Chicken Recipe
Make Chicken Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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For the chicken
For the pan sauce
To finish and garnish
Method
For the chicken
- 1
Prep and season
Pat the chicken thighs dry with paper towels. Season both sides evenly with kosher salt, black pepper, paprika, and garlic powder.
- 2
Heat the pan
Place a large skillet (preferably heavy-bottomed or cast-iron) over medium-high heat. Add 2 tablespoons olive oil and let it heat until shimmering but not smoking (about 1–2 minutes).
- 3
Sear the chicken
Arrange the chicken thighs skin-side down in a single layer, pressing lightly so skin makes full contact. Cook undisturbed until the skin is deep golden brown and releases easily from the pan, 6–8 minutes. Adjust heat if the skin is browning too fast.
- 4
Flip and finish
Flip the thighs and reduce heat to medium. Continue cooking until an instant-read thermometer inserted into the thickest part registers 160°F (71°C), about 6–8 more minutes. (If using bone-in thighs, cook to 165°F (74°C).) Transfer chicken to a plate and tent loosely with foil; reserve pan drippings.
For the pan sauce
- 5
- 6
Deglaze
Pour in 1/2 cup dry white wine (or 1/2 cup chicken stock if not using wine) and use a wooden spoon to scrape up browned bits from the bottom of the pan. Allow the liquid to reduce by about half, 2–3 minutes.
- 7
Build sauce
Add 1/2 cup chicken stock and bring to a gentle simmer. Stir in lemon juice and thyme. Let the sauce reduce slightly for 2–3 minutes to concentrate flavor.
- 8
Finish
Reduce heat to low and stir in the remaining 1–2 tablespoons butter and the optional 2 tablespoons heavy cream until the sauce is glossy and slightly thickened. Taste and season with additional salt and pepper as needed.
- 9
Return chicken to pan
Return the seared chicken thighs to the skillet, skin-side up. Spoon sauce over the chicken and simmer gently 2–3 minutes to rewarm and marry flavors. Ensure chicken reaches final safe temperature (165°F/74°C) if needed.
To finish and serve
- 10
Transfer the chicken to a serving platter, spoon extra sauce over the top, sprinkle with chopped parsley, and serve with lemon wedges on the side.