Garlic Sauce Chicken Thighs Recipe | Simple Stovetop Chicken Dinner (2024)

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4.64 from 25 votes

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Bone-in chicken thighs, pan-seared to perfection and served with a great garlic and wine sauce.

Garlic Sauce Chicken Thighs Recipe | Simple Stovetop Chicken Dinner (2)

Pan-Seared Bone-In Chicken Thighs

As passionate food lovers, we adore a good chicken dish, but the Pan-Seared Bone-in Chicken holds a special place in our hearts. It has rightly earned its title as our most cherished chicken recipe, now and for eternity. Indeed, it’s a culinary blessing worthy of an ‘Amen.’ 🙏

This magnificent dish represents an exquisite blend of juicy, bone-in chicken thighs and a rich, fragrant garlic sauce, perfectly seared on the stovetop to create a dang delicious dinner. If you’ve been searching for the ideal stovetop chicken recipe, search no more – this is the one for you!

Garlic Sauce Chicken Thighs Recipe | Simple Stovetop Chicken Dinner (3)

Why do we hold such a confident promise for this recipe? Just take a glance at the glowing reviews in the comments section below. They provide a testament to the deliciousness of this recipe, filled with satisfied home cooks who’ve experienced the wonderful flavors this bone-in chicken recipe has to offer. 😉 OR, serve them this Garlic Yogurt Baked Chicken,which is alsoah.may.zing!

I also served some of those Spinach and Artichoke Dip Pizza, aaaaand Lemon Cheesecake Crescent Rolls. We LOVED all of it!

Garlic Sauce Chicken Thighs Recipe | Simple Stovetop Chicken Dinner (4)

How To Cook Bone-in Chicken Thighs

  • Heat up the vegetable oil and melt the butter in a deep, large skillet.
  • Meanwhile, season the chicken thighs with salt and pepper and them to the skillet; cook for about 4 to 5 minutes per side, and remove from the pan.
  • Add the garlic to the pan and cook for 3 minutes, frequently stirring, trying not to burn the garlic.
  • Pour in the wine and scrape up all the browned bits from the bottom of the pan.
  • Add in the rosemary and parsley, then return the chicken to the skillet.
  • Cover and cook over medium-low heat for 20 minutes, or until the chicken is cooked through.
  • Remove from heat, spoon the garlic sauce over the chicken, and serve.
Garlic Sauce Chicken Thighs Recipe | Simple Stovetop Chicken Dinner (5)
Garlic Sauce Chicken Thighs Recipe | Simple Stovetop Chicken Dinner (6)

Tips and Tricks for Garlic Sauce Chicken Thighs

  • Feel free to use more garlic if you want, but not less than what I’ve recommended. 🙃
  • Also, bring out the best white wine that you got because this chicken is all about the garlic and the wine. They go hand in hand. It’s like garlic-infused-wine-chicken-something. It’s delicious.
  • Use a deep skillet large enough to fit 4 chicken thighs without crowding the pan.
  • You always want to start cooking the skin first, then flip over and brown the other side.
  • Please do not move the chicken around while it’s cooking; flip it when there isn’t much resistance. If you feel like the chicken is stuck to the pan, don’t force it. Give it a minute or two, and then flip it over.
Garlic Sauce Chicken Thighs Recipe | Simple Stovetop Chicken Dinner (7)

So, if you’re ready to try out a dish that’s got an army of food lovers behind it, why not give this Pan-Seared Garlic Sauce Bone-in Chicken recipe a whirl? With every bite, you’ll understand why it has taken a permanent place at the top of our favorite chicken recipes list. Happy cooking!


Garlic Sauce Chicken Thighs Recipe | Simple Stovetop Chicken Dinner (8)

Garlic Sauce Chicken Thighs

Katerina | Diethood

Pan-seared chicken thighs prepared with an incredible wine and garlic sauce.

4.64 from 25 votes

Servings : 4

Print Recipe Pin Recipe Save

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr


  • 3 tablespoons vegetable oil
  • 1 tablespoon butter
  • 2 pounds bone-in skin-on chicken thighs
  • salt and fresh ground black pepper, to taste
  • 1 whole bulb garlic, peeled, cloves separated
  • 1 cup dry white wine, use a wine that you like
  • 3 tablespoons chopped fresh parsley
  • 1 sprig fresh rosemary


  • Heat oil and butter in a large skillet.

  • Season the chicken thighs with salt and pepper and transfer them to the skillet.

  • Cooking over medium heat, brown the chicken on both sides; about 4 to 5 minutes per side.

  • Remove chicken from the skillet and set aside.

  • Add garlic cloves to the skillet and cook, frequently stirring, until golden, about 2 to 3 minutes. Do not burn the garlic.

  • Carefully add wine to the skillet.

  • Stir in the parsley and add a sprig of rosemary; continue to stir and scrape all the browned bits from the bottom of the skillet.

  • Add the chicken back to the skillet.

  • Cover and cook over medium-low heat for 20 minutes, turning the chicken over halfway through cooking. Add a couple of tablespoons of wine – you can also use chicken broth – if it looks too dry when you turn over the chicken.

  • Remove from heat; transfer the chicken to a serving dish, and spoon the garlic sauce over the chicken.

  • Serve.


  • Feel free to add extra garlic, but not less than suggested. This dish hinges on garlic and good white wine, a match made in culinary heaven.
  • Use a skillet that comfortably holds four chicken thighs. Start by cooking the skin-side first, then flip to brown the other side. Avoid moving the chicken while cooking; flip it only when it releases easily from the pan. If it sticks, wait a minute or two, then try flipping again.
  • Serve this chicken with a side of vegetables and/or pasta.
  • Store leftovers in an airtight container and keep them refrigerated for up to 3 days.


Serving: 0.5 pounds | Calories: 588 kcal | Carbohydrates: 2 g | Protein: 31 g | Fat: 45 g | Saturated Fat: 12 g | Polyunsaturated Fat: 13 g | Monounsaturated Fat: 16 g | Trans Fat: 0.3 g | Cholesterol: 196 mg | Sodium: 176 mg | Potassium: 456 mg | Fiber: 0.1 g | Sugar: 1 g | Vitamin A: 491 IU | Vitamin C: 4 mg | Calcium: 26 mg | Iron: 2 mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Dinner

Cuisine: American

Keyword: chicken thigh recipe, chicken thighs recipe, how to cook chicken thighs

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Garlic Sauce Chicken Thighs Recipe | Simple Stovetop Chicken Dinner (2024)


How to make chicken thighs taste better? ›

Spices like smoked paprika, cumin, coriander, cayenne, and thyme will make the most flavorful spice rub for your chicken, so make sure to always have your pantry stocked with some spices. Preheat a cast iron or non-stick pan over medium-high heat for 2 minutes with 1 tablespoon of oil.

How long should you simmer chicken thighs? ›

How long to boil chicken thighs
  1. bone-in fresh - 25-30 minutes.
  2. bone-in frozen - 45-50 minutes.
  3. boneless fresh - 20-25 minutes.
  4. boneless frozen - 30-35 minutes.
Apr 6, 2023

What cooking method is best for chicken thighs? ›

Chicken thighs are a perfect go-to for a hot grill (or grill pan!). Try a rub or marinade, or simply season with salt and pepper. Brush grill grates or grill pan with oil. Preheat a grill or grill pan over medium-high heat.

Is 30 minutes long enough to cook chicken thighs? ›

Baking Temperature and Timing

While chicken thighs only need to be cooked to an internal temperature of 165 degrees as read by a meat thermometer, I recommend you bake them until they reach 180 – 190 degrees. This takes 30-40 minutes at 400 degrees.

Do chicken thighs get more tender the longer you cook them? ›

Unlike chicken breasts, chicken thighs and drumsticks actually become more tender the longer they cook. That's because of their makeup. Dark meat has an abundant amount of connective tissue, which dissolves into gelatin as the meat cooks, rendering it juicy and tender.

How to make chicken more flavorful? ›

Add a touch of spice to your chicken breast by combining paprika, cinnamon, turmeric, cumin, ginger, garlic and olive oil to create a paste. Then cover your chicken breast with the paste and pat down to secure.

Does simmering chicken in sauce make it tender? ›

Moist Heat Cooking: Consider simmering the tough chicken in a liquid-based recipe, such as a stew, soup, or curry. Moist heat cooking methods can help break down the fibers in the meat, making it more tender.

Do you cook chicken before adding simmer sauce? ›

It is often preferable to cook the meat and vegetables separate from the simmer sauce at high heat first. Then add the sauce, cover, and simmer over low heat for about 20 minutes, stirring every few minutes and using the time you saved in preparation to make a salad or even catch up on social media.

Should you cover chicken when simmering? ›

Cover the pot and lower the heat slightly so it stays at a pretty rapid simmer. Depending on the size of your chicken breasts, they should simmer for about 10 minutes. After 10 minutes, remove one piece from the pot and check with a meat thermometer. The internal temperature should be 165°.

Is it better to cook chicken thighs in the oven or on the stove? ›

All three types of chicken thighs cook well in an oven. Boneless chicken thighs are the quickest-cooking option, and roasting skin-on thighs in an oven can yield a crispy surface even without the chicken skin. Thanks to the even heat of an oven, the bone-in variety can also cook evenly. 1.

Is it better to bake or fry chicken thighs? ›

Chicken is a very versatile meat that can be roasted, fried and even steamed for delicious results. Chicken thighs, however, benefit the most from being roasted or fried, as it allows the fat to render and results in a succulent texture.

How do you tell if chicken thighs are fully cooked? ›

Poke the Meat

For properly cooked chicken, if you cut into it and the juices run clear, then the chicken is fully cooked. If the juices are red or have a pinkish color, your chicken may need to be cooked a bit longer.

Should chicken thighs be covered or uncovered? ›

We don't cover our skin-on chicken thighs because we want that skin to get nice and crispy! To achieve this just follow these 4 simple steps! Place your chicken on top of a metal rack set inside a large rimmed baking sheet. Pat the chicken dry with a paper towel and use kitchen shears to trim off any excess fat.

Should chicken thighs be covered when baking? ›

Bake chicken thighs for 40 minutes covered with foil on a baking sheet. This traps in the moisture and allows the juices to stay intact. Remove the foil and bake an additional 10 to 20 minutes to finish the chicken and allow the skin to get crispy. An instant-read thermometer will register 165 degrees F.

Why don't I like chicken thigh? ›

Some possible reasons could be: Texture: Chicken legs can have a slightly tougher texture compared to other parts of the chicken, such as the breast meat. Some people may not enjoy the texture of the meat or find it too chewy. Flavor: Chicken legs have a distinct flavor that may not be appealing to everyone.

How do you make bland cooked chicken taste better? ›

13 Ways To Make Roast Chicken Taste Way Better
  1. Brine, or dry brine, well before cooking. ...
  2. Coat it in a flavorful dry or wet rub. ...
  3. Make sure it's dry and at room temperature before cooking. ...
  4. Stuff the cavity with aromatics. ...
  5. Citrus, citrus, citrus. ...
  6. Rub butter under the skin. ...
  7. Marinate it in mayo. ...
  8. Spatchco*ck the bird.
Apr 13, 2023

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