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Crispy Butter Chicken Thighs Recipe Easy Homemade with White Wine Sauce

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This recipe features crispy, golden chicken thighs seared in butter and olive oil, finished with a silky white wine pan sauce. It’s an easy yet elegant dish perfect for weeknight dinners.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs (about 1.5 pounds / 700 grams)
  • 3 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1 medium shallot, finely chopped
  • 3/4 cup dry white wine (Sauvignon Blanc or Pinot Grigio)
  • 1/2 cup chicken broth
  • 1 tablespoon freshly squeezed lemon juice
  • 2 teaspoons fresh thyme, chopped (or 1 teaspoon dried)
  • Salt and black pepper, to taste
  • Optional: pinch of crushed red pepper flakes

Instructions

  1. Pat the chicken thighs dry with paper towels and season both sides generously with salt and pepper. Let rest at room temperature for about 15 minutes.
  2. Heat a heavy-bottomed skillet over medium heat and add olive oil and 2 tablespoons of butter. Let the butter melt and foam but not brown, about 2 minutes.
  3. Add the chicken thighs skin-side down. Press lightly with tongs to ensure even contact. Cook without moving for 7-9 minutes until the skin is golden brown and crisp. Lower heat if butter starts to burn.
  4. Flip the chicken and cook the other side for 7 minutes. Reduce heat to low, cover loosely, and cook for 5 more minutes until cooked through (internal temperature 165°F / 74°C).
  5. Transfer chicken to a plate and tent with foil to keep warm.
  6. Drain excess fat if needed, leaving browned bits in the pan. Add remaining 1 tablespoon butter, then sauté shallots and garlic over medium heat for 2 minutes until softened and fragrant.
  7. Pour in white wine slowly, scraping the pan to loosen browned bits. Simmer and reduce by half, about 4-5 minutes.
  8. Stir in chicken broth, lemon juice, and thyme. Simmer for 3-4 minutes until sauce thickens slightly and coats the back of a spoon.
  9. Season sauce with salt, pepper, and optional red pepper flakes. Return chicken to pan for 1-2 minutes to rewarm and soak up sauce.
  10. Serve chicken skin-side up with white wine pan sauce spooned over immediately.

Notes

Pat chicken dry thoroughly and let rest at room temperature before cooking for best crispiness. Use a butter and olive oil combo to prevent burning. Avoid moving chicken too soon to allow skin to crisp. Reheat gently in a skillet to maintain crispy skin. Can be finished in oven at 400°F for 15 minutes after searing for an alternative method.

Nutrition

Keywords: crispy chicken thighs, butter chicken, white wine sauce, easy chicken recipe, weeknight dinner, pan-seared chicken

Find it online: https://katedishes.com/crispy-butter-chicken-thighs-recipe-easy-homemade-with-white-wine-sauce/