Extra Juicy White Wine & Herbs Marinated Pan-Seared Chicken Thighs

White Wine & Herbs Pan-Fried Chicken Thighs are a tasty and very simple to prepare main dish, ideal to serve for Sunday lunch with the family or a convivial dinner with friends.

Making them at home is easy and within everyone's reach. All you need to do is arrange the chicken legs in a baking dish, season them with a mix of aromatic herbs, a clove of garlic and a pinch of salt and pepper, moisten them with white wine and then leave them to rest in the fridge, covered with cling film, for about a couple of hours. Once the time has passed, all you have to do is drain the meat from the marinade, brown it on the stove with a base of garlic and oil, blend it with white wine and finally cook it with a glass of warm water. The result will be an aromatic and succulent dish, to be served with its sauce for the joy of adults and children.

What Are Pan-Fried Chicken Thighs?

Pan-fried chicken thighs hold a cherished spot in American culinary tradition, with roots tracing back to early settlers and Southern home kitchens. While frying chicken pieces was a common practice among Scottish and West African immigrants, it was in the American South that the method evolved into a signature dish—flavorful, crisp, and deeply seasoned. Chicken thighs, known for their juiciness and affordability, became a favored cut, especially among working-class families. Unlike the whole fried chicken often associated with special occasions, pan-frying thighs offered a practical, everyday solution. In rural kitchens, cast iron skillets became essential tools, helping cook the meat evenly while sealing in flavor. Over time, regional variations emerged, incorporating local spices, buttermilk marinades, or gravy finishes.

Pro Tips for The Best Pan-Fried Chicken Thighs

• Before seasoning, make sure the thighs are dry. This helps them brown better and develop that golden, crispy crust.
• A cast iron or thick-bottomed pan distributes heat evenly and retains it well, giving the chicken a better sear and more even cooking.
• Fry in batches if necessary. Overcrowding traps steam and prevents proper browning, resulting in soggy rather than crispy skin.
• Searing the chicken skin side down first allows it to crisp up beautifully. Press lightly with a spatula to keep full contact with the pan.
• Let the chicken rest for a few minutes after cooking to let the juices redistribute, ensuring moist, flavorful meat.

Can I Use Boneless Chicken Thighs for This Recipe?

Yes, you can definitely use boneless chicken thighs for this recipe! They cook faster and are easier to eat, making them a convenient option. However, since they lack the bone, you’ll want to watch the cooking time carefully to avoid drying them out—reduce the pan-frying time slightly. Also, while you’ll still get great flavor, boneless thighs might not be quite as juicy or rich as bone-in cuts.

How Long Should I Pan Fry The Chicken Thighs?

For bone-in, skin-on chicken thighs, pan-fry them over medium heat for about 7–8 minutes per side, or until the skin is golden and crisp and the internal temperature reaches 75°C (165°F).

For boneless chicken thighs, reduce the cooking time slightly—5–6 minutes per side should be enough, depending on thickness. Always use a meat thermometer to ensure doneness without overcooking.

Tip: Covering the pan loosely after flipping can help cook them through without burning the outside.

How Do I Know When They're Cooked?

To know when chicken thighs are fully cooked, check that the internal temperature reaches 75°C (165°F) using a meat thermometer—this is the most reliable method. The juices should run clear when pierced, not pink, and the meat should feel firm but not hard. A properly cooked thigh will also have a golden brown exterior with crisp skin if bone-in. Let the chicken rest a few minutes after cooking to lock in moisture and enhance flavor.

How Do I Get My Chicken Thighs Crispy in The Pan?

To get crispy chicken thighs in the pan, start with bone-in, skin-on thighs and pat them completely dry before seasoning. Use a heavy skillet like cast iron and heat a small amount of oil over medium heat. Place the thighs skin side down first and press lightly to ensure full contact with the pan. Let them cook undisturbed for several minutes until the skin is golden and crisp before flipping. Avoid overcrowding the pan, which traps steam and prevents crisping.

Can I Bake These, Instead?

Yes, you can bake chicken thighs instead of pan-frying them. Simply season as directed, then place them skin side up on a baking sheet or in an oven-safe dish. Bake at 200°C (400°F) for 35–45 minutes (depending on size), or until the internal temperature reaches 75°C (165°F) and the skin is crispy. For extra crispiness, finish under the broiler for a few minutes at the end.

What Can I Serve With These Chicken Thighs?

Pan-fried chicken thighs pair beautifully with a variety of sides. For a classic meal, serve them with roasted potatoes or mashed potatoes and sautéed green beans or steamed broccoli. For something lighter, try a fresh garden salad, grilled vegetables, or couscous.

Want a Southern twist? Go for cornbread, collard greens, or mac and cheese. Rice dishes like lemon herb rice or wild rice pilaf also make excellent companions. Don’t forget a dipping sauce or pan gravy for extra flavor!

Can I Make Them Ahead of Time?

Yes, you can make pan-fried chicken thighs ahead of time. Cook them fully, let them cool, then store in an airtight container in the fridge for up to 3–4 days.

When ready to serve, reheat in a skillet or oven at 160°C (325°F) to restore their crispiness—avoid the microwave if possible, as it can soften the skin. For best results, reheat uncovered to maintain texture.

Do They Freeze Well?

Yes, pan-fried chicken thighs freeze very well. Let them cool completely, then wrap them tightly in foil or plastic wrap and place in a freezer-safe container or bag. They can be frozen for up to 3 months.

To reheat, thaw in the refrigerator overnight, then warm in the oven at 160°C (325°F) until heated through and the skin crisps up again. Avoid microwaving if you want to preserve texture.

How to Store Pan-Fried Chicken Thighs

To store leftover pan-fried chicken thighs, let them cool to room temperature first. Then, place them in an airtight container or wrap them tightly in foil or plastic wrap and refrigerate. They’ll stay fresh for 3–4 days.

How to Make Pan-Fried Chicken Thighs

Place the chicken thighs in a large baking dish.

Season with dried oregano, thyme leaves, rosemary needles and the garlic clove cut in half, then season with salt and pepper.

Massage the meat well with your hands.

Pour the white wine.

Cover with cling film and marinate in the fridge for about a couple of hours.

Once the resting time has elapsed, drain the chicken legs from the marinade liquid and leave them to brown in a non-stick pan with a sauté of garlic and oil.

When the meat is well browned on all sides, blend with the white wine.

Wet with 150 ml of water and continue cooking over low heat, stirring occasionally, for about 30 minutes. A few minutes before the end, season with salt and pepper.

Once ready, arrange the meat on a serving dish and drizzle it with its cooking juices.

Enjoy!