Pan-Fried Chicken Thighs

Total Time Prep/Total Time: 30 min.
Yield 4 servings
Test Kitchen Approved
Pan-fried chicken thighs are the easiest, tastiest weeknight dinner you can make. Dress them up with your favorite spices and sides and you have got a meal in a flash.

Ingredients

  • 1 tablespoon butter
  • 4 bone-in chicken thighs (1-1/2 pounds)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/3 cup dry red wine
  • 1 garlic clove, minced
  • 1/2 cup heavy whipping cream
  • 1 tablespoon minced fresh rosemary

Directions

  1. In a large skillet, heat butter over medium-high heat. Brown chicken on both sides; season with salt and pepper. Reduce heat to medium; cook, covered, 10-12 minutes or until a thermometer reads 170°-175°. Remove chicken to a serving plate; keep warm.
  2. Pour drippings from pan (do not wipe skillet clean); add wine and garlic. Bring to a boil, stirring to loosen browned bits from pan; cook 1-2 minutes or until wine is reduced by half. Stir in cream and rosemary. Return to a boil; cook 1-2 minutes or until slightly thickened. Serve with chicken.

Nutrition Facts

1 chicken thigh with 2 tablespoons sauce: 361 calories, 28g fat (13g saturated fat), 130mg cholesterol, 398mg sodium, 1g carbohydrate (1g sugars, 0 fiber), 23g protein.

My creamy chicken tastes like a five-star restaurant dish but takes only minutes and few ingredients to make. Use fresh rosemary. Trust me. —Sarah Campbell, Terre Haute, IN
Recipe Creator

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