- Add remaining 1-2 tbsps of olive oil and 2 tbsps of butter into a cast iron skillet over medium-high heat. Allow the skillet to warm for about 3-5 minutes. Place chicken thighs skin side down onto a cast-iron skillet and sear until golden brown, about 3-4 minutes.
- Turn over and repeat. Once the chicken is seared on all sides, lower the heat to medium and add in the garlic cloves and fresh herbs and cook until fragrant, about 2-3 minutes.
- Remove from the heat and place sliced red onion and lemons on top and pour in the white wine. Roast in the oven for 15-20 minutes, until the chicken is thoroughly cooked.
Side Dishes for Baked Chicken
Just about any side dish will pair perfectly with these crispy chicken thighs. I'm talking mashed potatoes or mashed sweet potatoes, a side salad, grilled veggies - you name it.
Some of my favorites are Sweet Potato Fries, Grilled Asparagus, and of course, my favorite dinner rolls that I can prep ahead, pop in the oven, and have in just 15 minutes. My homemade garlic bread and honey butter cornbread are also amazing with this recipe, too!
Making Ahead and Storing Leftover Chicken Thighs
To make ahead: season the chicken thighs and place into an airtight container and refrigerator for up to 24 hours prior to cooking.
Store leftover chicken thighs by allowing them to cool to room temperature after cooking, then transfer to an airtight container or resealable plastic bag. Store them in the refrigerator for up to 3-4 days.
When reheating, you can gently warm the chicken thighs in the microwave, oven, or on the stovetop until heated through.
Recipe FAQs
To crisp chicken skin in a skillet, start by ensuring the skin is dry; pat it thoroughly with paper towels. Heat the skillet over medium-high heat and add a small amount of oil or butter. Place the chicken skin-side down in the hot skillet, pressing gently with a spatula to ensure even contact with the pan, and cook until golden brown and crispy, about 5-7 minutes per side.
Chicken thighs should generally be cooked in a hot pan. Starting with a hot pan allows for a nice sear on the chicken, which helps to lock in moisture and develop flavor. It also ensures that the chicken cooks evenly and prevents it from sticking to the surface.
Removing excess fat from chicken thighs is optional and depends on personal preference. I personally enjoy the flavor and moisture that the fat adds during cooking, however, if you'd like to avoid eating the fat, feel free to trim it off with a sharp knife or kitchen shears.
Without a thermometer, you can determine if chicken thighs are done by checking their color, texture, and juices. Cooked chicken thighs should have an opaque appearance throughout, with no traces of pink in the center. Additionally, insert a fork or knife into the thickest part of the thigh; if the juices run clear and the meat is tender and easily separates from the bone, it's likely done.
More Easy Chicken Recipes
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Let's stay connected on social media and continue to cook together! Also, if you decide to make this recipe, please leave a star rating on the recipe card and leave a comment below! Tag @BritneyBreaksBread on Instagram and hashtag #britneybreaksbread so I can see your creations! I hope that you love this recipe as much as we do!
Skillet Chicken Thighs
Equipment
- 12-inch cast iron skillet
Ingredients
- 5 bone-in chicken thighs
- 4 tbsps olive oil
- 2 tbsps butter
- 2 tbsps Italian seasoning
- 2 tsp onion powder
- 2 tsp garlic powder
- 3 cloves garlic (diced)
- 1 tsp fresh rosemary (diced)
- 2 tsp fresh thyme (stems removed)
- Salt and pepper, to taste
- 1 cup dry white wine (or chicken broth)
- ½ red onion (sliced)
- 1 lemon (sliced thinly)
Directions
- Preheat oven to 425 degrees F.
- Clean chicken and pat dry with a paper towel. Drizzle the chicken with 2 tbsp of olive oil and season chicken with Italian seasoning, onion powder, garlic powder, kosher salt, and black pepper. Coat chicken on both sides, ensuring all of the chicken seasoned.
- Add remaining 1-2 tbsps of olive oil and 2 tbsps of butter into a cast iron skillet over medium-high heat. Allow the skillet to warm for about 3-5 minutes. Place chicken thighs skin side down onto a cast-iron skillet and sear until golden brown, about 3-4 minutes.
- Turn over and repeat. Once the chicken is seared on all sides, lower the heat to medium and add in the garlic cloves and fresh herbs and cook until fragrant, about 2-3 minutes.
- Remove from the heat and place sliced red onion and lemons on top and pour in the white wine. Roast in the oven for 15-20 minutes, until the chicken is thoroughly cooked.
Notes
Quick Tips
- Blot the chicken thighs dry with a paper towel to get the crispiest skin!
- Use a meat thermometer to check for doneness. This can be helpful if you're not sure if the chicken is done and can prevent overcooking too. The internal temperature for chicken thighs should be 165 degrees F when they're done.
- To prep this dish the night before, combine the chicken thighs and seasonings in an airtight container or ziploc bag. Store in the refrigerator for up to 24 hours prior to cook and cook as instructed in the recipe card.
- If you do not drink alcohol, you can substitute the white wine for chicken broth.
I tried this recipe tonight after eyeing it for a while and it did NOT disappoint. It's amazing how much flavor was packed into the chicken with minimal prep and cook time. This is a recipe I'll for sure share with friends when they need a last minute quick dinner idea. This is going in the rotation, my family loved it!
Thanks so much Carita! This is music to my ears, I'm SO happy that you enjoyed this recipe!!