For extra crispy skin, ensure the chicken thighs are very dry before searing. You can even dry them in the refrigerator, uncovered, for an hour or two beforehand. Don't overcrowd the skillet when browning the chicken; work in batches to ensure even browning. To create a thicker gravy, remove the chicken from the skillet after baking. Place the skillet over medium heat and whisk in a tablespoon of flour (or cornstarch slurry) until the sauce thickens to your desired consistency. Serve with rice, mashed potatoes, or your favorite roasted vegetables.
One-Skillet Crispy Chicken Thighs
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PREP TIME15 mins
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COOK TIME50 mins
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TOTAL TIME1 hrs 5 mins
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SERVING6 People
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VIEWS33
Indulge in the comforting simplicity of juicy chicken thighs boasting irresistibly crispy skin, all achieved in a single skillet. This adaptable dish is perfect for a weeknight meal, allowing you to enjoy the rich flavors as is, or elevate it further with a luscious gravy.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate5 g
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Cholesterol111 mg
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Fiber0 g
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Protein20 g
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Saturated Fat12 g
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Sodium850 mg
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Sugar3 g
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Fat26 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat the oven to 425 degrees F (220 degrees C). (5 minutes)
02
StepIn a small, microwave-safe bowl, combine the softened butter, minced shallot, chopped parsley, crushed garlic, salt, and pepper. Microwave until melted, about 1 minute. Stir in the soy sauce, red wine, and sugar until well combined. (3 minutes)
03
StepThoroughly pat the chicken thighs dry with paper towels. Season generously on both sides with salt and pepper. (2 minutes)
04
StepHeat the olive oil in a large, oven-safe skillet over medium-high heat until shimmering. Arrange the chicken thighs skin-side down in the skillet. Brown the skin in batches until deeply golden and crispy enough to easily release from the pan, about 5-7 minutes per batch. Drain off any excess fat from the skillet. (15 minutes)
05
StepSpoon a portion of the butter mixture onto the skinless side of each chicken thigh. Flip the thighs over and pour the remaining butter mixture around the thighs, being careful not to saturate the crispy skin. Slowly pour the chicken stock into the skillet until it reaches about 3/4 of the way up the sides of the thighs. Use a spatula to scrape up any browned bits from the bottom of the skillet, incorporating them into the sauce. (5 minutes)
06
StepTransfer the skillet to the preheated oven and bake until the chicken is cooked through and the juices run clear when pierced with a fork, about 40-50 minutes. An instant-read thermometer inserted near the bone should register 165 degrees F (74 degrees C). (50 minutes)
07
StepRemove from oven and let rest for 5 minutes before serving.
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Tomas Hudson
Jul 2, 2025Can this be made in a regular baking dish if I don't have an oven-safe skillet?
Ara Nienow
Jun 27, 2025My chicken thighs didn't get as crispy as I wanted them to. Any suggestions?
Ashlynn Labadie
Jun 20, 2025I was a bit skeptical about the sugar in the sauce, but it really balanced out the flavors. I'll definitely be making this again.
Mathias Hills
May 22, 2025The sauce is incredible! I could drink it straight from the skillet.
Braulio Cremin
Apr 27, 2025This is my new go-to chicken recipe. Thank you for sharing!
Melany Herman
Apr 25, 2025Easy to follow instructions and a delicious result. I added some mushrooms to the skillet during the last 20 minutes of baking, and it was a great addition.
Tristin Stanton
Mar 29, 2025Absolutely delicious! I used bone-in, skin-on chicken breasts instead of thighs, and it worked perfectly. Just adjusted the baking time accordingly.
Marianne Corkery
Feb 3, 2025This recipe is amazing! The chicken skin was perfectly crispy, and the sauce was so flavorful. My family loved it!
Marielle Collins
Jan 9, 2025I made this last night, and it was fantastic! Even my picky eater loved it.