Chicken in a pan

Name: Chicken in a pan
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 4
Ingredients: Chicken legs 2 lbs; Lemons untreated 1; White wine ½ cup; Garlic 1 clove; Rosemary 2 sprigs; Thyme 3 sprigs; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste

it de es fr br

Gluten Free
Lactose Free

Difficulty: Easy
Prep time: 5 min
Cook time: 45 min
Serving: 4
Cost: Low

PRESENTATION

Pan-fried chicken from Italy? Honestly, it is like magic on a plate. Seriously good stuff. In different regions, folks add their own twist, but the basics? Classic. You start with whole chicken thighs, skin-on, cooked till they’re all crispy and golden, then finish with a splash of white wine—really brings it together. In most Italian homes, the aroma of rosemary and thyme fills the air, giving the chicken that tender, herby vibe. And look, slices of fresh lemon are added near the end. That citrus kick? So so good. Brightens everything up without overpowering. It's the kind of dish you'd find on a family table when you want something easy but still packed with moist, real flavor.

This pan-fried chicken recipe is all about honest ingredients and a little patience in the skillet. Pretty simple. No two Italian kitchens make crispy pan-fried chicken the same way, which is great, honestly. In the north, they might throw in more herbs or splash more wine. Meanwhile, in the south, some folks add garlic or a hint of chili for a different twist. And you know what? Whatever goes in, the chicken turns out golden outside, with juices sealed in so each bite is tender and full of flavor.

You'll often see this dish paired with seasonal veggies—maybe roasted potatoes in winter or a fresh salad when it’s warm. Perfect for a quiet weeknight or a Sunday lunch. People love how easy pan-fried chicken is to tweak. Some swap in pan-fried chicken breast or go all dark meat for those extra juicy bites. However you mix it up, the result is always that crispy, herby finish that feels like home. And listen, that’s the magic of Italian skillet cooking—simple, rustic, and moist every time. It's really a nod to Italy's tradition of using fresh, seasonal ingredients to create meals that are both delicious and comforting.

How to prepare Chicken in a pan

To prepare the chicken in a pan, first, clean the drumsticks and thighs by removing any remaining feathers with a kitchen torch 1. Heat extra virgin olive oil in a pan with a clove of garlic in its skin, 2 sprigs of rosemary, and 2 sprigs of thyme. Let the oil infuse for a couple of minutes. Add the chicken skin side down 2 and sear for 5 minutes, flip the chicken, and cook for another 5 minutes 3.

Deglaze with white wine 4 and let all the alcohol evaporate (this will take about 3-5 minutes). Add an untreated lemon cut into slices 5 and continue cooking for about 25 minutes. Season the chicken with salt 6 and black pepper.

Cook for another 5 minutes 7. Enhance the flavor with a few leaves of thyme. Serve the chicken in a pan while it's hot 9.

Storage

The chicken in a pan can be stored in the refrigerator for two days, alternatively, you can freeze it after cooking.

Advice

Here we used whole thighs including drumsticks and thighs; you can make the recipe with other parts of the chicken, such as wings.

For the translation of some texts, artificial intelligence tools may have been used.

Chicken in a pan

PRESENTATION

How to prepare Chicken in a pan

Storage

Advice

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