Cookwith

Name: Pan-Roasted Chicken with Lemon-Herb Pan Sauce
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 bone-in, skin-on chicken thighs; 1 tsp kosher salt; 1/2 tsp freshly ground black pepper; 1 tbsp olive oil; 1 small shallot, finely minced; 2 garlic cloves, minced; 1/3 cup dry white wine (or chicken broth); 1/2 cup low-sodium chicken broth; Zest of 1 lemon; 2 tbsp fresh lemon juice (about 1 lemon); 1 tbsp unsalted butter; 2 tbsp chopped fresh parsley; 1 tsp chopped fresh thyme (or 1/2 tsp dried thyme)

Pan-Roasted Chicken with Lemon-Herb Pan Sauce

SweetPepper8651

This pan-roasted chicken is a tribute to classic French technique and Mediterranean brightness, perfect for a clear summer evening in Quebec. Searing the chicken locks in flavor, while a vibrant lemon-herb pan sauce cuts the richness and keeps each bite lively. Shallots and garlic add aromatic depth, and the sauce is finished with a final swirl of butter for silkiness. This dish is both elegant and approachable, ready in under 40 minutes—perfect for impressing company or just treating yourself to a bistro-worthy meal at home.

Ingredients

Instructions

Pat chicken thighs dry with paper towels. Season all over with salt and pepper. Let sit at room temperature for at least 15 minutes for best flavor.
Heat olive oil in a large oven-safe skillet over medium-high heat. When hot, add chicken thighs skin-side down. Sear until skin is golden brown and crisp, about 7 minutes. Flip and cook another 4 minutes. Transfer chicken to a plate (they will finish cooking later).
Pour off all but 1 tablespoon fat from the pan. Lower heat to medium. Add shallot and cook until softened, about 2 minutes. Add garlic and stir for 30 seconds.
Pour in white wine (or chicken broth) and scrape up any browned bits from the pan. Simmer until reduced by half, about 2 minutes.
Add chicken broth, lemon zest, and thyme. Return chicken thighs to skillet, skin-side up. Transfer skillet to oven and roast at 400°F (if oven-safe) OR cover and cook on stovetop, until chicken is cooked through (internal temp 165°F), 10-15 minutes.
Transfer chicken to a plate. Bring sauce to a rapid simmer. Stir in lemon juice and butter, whisking until glossy. Taste and adjust salt, pepper, or lemon to your liking.
Spoon sauce over chicken and sprinkle with parsley. Serve immediately.