These thyme chicken thighs are a comforting, elegant weeknight dinner with minimal effort. Fresh thyme and a simple pan sauce create juicy, crispy-skinned chicken that feels special. The aroma is heavenly, and the dish proves humble ingredients can deliver incredible flavor.
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Why You’ll Love This Thyme Chicken Thighs
Crispy & juicy: High-heat sear and gentle roasting deliver perfect texture.
Liquid gold sauce: White wine and stock create a spectacular pan sauce.
Hands-off cooking: Oven does the work after searing.
Fresh thyme magic: Earthy, fragrant flavor that dried thyme can’t match.
Ingredients & Tools
- 6 bone-in, skin-on chicken thighs (about 1.5 lbs)
- 2 tbsp olive oil
- 1 tbsp fresh thyme leaves, plus 3-4 whole sprigs
- 4 garlic cloves, lightly smashed
- 1/2 cup dry white wine (like Sauvignon Blanc)
- 1/2 cup chicken stock
- 2 tbsp unsalted butter, cold
- 1 small shallot, finely minced
- Kosher salt and freshly ground black pepper
Tools: Large oven-safe skillet (cast iron works beautifully), tongs, instant-read thermometer
Notes: Use quality chicken thighs with plump, evenly colored skin. Choose a dry white wine you’d enjoy drinking, as its flavor concentrates in the sauce.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 35 g |
| Fat: | 28 g |
| Carbs: | 3 g |
| Fiber: | 0.5 g |
Serves: 3 | Prep Time: 10 minutes | Cook Time: 30 minutes | Total Time: 40 minutes
Before You Start: Tips & Ingredient Notes
- Pat your chicken thighs completely dry. This might seem like a small step, but it’s crucial for achieving that beautifully crisp, golden skin instead of steamed, rubbery skin.
- Don’t be shy with the salt. Chicken thighs can handle—and actually need—a generous seasoning to bring out their natural flavor, especially when you’re working with such simple ingredients.
- Use an oven-safe skillet from the beginning. This allows you to sear on the stovetop and then transfer directly to the oven without juggling multiple pans or risking a hot transfer.
- Fresh thyme versus dried. While dried thyme works in a pinch, fresh thyme really makes this dish sing with its brighter, more complex aroma that doesn’t get lost during cooking.
How to Make Thyme Chicken Thighs
Step 1: Preheat your oven to 400°F (200°C). Take your chicken thighs and pat them thoroughly dry with paper towels—this is your secret weapon for crispy skin. Season both sides generously with salt and pepper, making sure to get the seasoning under the skin too if you can manage it without tearing it.
Step 2: Heat olive oil in your large oven-safe skillet over medium-high heat until it shimmers. Carefully place the chicken thighs skin-side down in the hot pan, being careful not to overcrowd them—you might need to work in batches. Resist the urge to move them around! Let them cook undisturbed for 6-8 minutes until the skin is deeply golden and crispy.
Step 3: Flip the chicken thighs using tongs and cook for another 2 minutes on the flesh side. You’ll notice the rendered fat in the pan—that’s flavor gold! Scatter the smashed garlic cloves and thyme sprigs around the chicken, letting them sizzle in the fat for about 30 seconds until fragrant.
Step 4: Transfer the entire skillet to the preheated oven and roast for 15-18 minutes, or until the internal temperature reaches 165°F (74°C) when measured with an instant-read thermometer inserted into the thickest part without touching bone.
Step 5: Carefully remove the skillet from the oven—remember that handle is hot!—and transfer the chicken to a plate to rest. You’ll see all those delicious browned bits stuck to the pan—that’s called fond, and it’s packed with flavor.
Step 6: Place the skillet back over medium heat (handle will still be hot, so use a towel or oven mitt). Add the minced shallot and cook for 1 minute until softened, then pour in the white wine to deglaze, scraping up all those browned bits with a wooden spoon.
Step 7: Let the wine reduce by half, which should take about 2-3 minutes, then add the chicken stock and fresh thyme leaves. Simmer for another 3-4 minutes until the sauce has slightly thickened and developed a rich flavor.
Step 8: Remove the skillet from heat and swirl in the cold butter until it melts and creates a lightly emulsified, glossy sauce. Taste and adjust seasoning with more salt or pepper if needed. Spoon the sauce over the rested chicken thighs and serve immediately.
Storage & Freshness Guide
- Fridge: Store chicken and sauce separately in airtight containers for up to 3 days.
- Freezer: Freeze chicken (without sauce) in a single layer, then transfer to a freezer bag for up to 2 months.
- Reviving: Reheat chicken in a 325°F oven with a splash of water or stock, covered, until warm. Gently reheat sauce on the stovetop.
Serving Suggestions
Complementary Dishes
- Creamy mashed potatoes — The ultimate comfort food pairing that soaks up every drop of that incredible pan sauce.
- Roasted asparagus — Their slight bitterness and crisp-tender texture provide a lovely contrast to the rich chicken.
- Buttery egg noodles — Simple, comforting, and the perfect vehicle for that thyme-infused sauce.
Drinks
- Crisp Sauvignon Blanc — The same wine used in the sauce creates a harmonious pairing that cuts through the richness.
- Light-bodied Pinot Noir — Its red fruit notes and gentle tannins complement the earthy thyme without overwhelming the dish.
- Sparkling water with lemon — For a non-alcoholic option that cleanses the palate between bites of the flavorful chicken.
Something Sweet
- Lemon tart — The bright citrus notes provide a refreshing finish after the savory, herbaceous main course.
- Vanilla bean panna cotta — Its creamy simplicity and delicate flavor won’t compete with the memory of your delicious dinner.
- Dark chocolate truffles — Just one or two rich bites satisfy sweet cravings without feeling too heavy.
Top Mistakes to Avoid
- Moving the chicken too soon during searing. This prevents proper browning and that crisp skin texture we’re after—patience is key here.
- Overcooking the chicken. While thighs are forgiving, they can still dry out. Use that thermometer and pull them at 165°F since they’ll continue cooking while resting.
- Adding cold butter to boiling sauce. Always remove the pan from heat before swirling in the butter to prevent the sauce from breaking and becoming greasy.
- Using a non-oven-safe skillet. Transferring hot chicken to another dish risks losing juices and that precious crispy skin we worked so hard to achieve.
Expert Tips
- Let the chicken come to room temperature before cooking. Just 15-20 minutes out of the fridge helps it cook more evenly and prevents the skin from steaming instead of searing.
- Don’t discard the thyme stems after stripping the leaves. Toss them in the pan during roasting—they release incredible flavor into the oil and sauce.
- Rest your chicken before serving. Those 5-10 minutes allow the juices to redistribute throughout the meat, resulting in much more tender, flavorful bites.
- Make extra sauce. Seriously, you’ll want it. Simply double the wine, stock, and butter quantities while keeping the shallot and thyme the same.
- Use the rendered chicken fat. Instead of discarding excess fat after searing, spoon some over roasted vegetables or potatoes for incredible flavor.
FAQs
Can I use boneless, skinless chicken thighs?
You absolutely can, though you’ll miss out on that incredible crispy skin and some of the deeper flavor that bones provide. If using boneless, reduce the oven time to 10-12 minutes since they’ll cook faster. The sauce will still be delicious, but you might want to add an extra tablespoon of butter to compensate for less rendered fat.
What can I substitute for white wine?
If you prefer not to cook with alcohol, you can use additional chicken stock with a squeeze of lemon juice to mimic the acidity that wine provides. The sauce will be slightly less complex but still very tasty. Another option is using vermouth, which keeps well and works beautifully in pan sauces.
How do I store and reheat leftovers?
Store chicken and sauce separately in airtight containers in the refrigerator for up to 3 days. To reheat, place chicken in a baking dish with a splash of water or stock, cover with foil, and warm in a 325°F oven for 15-20 minutes until heated through. Reheat the sauce gently in a saucepan over low heat.
Can I make this with other herbs?
Definitely! Rosemary works wonderfully for a more pungent flavor, or sage for something earthier. Tarragon would bring a lovely anise note that pairs beautifully with chicken. You could even do a combination—thyme and rosemary are particularly good friends in the herb world.
Why did my sauce turn out greasy?
This usually happens if you added the butter while the sauce was still boiling vigorously, or if there was too much rendered fat from the chicken. Next time, try spooning off some excess fat before making the sauce, and always remove the pan from heat before adding the cold butter, swirling until it just emulsifies.
Thyme Chicken Thighs
Make juicy, crispy-skinned Thyme Chicken Thighs with a simple white wine pan sauce. An easy, elegant weeknight dinner. Get the full recipe now!
Ingredients
For the Ingredients & Tools
-
6 bone-in, skin-on chicken thighs (about 1.5 lbs)
-
2 tbsp olive oil
-
1 tbsp fresh thyme leaves (plus 3-4 whole sprigs)
-
4 garlic cloves (lightly smashed)
-
1/2 cup dry white wine (like Sauvignon Blanc)
-
1/2 cup chicken stock
-
2 tbsp unsalted butter (cold)
-
1 small shallot (finely minced)
-
Kosher salt and freshly ground black pepper
Instructions
-
Preheat your oven to 400°F (200°C). Take your chicken thighs and pat them thoroughly dry with paper towels—this is your secret weapon for crispy skin. Season both sides generously with salt and pepper, making sure to get the seasoning under the skin too if you can manage it without tearing it.01
-
Heat olive oil in your large oven-safe skillet over medium-high heat until it shimmers. Carefully place the chicken thighs skin-side down in the hot pan, being careful not to overcrowd them—you might need to work in batches. Resist the urge to move them around! Let them cook undisturbed for 6-8 minutes until the skin is deeply golden and crispy.02
-
Flip the chicken thighs using tongs and cook for another 2 minutes on the flesh side. You’ll notice the rendered fat in the pan—that’s flavor gold! Scatter the smashed garlic cloves and thyme sprigs around the chicken, letting them sizzle in the fat for about 30 seconds until fragrant.03
-
Transfer the entire skillet to the preheated oven and roast for 15-18 minutes, or until the internal temperature reaches 165°F (74°C) when measured with an instant-read thermometer inserted into the thickest part without touching bone.04
-
Carefully remove the skillet from the oven—remember that handle is hot!—and transfer the chicken to a plate to rest. You’ll see all those delicious browned bits stuck to the pan—that’s called fond, and it’s packed with flavor.05
-
Place the skillet back over medium heat (handle will still be hot, so use a towel or oven mitt). Add the minced shallot and cook for 1 minute until softened, then pour in the white wine to deglaze, scraping up all those browned bits with a wooden spoon.06
-
Let the wine reduce by half, which should take about 2-3 minutes, then add the chicken stock and fresh thyme leaves. Simmer for another 3-4 minutes until the sauce has slightly thickened and developed a rich flavor.07
-
Remove the skillet from heat and swirl in the cold butter until it melts and creates a lightly emulsified, glossy sauce. Taste and adjust seasoning with more salt or pepper if needed. Spoon the sauce over the rested chicken thighs and serve immediately.08
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