Main dish

Pan Seared Chicken thighs


Pan Seared Chicken Thighs

Pan seared chicken thighs are crispy on the outside and juicy on the inside. Made with an easy and delicious mushroom sauce, 20 minutes and your dinner is ready to be served!


  • Pan (bake-able)
  • Oven


  • 5 chicken thighs with bone and skin on
  • 1 pack of brown mushrooms or chopped into 4ths
  • 1/2 onion, diced
  • 2 garlic cloves, minced
  • 1/4 cup of dry white wine
  • 1 1/2 cup of beef stock, unsalted
  • 2 sprigs of thyme
  • 1 tbsp of unsalted butter
  • olive oil


  • Preheat oven to 425 F.
  • Salt and pepper your chicken thighs on both sides.
  • Place your bake-able pan on a medium heat and add 1-2 tbsp of olive oil.
  • Place your chicken skin side down first onto the pan and sear until the skin is golden brown. Then flip your chicken and sear for additional 2 minutes.
  • Take your chicken out of the pan and place onto a sheet pan fitted with a rack.
  • Add your onions onto the pan and cook on a low heat till they are half way cooked. Then add in your garlic and mushrooms.
  • Cook until the mushrooms let out all of their juices and if additional oil is needed, add some.
  • Add in your wine and cook until it's reduced to 2/3.
  • Once reduced, add in your thyme and chicken thighs and pour in your beef stock.
  • Place into your preheated oven and bake for 12 to 15 minutes or until your chicken thighs reach 165 F.
  • Take your chicken out of the pan and place them onto a sheet pan fitted with a rack.
  • Reduce your liquid until it becomes a sauce consistency. (Watch the video to see the consistency.)
  • Add in your butter and stir until combined.
  • Taste for salt and pepper.
  • Serve hot and Enjoy!



What chicken thighs should you use?
Chicken thighs with bone and skin.
What heat do you want to sear your chicken at?
You want to sear your chicken at a medium heat.
Why do I put the chicken thighs skin side down first?
You want to get your skin crispy first.
What pan can you use?
Only a  pan that is allowed to be use in the oven.
How much oil do you add to the pan?
Enough to coat the pan or 1-2 tbsp.
When do i flip the chicken?
I flip the chicken when the skin is golden brown. 
Why does my skin stick to the pan?
Your skin may stick to the pan, this means that your chicken isn't ready to flip, once its ready it will come off itself.
What wine did I use?
I use a dry white wine called Sauvignon Blanc.
Why I use unsalted beef stock?
Using unsalted beef stock helps you control the amount of salt that is added to your sauce.
What oven temperature do I bake at?
How long does the chicken bake in the oven?
12 to 15 minutes, it may take more depending on your oven.
What temperature does your chicken need to be cooked to?
How long will it take to get your sauce to the right consistency?
Couple minutes, constantly mix.
Why to taste before you are adding salt and pepper?
You want to taste before adding salt and pepper, to make sure you are not adding more than needed.
What to do when reheating your chicken the next day?
Into a hotel pan place your chicken skin side up and pour in unsalted chicken stock half  way covering the chicken. Cover with foil and bake until warm. Also bast your chicken with the stock, this will help the top of the chicken stay moist and juicy. 
What to do when your sauce reduced to much?
You can add more beef stock and reduce it again to the right consistency. 
Can I add heavy cream to make the sauce more creamier?
Yes you can, you will only have to reduce it and use the back of a  spoon to help show you if its a sauce consistency.

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