Pan-Roasted Chicken Thighs with Garlic and Thyme Pan Sauce

By AislePrompt Editorial · Published 2026-06-30 · Updated 2026-06-30

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy chicken thighs pan-roasted to golden perfection, served with a fragrant pan sauce of garlic, fresh thyme, and white wine. This French-inspired chicken recipe, ready in about 40 minutes, pairs bone-in, skin-on chicken thighs, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 30 min Serves 6 French cuisine 480 cal/serving

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Ingredients

6 pieces (about 3 pounds) bone-in, skin-on chicken thighs
1 1/2 teaspoons salt
1 teaspoon black pepper
2 tablespoons olive oil
2 tablespoons unsalted butter
5, smashed garlic cloves
4 sprigs fresh thyme
1/2 cup dry white wine
1/2 cup chicken broth

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Instructions

Step 1: Preheat oven to 400°F. Pat 6 bone-in, skin-on chicken thighs dry with paper towels, then season evenly with 1 1/2 teaspoons salt and 1 teaspoon black pepper.
Step 2: Heat 2 tablespoons olive oil in a large oven-safe skillet over medium-high heat. Add chicken thighs skin-side down and cook without moving for 7-8 minutes until skin is deep golden and crispy.
Step 3: Flip chicken thighs and add 2 tablespoons unsalted butter, 5 smashed garlic cloves, and 4 sprigs fresh thyme to the pan. Spoon melted butter over chicken for 1 minute.
Step 4: Transfer skillet to oven and roast for 15 minutes until chicken reaches an internal temperature of 165°F.
Step 5: Remove chicken to a plate and tent with foil. Place skillet back on stovetop over medium heat, add 1/2 cup dry white wine and 1/2 cup chicken broth, scraping browned bits from the pan. Simmer until sauce reduces by half and thickens slightly, about 5 minutes.
Step 6: Pour sauce over chicken and serve immediately.