Sear-Charred Chicken Thighs with White Wine Pan Sauce

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

Crisp-skinned chicken thighs simmered in a bright pan sauce with lemon and thyme. This American-inspired one-pot 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 385 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

• 1.5 lbs chicken thighs
• 2 tbsp olive oil
• 1 medium, finely minced shallot
• 2 cloves, minced garlic
• 1/2 cup dry white wine
• 3/4 cup chicken stock
• 1 tbsp lemon juice
• 1 tsp leaves fresh thyme
• 1/2 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: Pat chicken thighs dry with paper towels and season both sides with 1/2 tsp salt and 1/4 tsp black pepper.
2. Step 2: Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add chicken thighs skin-side down and cook undisturbed for 10 minutes until skin is deep golden brown and crisp.
3. Step 3: Flip thighs, add shallot and garlic to the skillet, and cook for 2 minutes until fragrant. Pour in white wine, scraping up browned bits with a wooden spoon.
4. Step 4: Add chicken stock, lemon juice, and thyme, then reduce heat to medium-low. Simmer uncovered for 15 minutes until chicken reaches 165°F internally.
5. Step 5: Remove chicken to a plate, tent with foil, and let rest while sauce reduces to 1/2 cup consistency over medium heat, about 3 minutes.