Pan-Seared Chicken Thighs with Roasted Garlic and Thyme Pan Sauce

By AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

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 served with a savory pan sauce made from roasted garlic, fresh thyme, and white wine reduction. This French chicken recipe, ready in about 40 minutes, pairs bone-in chicken thighs, salt, and black pepper for a weeknight-friendly dinner. Each serving lands at about 420 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 "Build a week of meals around this recipe" 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: 25 min Serves 6 French cuisine 420 cal/serving

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Ingredients

6 bone-in chicken thighs, skin on
1 tsp salt
1/2 tsp black pepper
3 tbsp olive oil
8 garlic cloves, whole, unpeeled
4 fresh thyme sprigs
1/2 cup dry white wine
1/2 cup chicken broth
2 tbsp unsalted butter

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Instructions

Step 1: Preheat oven to 400°F. Pat 6 bone-in skin-on chicken thighs dry and season both sides with 1 tsp salt and 1/2 tsp black pepper.
Step 2: Heat 3 tbsp olive oil in a large ovenproof skillet over medium-high heat until shimmering. Add chicken thighs skin side down and cook without moving for 6-7 minutes until skin is deep golden brown and crispy.
Step 3: Flip chicken thighs and add 8 whole unpeeled garlic cloves and 4 fresh thyme sprigs to the pan. Transfer skillet to oven and roast for 12-15 minutes until chicken reaches an internal temperature of 165°F.
Step 4: Remove chicken from skillet and cover loosely with foil. Place skillet back on the stove over medium heat. Squeeze softened garlic from skins into pan, discard skins.
Step 5: Add 1/2 cup dry white wine to deglaze pan, scraping up browned bits, then stir in 1/2 cup chicken broth. Simmer until sauce reduces by half, about 5 minutes.
Step 6: Remove pan from heat and whisk in 2 tbsp unsalted butter until sauce is glossy. Spoon sauce over chicken thighs and serve immediately.