How To Make Crispy Chicken Thighs With White Wine-Butter Sauce And Vegetables | Recipe | Well Done

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while maintaining flavor.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: chicken broth

Non-alcoholic wine offers similar acidity without alcohol.

fresh thyme

🥗Healthier: dried thyme

💰Cheaper: dried oregano

Dried herbs are more affordable and have a longer shelf life.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth can be a lower-sodium option.

Pat chicken thighs dry with paper towels and season with salt and black pepper.

Heat olive oil in a large skillet over medium-high heat until shimmering.

Add chicken thighs skin-side down and cook until golden brown, about 7-8 minutes.

Flip the chicken thighs and cook for an additional 5-7 minutes until cooked through.

Remove chicken from skillet and set aside on a plate.

In the same skillet, add butter and melt over medium heat.

Add garlic and onion, sautéing until fragrant and translucent, about 2-3 minutes.

Stir in carrots and zucchini, cooking until just tender, about 5 minutes.

Pour in white wine, scraping up any browned bits from the skillet.

Allow the wine to reduce by half, about 3-4 minutes.

Add chicken broth and fresh thyme, stirring to combine.

Return chicken thighs to the skillet, spooning sauce over them.

Simmer for an additional 5 minutes to heat through and meld flavors.

Finish with a squeeze of lemon juice and sprinkle with parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens