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Pan-Roasted Chicken Thighs

Succulent Pan-Roasted Chicken Thighs with Zesty Lemon Sauce

Elevate your dinner with these Pan-Roasted Chicken Thighs, featuring a zesty lemon sauce that balances simplicity and elegance.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 thighs
Course: Dinner
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Bone-In, Skin-On Chicken Thighs Skinless thighs can be used for a leaner option but may be less moist.
  • to taste Salt Adjust to your personal taste.
  • to taste Pepper Adjust to your personal taste.
  • 1/2 cup All-purpose Flour Gluten-free flour can be used if needed.
For the Sauce
  • 2 tablespoons Olive Oil You can substitute with vegetable oil if desired.
  • 1 medium Onion, Finely Diced Sweet onions can be used for a milder flavor.
  • 5 cloves Garlic, minced In a pinch, garlic powder works well too.
  • 1/2 cup White Wine If you prefer, chicken broth can be used instead.
  • 1 cup Chicken Broth Opt for low-sodium broth for more salt control.
  • 1 large Lemon, zested and juiced Fresh lemon juice is preferred for the best flavor.
For Serving
  • 2 cups Cooked Rice You could also serve it with salad or roasted vegetables.

Equipment

  • ovenproof skillet

Method
 

Cooking Steps
  1. Preheat your oven to 350°F (175°C). Gather your ingredients to have everything ready.
  2. In a large, ovenproof skillet, heat 2 tablespoons of olive oil over medium heat until it shimmers.
  3. Season chicken thighs with salt and pepper, dredge in flour, then place skin-side down in the skillet for 3-4 minutes.
  4. Flip the chicken thighs and cook for an additional 1-2 minutes, then set aside.
  5. In the same skillet, add onion and garlic, sauté for 3 minutes until translucent.
  6. Pour in white wine to deglaze the pan, scraping up any bits for 1-2 minutes.
  7. Stir in chicken broth and half of the lemon zest, squeeze in lemon juice, and season to taste.
  8. Nestle the chicken thighs back into the skillet, cover, and roast for 15 minutes.
  9. Remove the lid, baste the chicken, and continue roasting uncovered for another 15 minutes until golden brown.
  10. Serve over cooked rice with the sauce and optional sides.

Nutrition

Serving: 1thighCalories: 350kcalCarbohydrates: 30gProtein: 33gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 120mgSodium: 450mgPotassium: 380mgFiber: 1gSugar: 1gVitamin A: 150IUVitamin C: 5mgCalcium: 30mgIron: 2mg

Notes

For best results, avoid overcrowding the pan while searing to ensure crispy skin. Adjust seasoning as per preference.

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