Chicken thighs in the pan

Name: Chicken thighs in the pan
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 4
Ingredients: Chicken legs (8 pieces, each approximately 6.3 ounces) 3.3 lbs; Garlic 1 clove; Water ½ cup; White wine 1.75 oz; Extra virgin olive oil 1 spoonful; Fine salt to taste; Rosemary dry 1 tsp; Parsley dry 1 tsp; Oregano dry 1 tsp; Lemon peel untreated 1; Garlic 1 clove; White wine 3.4 oz; Extra virgin olive oil 4 spoonfuls

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Gluten Free
Lactose Free

Difficulty: Easy
Prep time: 10 min
Cook time: 50 min
Serving: 4
Cost: Low
Note + marinating time (at least 3 h)

PRESENTATION

So here's the thing, when it comes to classic Italian cooking, pan-seared chicken thighs really stand out. This dish is all about getting amazing flavor and perfect texture from simple ingredients. I mean, the magic starts with a marinade that’s a blend of fresh herbs, garlic, lemon zest, and a splash of white wine. And you know what? This mixture soaks into the chicken for hours. Like, making each bite juicy and full of goodness. The secret? Letting that marinade work its magic before the chicken even touches the skillet.

Once it does, you’ll get that crispy crust. Really, it smells fantastic, while the inside stays moist and tender. Whether you use bone-in chicken thighs or boneless, the results are always, always impressive. It brings that Italian balance—crispy outside, succulent inside, and just the right amount of golden color. Throughout Italy, some cooks add extra garlic or a pinch of chili flakes for heat. Which is great. But the basics remain unchanged.

Thing is, this dish feels special, even though it is just skillet chicken thighs. These tender pieces pair perfectly with roasted veggies, potatoes, or even a simple salad. Plus, the aroma while cooking fills the kitchen—making everyone hungry. It's the kind of meal that invites experimentation—try it with rosemary one day, or swap in a different white wine the next. For real.

Whether you call it crispy chicken thighs, pan-seared chicken thighs, or cast iron skillet chicken, the combination of crispy crust, deep flavor, and juicy meat keeps people coming back. Italian home cooks have really, really mastered how to make something easy taste amazing by focusing on the little details. It's no wonder this easy chicken thigh recipe is a favorite. Next time you’re in the mood for something delicious, give this dish a try and enjoy the comforting flavors of Italian home cooking right in your own kitchen.

INGREDIENTS

Chicken legs 3.3 lbs (1.5 kg) - (8 pieces, each approximately 6.3 ounces)

Garlic 1 clove

Water ½ cup (100 g)

White wine 1.75 oz (50 g)

Extra virgin olive oil 1 spoonful

Fine salt to taste

For the marinade: Rosemary 1 tsp - dry; Parsley 1 tsp - dry; Oregano 1 tsp - dry; Lemon peel 1 - untreated; Garlic 1 clove; White wine 3.4 oz (100 g); Extra virgin olive oil 4 spoonfuls

Preparation

How to prepare Chicken thighs in the pan

To prepare the pan-fried chicken thighs, first mix the rosemary 1, parsley 2, and dried oregano 3 in a large bowl.

Add a clove of garlic sliced 4, the grated lemon zest 5, and the white wine 6.

Finally, pour the oil 7 and place the chicken thighs in the bowl 8. Massage the meat well to season it evenly, then cover with plastic wrap 9. Place the bowl in the refrigerator for at least 3 hours, turning the thighs halfway through the marinating time.

You are ready to cook: in a non-stick pan, heat the oil with a clove of garlic, then place the chicken thighs 10 and brown them gently on all sides 11. Once well browned, salt 12.

Deglaze with the white wine 13 and let it evaporate completely, then add the water, cover with the lid 14, and cook for 30 minutes, still over low heat. After this time, remove the lid and continue cooking for another 10 minutes 15. Your pan-fried chicken thighs are ready to be served!