Can I use boneless, skinless chicken thighs for this recipe?

Yes, you can use boneless, skinless chicken thighs, but be mindful that they cook faster and can dry out if overcooked. I recommend reducing the baking time and watching closely to keep them moist. The skin on bone-in thighs helps lock in flavor and moisture for the juiciest results.

Is the white wine necessary for the pan sauce?

The white wine adds brightness and depth to the pan sauce, helping to deglaze the pan and build layers of flavor. However, if you prefer to skip alcohol, you can substitute extra chicken broth with a splash of lemon juice to maintain acidity. It still tastes delicious and rich.

How do I get the skin extra crispy on baked chicken thighs?

Patting the skin completely dry before seasoning and using a combination of butter and olive oil makes a big difference for crispy skin. Also, searing the chicken skin-side down over medium-high heat for several minutes before baking sets the stage for that beautiful golden crust. Finally, bake skin-side up and resist the urge to cover the skillet during baking.

Can I make the gravy ahead of time?

Absolutely! You can prepare the gravy after baking, then cool and store it separately in an airtight container in the refrigerator. Reheat gently on the stove before serving. Just stir occasionally to prevent lumps, and add a splash of broth or water if it gets too thick when reheated.

Juicy Baked Chicken Thighs with Pan Sauce

Description

This recipe for Baked Chicken Thighs features juicy bone-in, skin-on thighs seasoned with a flavorful blend of herbs and spices, seared to golden perfection, and finished in the oven with a savory white wine and garlic pan sauce. Optionally, you can make a rich roux-based gravy to accompany the dish, ideal for serving with mashed potatoes or your favorite sides.

Ingredients

Scale

Chicken

8 bone-in chicken thighs, skin on
Salt and pepper, to taste
1 tablespoon butter, melted
1 tablespoon olive oil
1/4 teaspoon paprika
1/4 teaspoon onion powder
1/4 teaspoon rosemary
1/4 teaspoon oregano
1/4 teaspoon thyme

Pan Sauce

1/2 cup dry white wine (such as pinot grigio, chardonnay, or sauvignon blanc)
6 cloves garlic, peeled and smashed
1 3/4 cups chicken broth
1/2 chicken bouillon cube (optional)
4 sprigs fresh thyme
2 teaspoons lemon juice

To Make Roux for Gravy (Optional)

3-4 tablespoons butter
3-4 tablespoons flour

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Instructions

Season the Chicken: Preheat your oven to 375 degrees Fahrenheit. Pat the chicken thighs completely dry with paper towels. Season generously with salt and pepper, including underneath the skin. In a small bowl, mix melted butter, olive oil, paprika, onion powder, rosemary, oregano, and thyme. Use a pastry brush to coat the entire surface of each chicken thigh with the seasoned butter and oil mixture.
Sear the Chicken: Heat a wide cast iron or oven-safe skillet over medium-high heat. Place the chicken thighs skin-side down in batches, searing for about 4 minutes until the skin turns golden and crisp. Rotate and cook on the other sides for an additional 2 minutes total. Transfer seared chicken to a plate and repeat with remaining pieces.
Make the Pan Sauce: Turn off the heat but leave 1 tablespoon of the oil and drippings in the skillet; spoon out any excess fat. Add the white wine to the skillet and turn heat back to medium to deglaze, scraping up browned bits with a silicone spatula. Add chicken broth, optional bouillon cube, smashed garlic cloves, and fresh thyme sprigs. Bring to a gentle boil and let reduce for 5 minutes. Remove skillet from heat and let cool for 1-2 minutes. Stir in lemon juice and nestle chicken pieces into the sauce skin side up.
Bake: Transfer the skillet to the preheated oven and bake for 30 minutes, or until chicken reaches an internal temperature of 165 degrees Fahrenheit. Remove from oven and transfer chicken to a plate. Allow it to rest for 6-8 minutes before serving.
Make the Gravy (Optional): Pour the pan sauce and drippings into a large measuring cup and allow the fat to separate. Carefully spoon off the majority of the fat. Add chicken broth if needed to make 2 cups of liquid. Melt 3 tablespoons of butter in the skillet over medium heat (use 4 1/2 tablespoons butter for 3 cups liquid). Stir in equal parts flour and cook for 2 minutes until golden brown, stirring constantly. Gradually whisk in the drippings, heating until thickened to desired consistency. Serve gravy alongside chicken and mashed potatoes.

Notes

Use kitchen shears to trim excess fat or skin from chicken thighs if desired, keeping skin mostly intact for crispiness.
If you don't have dry white wine, chicken broth can be used as a substitute for deglazing.
Bone-in, skin-on thighs provide the juiciest and most flavorful results; however, boneless or skinless thighs can be used with adjusted cooking times.
Add a few drops of Gravy Master for a richer color and flavor in the gravy if available.
After resting, ensure the chicken’s internal temperature is at least 165 degrees Fahrenheit for safety; 175-180 degrees yields more tender dark meat.
Store leftovers in an airtight container refrigerated up to 3 days or freeze for up to 3 months.
Leftover chicken thighs and gravy reheat well and make great bases for soups or chicken pot pie.

Nutrition

Serving Size: 1 chicken thigh with pan sauce
Calories: 280 kcal
Sugar: 1 g
Sodium: 550 mg
Fat: 18 g
Saturated Fat: 6 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 3 g
Fiber: 0 g
Protein: 25 g
Cholesterol: 100 mg