Pan-fried chicken thighs cook in a cold pan and develop an unbelievably crispy skin.
We start by placing skin-onchicken thighsin a cold cast-iron skillet, skin side down.
Learn how to make pan-fried chicken thighs.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
This recipe is so simple and made with very few ingredients, yet its packed with flavor.
Here’s a brief outline of the process; the full recipe is further below.
You’ll need another 5 to 10 to reach 165F, the recommended internal temperature.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Can You Cook Chicken in a Cold Pan?
The sauce will further thicken when refrigerated, and it likely wont reheat well.
Gently reheat on a low power in the microwave.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Reheat chicken in the oven until warmed through.
you’re free to also reheat in an air fryer and get back some of that crispy skin.
Other sides that would be great with this dish includeroasted asparagus,squash casserole, orloaded smashed potatoes.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Ingredients
4(8-oz.
Place thighs, skin sides down, in a large cast-iron skillet.
Remove chicken thighs to a large plate.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Do not wipe skillet clean.
Make sauce:
Add wine to skillet, and increase heat to medium-high.
Remove from heat, and add butter.
Stir until butter has melted and sauce is glossy, about 1 minute.
Spoon sauce evenly over chicken thighs.
Garnish with thyme leaves.
