Perfect pan seared chicken thighs with pan sauce in a skillet

Perfect Pan-Seared Chicken Thighs with Pan Sauce

Perfect pan-seared chicken thighs with a shallot-white-wine pan sauce. Cheap, easy, and painfully good - elegant enough for company.

Course Main Course
Cuisine American
Keyword chicken, dinner, easy, pan seared
Prep Time 2 minutes
Cook Time 30 minutes
Total Time 30 minutes
Servings 4 people
Calories 513 kcal
Author Cheryl Malik


  • 4 bone-in skin-on chicken thighs
  • sea salt
  • 2 teaspoons oil like ghee, coconut oil, or avocado oil
  • 1/2 cup shallots , finely minced
  • 1 cup white wine or chicken stock if you can't or don't use alcohol in your cooking
  • 1 1/3 cup chicken stock
  • 4 tablespoons cold high-quality butter like Kerrygold, or ghee
  • stems of fresh herbs like thyme, rosemary, or sage


  1. Preheat the oven to 375ºF.
  2. Pat chicken thighs very dry and then season very liberally with sea salt. 

  3. Heat oil in an oven-proof skillet over medium-high heat until very hot, then, using tongs, place chicken thighs skin-side down in skillet and sear for about 7-8 minutes, or until the skin is golden brown and no longer sticks to the pan. 

  4. Flip chicken thighs then transfer skillet to oven. Roast 15 minutes or until internal thermometer registers a temperature of about 162º. Carefully remove skillet from oven. 

  5. Be careful: always using a potholder on the skillet handle during the rest of the recipe. Transfer chicken thighs to plate, then pour off all but about 1-2 tablespoons fat from skillet. Return skillet to stove over medium-low heat.

  6. Add shallots and sauté, stirring regularly, until softened, about 2-3 minutes. Carefully add white wine and deglaze, scraping the skillet with a wire whisk or spatula to loosen all the browned bits on the skillet. Bring wine-shallot mixture to a boil then reduce by half. 

  7. Add chicken stock and again bring to a boil. Reduce the mixture by half, or until mixture is no longer soupy but thicker, like a sauce. If using fresh herbs, stir in now. Remove from heat and stir in cold butter, whisking constantly until melted. Season with salt.

  8. Serve thighs over the starch, then ladle plenty of pan sauce over. 

Recipe Notes

Make sure you try my quick chicken brine recipe with these perfect pan seared chicken thighs and pan sauce!

Nutrition Facts
Perfect Pan-Seared Chicken Thighs with Pan Sauce
Amount Per Serving
Calories 513 Calories from Fat 342
% Daily Value*
Total Fat 38g 58%
Saturated Fat 14g 70%
Cholesterol 174mg 58%
Sodium 328mg 14%
Potassium 422mg 12%
Total Carbohydrates 4g 1%
Sugars 1g
Protein 25g 50%
Vitamin A 9.3%
Calcium 2%
Iron 7.2%
* Percent Daily Values are based on a 2000 calorie diet.