One-Skillet Crispy Chicken Thighs

A delicious, easy, one-skillet meal of juicy chicken with crispy skin. Thighs are almost impossible to overcook, and the sauce appeals to almost any palate. Use the sauce as is or thicken with a roux to make a gravy. Serve with rice.

• Preparation Time: 15 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 5 mins
• Calories: 336 Calories

Ingredients

• ½ teaspoon salt
• 1 tablespoon white sugar
• ½ teaspoon ground black pepper
• 1 tablespoon olive oil
• 2 tablespoons chopped fresh parsley
• salt and ground black pepper to taste
• 2 cups chicken stock
• 1 ½ tablespoons soy sauce
• 1 clove garlic, crushed
• 1 large shallot, minced
• 1 stick butter, softened
• 1 ½ tablespoons red wine
• 6 bone-in, skin-on chicken thighs, excess fat trimmed

Recipe Instructions

Step 1

Preheat the oven to 425 degrees F (220 degrees C).

Step 2

Mix butter, shallot, parsley, garlic, salt, and pepper together in a small microwave-safe bowl. Microwave until melted, about 1 minute. Add soy sauce, wine, and sugar; mix well.

Step 3

Pat chicken completely dry. Season both sides with salt and pepper. Heat olive oil in a large oven-safe skillet until shimmering. Arrange thighs skin-side down in the skillet. Brown in batches until crispy enough to release from the pan, 5 to 7 minutes. Drain excess fat.

Step 4

Spoon some of the butter mixture onto the skinless side of the thighs. Flip over and pour the rest of the mixture around the thighs, avoiding the skins. Add chicken stock slowly until about 3/4 of the way up the thighs. Scrape up browned bits into the sauce.

Step 5

Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, 40 to 50 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).