Discover how to make the perfect pan-seared chicken thighs with a rich shallot butter sauce. This simple yet flavorful recipe features crispy skin-on, bone-in chicken thighs, seared to golden perfection and roasted to juicy tenderness. The sauce, made with white wine, chicken stock, fresh herbs, and butter, adds a deliciously savory finish to this easy dinner. Ideal for a comforting weeknight meal or a special occasion, these pan-seared chicken thighs are guaranteed to impress. Pair with mashed potatoes, pasta, or risotto for a complete, satisfying meal.

Ingredients:
For the Chicken Thighs:
- 4 medium bone-in, skin-on chicken thighs (approximately 1 ½ – 2 pounds)
- Sea salt (to taste)
- 2 teaspoons neutral oil (such as avocado oil, refined coconut oil, or olive oil)
For the Sauce:
- ½ cup finely minced shallots
- 1 cup dry white wine (or chicken stock)
- 1 ⅓ cups chicken stock
- 1 tablespoon finely chopped fresh herbs (such as thyme, rosemary, sage, etc.)
- 4 tablespoons unsalted butter (or ghee, at room temperature, cubed)
Optional Serving Suggestions:
- Mashed potatoes (or steamed potatoes)
- Pasta of choice
- Risotto
- Orzo
Instructions:
- Preheat your oven to 375°F. Adjust the oven racks to place the skillet in the center of the oven.
- Pat the chicken thighs dry on all sides using paper towels. Generously season both sides with sea salt and set the chicken aside.
- Heat a skillet over medium-high heat. Add the oil and swirl to coat the pan evenly. Allow the oil to heat until it’s hot and shimmering.
- Place the chicken thighs in the skillet, skin-side down. Sear for 7 to 8 minutes, or until the skin is golden brown and releases easily from the pan. If the skin sticks, continue searing until it releases without force.
- Flip the chicken thighs over and immediately transfer the skillet to the preheated oven. Roast the chicken for 15 minutes, or until the internal temperature reaches 162° to 163°F. Be cautious as the skillet will be very hot; use a potholder.
- Once cooked, remove the skillet from the oven and transfer the chicken thighs to a plate. Set aside.
- Discard all but 2 tablespoons of chicken fat from the skillet and return it to the heat. Reduce the heat to medium-low.
- Add the minced shallots to the skillet and sauté for 2 to 3 minutes, or until softened.
- Pour in the white wine to deglaze the skillet, scraping up any browned bits from the bottom. Let the mixture boil until the liquid reduces by half.
- Add the chicken stock and bring to a boil again. Let it boil until the liquid is reduced by half and has thickened slightly, resembling a sauce.
- Stir in the fresh herbs of your choice, then remove the skillet from heat. Add the butter and whisk until fully melted. Taste and adjust salt if needed.
- Plate the chicken thighs and pour the sauce over them. Serve immediately with your choice of side dishes.
Why You’ll Love This Recipe
This recipe for pan-seared chicken thighs delivers perfectly crispy skin and juicy, tender meat. The homemade butter sauce with shallots, white wine, and fresh herbs adds a rich, savory flavor that complements the chicken beautifully. It’s an easy, elegant dish that’s perfect for any weeknight dinner or special occasion. The combination of searing and roasting ensures a deliciously crispy exterior and juicy interior, while the sauce brings everything together in the most satisfying way.
Tips
- Make sure to pat the chicken dry thoroughly before seasoning and searing to get the crispiest skin.
- Use a meat thermometer to ensure the chicken reaches an internal temperature of 162°F for optimal doneness.
- If the sauce becomes too thick, you can thin it with a bit more chicken stock or wine.
- Keep the skillet hot when searing the chicken to avoid sticking and achieve that perfect golden brown crust.
Variations and Substitutions
- Herbs: You can substitute the fresh herbs with dried herbs if that’s what you have on hand. Use about 1/3 of the amount specified for fresh herbs.
- Wine: If you prefer not to use wine, chicken stock alone works well as a substitute for a non-alcoholic version of the sauce.
- Butter Alternatives: You can use ghee or olive oil instead of butter for a dairy-free version.
- Chicken Cuts: If you prefer boneless, skinless thighs, adjust the cooking time slightly (they will cook faster in the oven).
FAQs
Can I use boneless chicken thighs? Yes, boneless chicken thighs can be used in this recipe. However, they will cook faster, so be sure to check the internal temperature with a meat thermometer.
How can I make this recipe ahead of time? You can cook the chicken and sauce ahead of time, but it’s best to reheat them separately. The chicken will stay crispy if reheated in the oven, and the sauce can be gently reheated on the stove.
Can I use a different cut of chicken? Yes, you can use chicken breasts or drumsticks, but the cooking times may vary. Chicken breasts cook faster, so be sure to monitor the internal temperature.
Serving Suggestions
This dish pairs beautifully with mashed potatoes, roasted vegetables, or a fresh salad. You can also serve it with pasta, risotto, or orzo for a complete meal. For a light and fresh side, a crisp green salad or sautéed spinach works perfectly alongside the richness of the chicken and sauce.
Perfect Pan-Seared Chicken Thighs
4
servings15
minutes30
minutesIngredients
For the Chicken Thighs:
4 medium bone-in, skin-on chicken thighs (approximately 1 ½ – 2 pounds)
Sea salt (to taste)
2 teaspoons neutral oil (such as avocado oil, refined coconut oil, or olive oil)
For the Sauce:
½ cup finely minced shallots
1 cup dry white wine (or chicken stock)
1 ⅓ cups chicken stock
1 tablespoon finely chopped fresh herbs (such as thyme, rosemary, sage, etc.)
4 tablespoons unsalted butter (or ghee, at room temperature, cubed)
Optional Serving Suggestions:
Mashed potatoes (or steamed potatoes)
Pasta of choice
Risotto
Orzo
Directions
- Preheat your oven to 375°F. Adjust the oven racks to place the skillet in the center of the oven.
- Pat the chicken thighs dry on all sides using paper towels. Generously season both sides with sea salt and set the chicken aside.
- Heat a skillet over medium-high heat. Add the oil and swirl to coat the pan evenly. Allow the oil to heat until it’s hot and shimmering.
- Place the chicken thighs in the skillet, skin-side down. Sear for 7 to 8 minutes, or until the skin is golden brown and releases easily from the pan. If the skin sticks, continue searing until it releases without force.
- Flip the chicken thighs over and immediately transfer the skillet to the preheated oven. Roast the chicken for 15 minutes, or until the internal temperature reaches 162° to 163°F. Be cautious as the skillet will be very hot; use a potholder.
- Once cooked, remove the skillet from the oven and transfer the chicken thighs to a plate. Set aside.
- Discard all but 2 tablespoons of chicken fat from the skillet and return it to the heat. Reduce the heat to medium-low.
- Add the minced shallots to the skillet and sauté for 2 to 3 minutes, or until softened.
- Pour in the white wine to deglaze the skillet, scraping up any browned bits from the bottom. Let the mixture boil until the liquid reduces by half.
- Add the chicken stock and bring to a boil again. Let it boil until the liquid is reduced by half and has thickened slightly, resembling a sauce.
- Stir in the fresh herbs of your choice, then remove the skillet from heat. Add the butter and whisk until fully melted. Taste and adjust salt if needed.
- Plate the chicken thighs and pour the sauce over them. Serve immediately with your choice of side dishes.
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