I absolutely love sharing this Skillet Chicken Thighs with White Wine, Lemon, and Herbs Recipe because it s the perfect blend of crispy skin and juicy, flavorful meat every time. When I first tried this recipe, I was amazed at how the white wine and lemon brightened up the dish, giving it a fresh, tangy zing that complements the savory herbs perfectly. This one-pan wonder is just fantastic for weeknight dinners when you want something delicious but not complicated.
You ll find that using bone-in chicken thighs locks in so much flavor and moisture, making each bite tender and satisfying. Plus, the white wine and herbs create a beautiful sauce right in the skillet, so clean-up is a breeze. Whether you re cooking for family or impressing guests, this Skillet Chicken Thighs with White Wine, Lemon, and Herbs Recipe is a guaranteed crowd-pleaser you ll want to keep coming back to.
Why You’ll Love This Recipe
- Crispy Skin Perfection: The key is drying the chicken well and searing it in a hot skillet for that irresistible golden crunch.
- Flavorful White Wine Sauce: The white wine, lemon, and herbs simmer together creating a light, vibrant sauce that complements the chicken beautifully.
- One Skillet Magic: You cook everything in one pan, saving time on both cooking and cleanup.
- Versatile and Easy: This recipe is forgiving and easy to adapt based on what you have on hand or your flavor preferences.
Ingredients You’ll Need
These ingredients come together like a dream, balancing savory herbs with bright lemon and wine. I recommend fresh herbs whenever possible-they really elevate the flavor to the next level.
- Bone-in chicken thighs: I like the bone-in for more juicy, flavorful meat and extra crispy skin.
- Olive oil: Helps with searing and adds rich depth to the dish.
- Butter: Gives the sauce a silky finish and enhances browning.
- Italian seasoning: A simple blend that packs classic herb flavor without extra chopping.
- Onion powder: Adds subtle sweetness and complexity.
- Garlic powder: Boosts savory aroma and ties all the flavors together.
- Fresh garlic: I dice mine finely for a fragrant, rustic punch.
- Fresh rosemary: Adds an earthy pine note, especially lovely in chicken dishes.
- Fresh thyme: Its herbal brightness really tells the story here.
- Salt and pepper: Don t be shy with seasoning-it s the foundation of flavor.
- Dry white wine (or chicken broth): The secret to that tangy, luscious pan sauce.
- Red onion: I slice it thin; it softens and sweetens in the oven perfectly.
- Lemon: Thin slices added on top infuse the dish with fresh citrusy brightness.
Variations
I love switching things up with this skillet chicken every now and then. Feel free to make it your own-I ve played around with different herbs and swapped ingredients to suit my mood or pantry.
- Lemon zest and extra thyme: Adding lemon zest along with the slices gives an even more intense citrus punch, which my family really enjoys.
- White wine substitute: If you don t drink alcohol, chicken broth works beautifully-just add a splash of lemon juice to keep that brightness.
- Spicy twist: A pinch of crushed red pepper flakes mixed into the seasoning gives a nice warm heat without overpowering the other flavors.
- Herb options: Fresh tarragon or oregano are great herbs to try if you’re looking for something a little different.
How to Make Skillet Chicken Thighs with White Wine, Lemon, and Herbs Recipe
Step 1: Prep and Season Your Chicken
Start by patting your chicken thighs dry with paper towels-this step is a game-changer for getting that crispy skin. Drizzle 2 tablespoons of olive oil over them and sprinkle on the Italian seasoning, onion powder, garlic powder, salt, and pepper. Make sure to rub the seasonings evenly on both sides; I like to do this over a bowl or plate to catch any stray spices for a quick re-seasoning if needed.
Step 2: Sear the Chicken Skin-Side Down
Heat your cast iron skillet over medium-high and add the remaining olive oil and butter. Once the butter is melted and the oil shimmers (usually 3 to 5 minutes), place the chicken thighs skin-side down. Resist the urge to move them around right away-let them get a beautiful golden crust, about 3 to 4 minutes, before flipping.
Step 3: Flip and Add Aromatics
After searing the first side, flip the chicken over and sear the other side for another 3 to 4 minutes. Then lower the heat to medium and add the diced garlic, fresh rosemary, and thyme around the chicken. Stir them gently in the pan to release their flavors, cooking until fragrant-usually 2 to 3 minutes. This step fills your kitchen with the most amazing herbal aroma.
Step 4: Add Onions, Lemon, and Wine, Then Roast
Remove the skillet from the heat briefly, then arrange the sliced red onions and lemon slices directly on top of the chicken. Pour in the dry white wine carefully, making sure not to rinse off those lovely seasonings. Transfer the skillet to your preheated oven (425°F) and roast for 15 to 20 minutes, or until the chicken reaches an internal temperature of 165°F. I like to use a meat thermometer here-it s super helpful to avoid overcooking.
Pro Tips for Making Skillet Chicken Thighs with White Wine, Lemon, and Herbs Recipe
- Dry Chicken for Crispiness: Always pat your chicken dry before seasoning. I discovered this trick after getting soggy skin multiple times-it makes all the difference.
- Use a Cast Iron Skillet: This type of pan holds heat well to help get your chicken skin golden and crispy without sticking.
- Don t Rush the Sear: Let the chicken sit undisturbed in the pan for 3 to 4 minutes per side before flipping-to avoid tearing the skin and ensure even browning.
- Check Doneness with a Thermometer: I avoid overcooking by checking for 165°F internal temperature; juicy chicken every time.
How to Serve Skillet Chicken Thighs with White Wine, Lemon, and Herbs Recipe
Garnishes
I usually garnish this dish with a few extra fresh thyme sprigs and a handful of chopped parsley. The fresh green adds a pop of color and a subtle bright note that complements the lemon and herbs in the sauce perfectly. Sometimes, I squeeze a little fresh lemon juice over top just before serving for an extra zing.
Side Dishes
One of my favorite ways to serve this skillet chicken is with creamy mashed potatoes or buttered egg noodles that soak up all the delicious pan sauce. Roasted asparagus or green beans add a nice fresh crunch and color contrast. Or you could keep it simple and toss together a crisp mixed green salad with a lemon vinaigrette to echo those bright flavors.
Creative Ways to Present
For a dinner party, I love plating the chicken thighs on a large platter with the roasted lemon slices and herbs artistically scattered on top. Adding edible flowers or extra lemon wedges on the side gives a lovely restaurant vibe. Alternatively, serve family-style in the skillet itself for a cozy, rustic look that guests can help themselves from-that always sparks conversation around the table.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge for up to 3 days. The chicken stays flavorful and juicy, and the pan sauce thickens into a lovely glaze. Just make sure to refrigerate the chicken promptly after serving.
Freezing
I ve frozen this dish successfully by placing cooled chicken thighs and sauce in freezer-safe containers or bags. It s best to freeze without the lemon slices, as they can turn bitter after thawing. When you re ready, thaw overnight in the fridge for best texture.
Reheating
To reheat leftovers, I gently warm them in a skillet over low heat so the skin doesn t get rubbery, adding a splash of water or chicken broth to loosen up the sauce if needed. You can also reheat in the oven at 325°F, covered with foil, till warmed through.
FAQs
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Can I use boneless chicken thighs for this recipe?
Absolutely! While bone-in thighs give the most flavor and keep the chicken juicy, boneless thighs will work fine too. Just reduce the roasting time slightly since boneless meat cooks faster-keep an eye on the internal temperature to avoid drying them out.
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What if I don t have fresh herbs?
You can definitely use dried herbs instead. Use about one-third the amount of fresh herbs listed since dried herbs are more concentrated. Adding them earlier while sautéing garlic will help release their flavors effectively.
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Can I make this recipe without white wine?
Yes! If you prefer not to use alcohol, substituting chicken broth with a squeeze of lemon juice gives a nicely balanced sauce with that acidic brightness. Just keep the cooking time the same to reduce the liquid and concentrate flavors.
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How do I get the chicken skin extra crispy?
Patting the chicken dry thoroughly before seasoning and preheating your skillet well are key. Also, resist flipping too often-allow the skin to develop a golden crust by leaving it undisturbed for several minutes on one side before flipping.
Final Thoughts
This Skillet Chicken Thighs with White Wine, Lemon, and Herbs Recipe truly feels like a warm hug at the dinner table. It s one of those dishes I keep coming back to because it s incredibly satisfying without requiring hours in the kitchen. I hope you give it a try and enjoy how the tender, herb-infused chicken mingles with that fresh, bright sauce-trust me, your family will be asking for seconds in no time!
Print
Skillet Chicken Thighs with White Wine, Lemon, and Herbs Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 5 servings
- Category: Main Course
- Method: Roasting
- Cuisine: American
Description
This Skillet Chicken Thighs recipe combines a perfect sear and oven roasting to deliver tender, juicy chicken with a crispy skin infused with aromatic herbs, garlic, and a bright hint of lemon. Enhanced by a white wine sauce, it makes an elegant yet simple meal.
Ingredients
Chicken and Seasoning
- 5 bone-in chicken thighs
- 2 tbsp olive oil (for coating chicken)
- 2 tbsp Italian seasoning
- 2 tsp onion powder
- 2 tsp garlic powder
- Salt and pepper, to taste
Cooking and Aromatics
- 2-3 tbsp olive oil (for skillet)
- 2 tbsp butter
- 3 cloves garlic, diced
- 1 tsp fresh rosemary, diced
- 2 tsp fresh thyme leaves (stems removed)
- 1/2 red onion, sliced
- 1 lemon, thinly sliced
- 1 cup dry white wine (or chicken broth as a substitute)
Instructions
- Preheat Oven: Set your oven to 425 degrees F to prepare for roasting the chicken after searing.
- Prepare Chicken: Clean and pat dry the chicken thighs thoroughly with paper towels. Drizzle with 2 tablespoons of olive oil and season each piece evenly on both sides with Italian seasoning, onion powder, garlic powder, salt, and pepper.
- Heat Skillet: Add remaining olive oil and butter to a cast iron skillet and warm over medium-high heat for 3 to 5 minutes until hot and shimmering.
- Sear Chicken: Place chicken thighs skin-side down into the skillet. Sear until the skin turns golden brown, about 3 to 4 minutes. Flip and repeat on the other side to sear all sides.
- Add Aromatics: Reduce heat to medium, add diced garlic, fresh rosemary, and thyme to the skillet. Cook for 2 to 3 minutes until fragrant, stirring gently around the chicken.
- Prepare for Roasting: Remove skillet from stovetop. Arrange sliced red onions and lemons evenly on top of the chicken. Pour in the white wine or chicken broth for added flavor and moisture.
- Roast Chicken: Place the skillet in the preheated oven and roast for 15 to 20 minutes until the chicken is cooked through and reaches an internal temperature of 165 degrees F.
Notes
- Blot the chicken dry before seasoning for the crispiest skin.
- Use a meat thermometer to ensure chicken thighs reach 165°F internally for safety and perfect doneness.
- For prep ahead, marinate chicken and seasonings together in an airtight container in the fridge for up to 24 hours.
- If avoiding alcohol, substitute white wine with chicken broth without compromising flavor.
Nutrition
- Serving Size: 1 chicken thigh with sauce
- Calories: 320
- Sugar: 1g
- Sodium: 132mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 13g
- Trans Fat: 0.2g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 109mg
