Pan-Seared Chicken with White Wine and Thyme

By AislePrompt Editorial · Published 2026-04-11 · Updated 2026-04-11

Juicy chicken thighs cooked in a fragrant white wine and thyme sauce, served with roasted vegetables for a simple yet elegant dinner. This French-inspired chicken recipe, ready in about 40 minutes, pairs chicken thighs, olive oil, shallot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.

Ingredients

• 1 lb, skin-on, bone-in chicken thighs
• 2 tbsp olive oil
• 1, finely chopped shallot
• 2 cloves, minced garlic
• 1/2 cup white wine
• 1/2 cup chicken broth
• 1 tbsp, leaves picked fresh thyme
• 12 oz, halved baby potatoes
• 8 oz, sliced 1/2-inch thick carrots

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Instructions

1. Step 1: Pat 1 lb chicken thighs dry with paper towels and season generously with salt and black pepper.
2. Step 2: Heat 2 tbsp olive oil in a large oven-safe skillet over medium-high heat. Add chicken thighs skin-side down and cook for 5 minutes until golden brown and skin is crispy.
3. Step 3: Flip chicken and cook for 2 more minutes, then transfer skillet to preheated oven at 400°F (200°C) and roast for 20 minutes until internal temperature reaches 165°F (74°C).
4. Step 4: While chicken roasts, heat 1 tsp olive oil in a separate pan over medium heat. Add 1 shallot, finely chopped, and cook for 3 minutes until softened.
5. Step 5: Add 2 garlic cloves, minced, to the shallot and cook for 1 minute until fragrant, then pour in 1/2 cup white wine and 1/2 cup chicken broth. Simmer for 5 minutes until reduced by half.
6. Step 6: Stir in 1 tbsp fresh thyme leaves and remove from heat.
7. Step 7: Toss 12 oz halved baby potatoes and 8 oz sliced carrots with 1 tsp olive oil, salt, and pepper. Spread on a baking sheet and roast alongside chicken for 20 minutes until tender and golden.
8. Step 8: Slice chicken, drizzle with pan sauce, and serve with roasted vegetables.