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crispy skillet chicken thighs with garlic herb pan sauce recipe - Crispy Skillet Chicken Thighs with Garlic Herb Pan Sauce served in a white bowl overhead view
Chloe

Crispy Skillet Chicken Thighs with Garlic Herb Pan Sauce

crispy skillet chicken thighs with garlic herb pan sauce recipe made easy at home. Juicy, golden-crisp chicken thighs with a glossy, herb-infused pan sauce th
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 380
Ingredients Method

Ingredients
  

For the Chicken
  • 4 bone-in, skin-on chicken thighs about 1.5 lbs total, patted very dry
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon olive oil
For the Pan Sauce
  • 4 cloves garlic minced
  • 2 sprigs fresh rosemary leaves stripped and finely chopped
  • 1 tablespoon fresh thyme leaves
  • 2 tablespoons unsalted butter or dairy-free butter/olive oil
  • 1/2 cup low-sodium chicken broth
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon cornstarch mixed with 1 tablespoon water to make a slurry

Method
 

  1. Preheat the oven to 400°F (200°C). Pat the chicken thighs completely dry with paper towels—this is crucial for crispy skin. Season both sides generously with salt and pepper.
  2. Heat the olive oil in a large oven-safe skillet (preferably cast iron) over medium-high heat. Once shimmering, place the thighs skin-side down and cook undisturbed for 6–7 minutes until the skin is deep golden brown and releases easily. Flip and sear the other side for 2 minutes.
  3. Transfer the skillet to the preheated oven. Roast for 20–25 minutes, or until an instant-read thermometer inserted into the thickest part registers 165°F (74°C). Remove from oven and transfer chicken to a plate, loosely tent with foil.
  4. Pour off all but 1 tablespoon of fat from the skillet. Return to medium heat, add garlic, rosemary, and thyme. Sauté for 30 seconds until fragrant. Add butter (or alternative), chicken broth, and lemon juice. Bring to a simmer, scraping up any browned bits. Whisk in the cornstarch slurry and simmer until the sauce thickens, about 1–2 minutes.
  5. Return the chicken thighs to the skillet, spoon sauce over the top, and let them warm through for a minute. Arrange on a platter, drizzle with remaining sauce, and garnish with extra fresh herbs.