Pan-Seared Chicken Thighs with Garlic and White Wine Sauce

By AislePrompt Editorial · ·

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 seared to golden perfection, finished with a simple garlic-white wine reduction for a restaurant-quality weeknight dinner. This French-American-inspired chicken recipe, ready in about 35 minutes, pairs chicken thighs, olive oil, butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 2, 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: 25 min Serves 2 French-American cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat chicken thighs dry with paper towels and season with 1/4 tsp salt and 1/4 tsp black pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
  2. Step 2: Add chicken thighs skin-side down and sear for 6-7 minutes without moving until golden brown. Flip and cook for 4 more minutes until internal temperature reaches 165°F (74°C).
  3. Step 3: Remove chicken to a plate and tent with foil. Add 1 tbsp butter and minced garlic to the skillet, cooking for 30 seconds until fragrant.
  4. Step 4: Pour in 1/2 cup white wine and 1/4 cup chicken broth, scraping up browned bits. Simmer for 3-4 minutes until reduced by half. Stir in 1 tbsp lemon juice and 1 tbsp fresh thyme.
  5. Step 5: Return chicken to the skillet, coating with sauce. Cook for 1 minute to heat through, then serve immediately.

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