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Seared chicken thighs in a cast iron pan with fresh herb sprigs and sauce.
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5 from 5 votes

Cast Iron Chicken Thighs with Pan Sauce

Skin on chicken thighs seared on a cast iron skillet until super crispy, baked and served with a luscious, rich white wine pan sauce.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main Course
Cuisine: American
Keyword: cast iron chicken thighs, white wine sauce for chicken
Servings: 6 servings
Calories: 415kcal
Author: Erin
Cost: $6

Ingredients

  • 2-3 pounds chicken thighs bone in, skin on
  • 2 tablespoon olive oil
  • 1 tablespoon flour
  • 1 cup white wine dry
  • 2 cups chicken broth or stock
  • 2-3 cloves garlic peeled, smashed
  • 3-4 sprigs thyme and rosemary can substitute 1-2 teaspoons total of dried herbs
  • salt and pepper

Instructions

  • Heat oven to 425 degrees.
  • Heat a large cast iron skillet to medium high heat.
  • Pat 2-3 pounds of chicken thighs dry with a paper towel, and liberally season with salt and pepper on both sides of the chicken thighs.
  • Drizzle 2 tablespoons of olive oil on hot skillet.
  • Placing chicken thighs skin side down in the skillet and don't disturb. Allow them to cook for about 10 minutes until a fat renders and golden brown crust has formed; they should pull easily away from skillet without pulling of the skin.
  • Flip over the chicken thighs and transfer the skillet to the oven and bake for 25 minutes, or until an instant read thermometer reads 165°F.
  • Use tongs or a spatula to remove chicken thighs from the skillet, and set aside on plate. Allow them to rest for 5-10 minutes while you prepare the sauce.
  • In the same skillet, whisk in a tablespoon of flour until smooth.
  • On the stove top on high heat, add the cup of wine, chicken broth/stock (2 cups), garlic cloves and herb sprigs and whisk.
  • Cook the liquid, herbs and garlic cloves on high heat until it has reduced by half. If desired, remove the herbs and garlics with a slotted spoon. Salt and pepper to taste if necessary.
  • Return chicken thighs to pan, nestling into the pan sauce, and remove from heat.

Notes

  1. Pat the chicken thighs dry with a paper towel to remove moisture. 
  2. Allowing the chicken thighs to "air out" in the fridge, uncovered for at least an hour will also dry out the skin, and make it crispier. 
  3. Don't stack the cooked chicken thighs while they rest to avoid steaming them which will make the skin soggy. 
  4. Don't drown the chicken thighs in sauce to serve, and wait until right before serving to spoon a little over the chicken, or under the chicken on the serving plates. 

Nutrition

Serving: 1g | Calories: 415kcal | Carbohydrates: 3g | Protein: 25g | Fat: 30g | Saturated Fat: 7g | Cholesterol: 148mg | Sodium: 405mg | Potassium: 401mg | Sugar: 1g | Vitamin A: 118IU | Vitamin C: 6mg | Calcium: 22mg | Iron: 1mg