Pan-Seared Chicken Thighs with Roasted Garlic and Mushroom Jus

By AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

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 drafted and published.

Juicy pan-seared chicken thighs topped with a rich roasted garlic and mushroom sauce, perfect for an elegant yet simple dinner. This French-inspired chicken recipe, ready in about 50 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 420 calories and feeds 4, 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: 15 min Cook: 35 min Serves 4 French cuisine 420 cal/serving

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Ingredients

6 pieces (about 2 lbs) bone-in, skin-on chicken thighs
1 1/2 tsp, divided salt
1 tsp, divided black pepper
3 tbsp olive oil
1, halved horizontally whole garlic bulb
8 oz, sliced button mushrooms
1/2 cup dry white wine
1 cup chicken broth
2 tbsp unsalted butter
1 tbsp fresh thyme leaves

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Instructions

Step 1: Preheat oven to 400°F. Sprinkle 6 bone-in, skin-on chicken thighs evenly with 1 tsp salt and 1/2 tsp black pepper.
Step 2: Heat 3 tbsp olive oil in a large oven-safe skillet over medium-high heat. Add chicken thighs skin-side down and sear for 5-7 minutes until skin is golden and crisp. Flip and sear the other side for 3 minutes.
Step 3: Transfer skillet to the oven along with 1 halved whole garlic bulb (cut side up) and roast for 20 minutes until chicken reaches 165°F internal temperature.
Step 4: Remove chicken and garlic from skillet, set aside and tent with foil. Place skillet back on stove over medium heat; add 8 oz sliced button mushrooms and sauté for 5 minutes until browned.
Step 5: Pour in 1/2 cup dry white wine, scraping browned bits from the skillet. Reduce liquid by half, then add 1 cup chicken broth and simmer for 8 minutes until sauce thickens slightly.
Step 6: Remove skillet from heat and whisk in 2 tbsp unsalted butter and 1 tbsp fresh thyme leaves. Squeeze softened roasted garlic cloves from bulbs into the sauce and stir.
Step 7: Serve chicken thighs topped with mushroom and garlic jus.