South Park Pan-Roasted Chicken Thighs
South Park Pan-Roasted Chicken Thighs
Ingredients
For the Chicken
- 4 boneless, skinless chicken thighs
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1/2 teaspoon smoked paprika
- 1 tablespoon olive oil
For the Pan Sauce
- 1 shallot, finely chopped
- 1/4 cup dry red wine, such as Pinot Noir or Cabernet Sauvignon
- 1/2 cup chicken broth
- 1 tablespoon unsalted butter
For Serving
- 1/4 cup crème fraîche, or sour cream
- 1 tablespoon fresh parsley, chopped, for garnish (optional)
Instructions
- 1
Preheat your oven to 375°F. Pat the boneless, skinless chicken thighs dry with paper towels. This helps achieve a better sear.
⏱️ 5 min•🌡️ 375
- 2
Season the chicken thighs generously on both sides with kosher salt, freshly ground black pepper, and smoked paprika.
⏱️ 2 min
- 3
Heat the olive oil in a large oven-safe skillet (cast iron or stainless steel recommended) over medium-high heat until shimmering.
⏱️ 2 min
- 4
Carefully place the seasoned chicken thighs into the hot skillet. Sear for 4-5 minutes per side, until deeply golden brown. Do not overcrowd the pan; cook in batches if necessary.
⏱️ 10 min
- 5
Transfer the skillet with the seared chicken into the preheated oven. Roast for 8-12 minutes, or until the internal temperature of the chicken reaches 165°F when measured with an instant-read thermometer.
⏱️ 10 min•🌡️ 375
- 6
Once cooked, remove the skillet from the oven. Transfer the chicken to a plate, cover loosely with aluminum foil, and let it rest for 5 minutes. This allows the juices to redistribute, ensuring moist chicken.
⏱️ 5 min
- 7
While the chicken rests, place the skillet back on the stovetop over medium heat. Add the finely chopped shallot and sauté for 1-2 minutes until softened and fragrant.
⏱️ 2 min
- 8
Pour the dry red wine into the skillet to deglaze the pan. Use a wooden spoon or spatula to scrape up all the flavorful brown bits (fond) from the bottom of the pan. Simmer for 1-2 minutes, allowing the wine to reduce slightly.
⏱️ 2 min
- 9
Stir in the chicken broth and bring to a gentle simmer. Cook for 2-3 minutes, allowing the sauce to reduce and thicken slightly.
⏱️ 3 min
- 10
Remove the skillet from the heat and stir in the unsalted butter until melted and fully incorporated, creating a rich, glossy sauce.
⏱️ 1 min
- 11
Spoon the shallot and red wine pan sauce generously over the rested chicken thighs. Top each chicken thigh with a dollop of crème fraîche or sour cream. Garnish with fresh parsley, if desired, and serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
South Park Pan-Roasted Chicken Thighs
For the Chicken
- 4 boneless, skinless chicken thighs
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1/2 teaspoon smoked paprika
- 1 tablespoon olive oil
For the Pan Sauce
- 1 shallot, finely chopped
- 1/4 cup dry red wine, such as Pinot Noir or Cabernet Sauvignon
- 1/2 cup chicken broth
- 1 tablespoon unsalted butter
For Serving
- 1/4 cup crème fraîche, or sour cream
- 1 tablespoon fresh parsley, chopped, for garnish (optional)
Instructions
- 1
Preheat your oven to 375°F. Pat the boneless, skinless chicken thighs dry with paper towels. This helps achieve a better sear.
⏱️ 5 min•🌡️ 375 - 2
Season the chicken thighs generously on both sides with kosher salt, freshly ground black pepper, and smoked paprika.
⏱️ 2 min - 3
Heat the olive oil in a large oven-safe skillet (cast iron or stainless steel recommended) over medium-high heat until shimmering.
⏱️ 2 min - 4
Carefully place the seasoned chicken thighs into the hot skillet. Sear for 4-5 minutes per side, until deeply golden brown. Do not overcrowd the pan; cook in batches if necessary.
⏱️ 10 min - 5
Transfer the skillet with the seared chicken into the preheated oven. Roast for 8-12 minutes, or until the internal temperature of the chicken reaches 165°F when measured with an instant-read thermometer.
⏱️ 10 min•🌡️ 375 - 6
Once cooked, remove the skillet from the oven. Transfer the chicken to a plate, cover loosely with aluminum foil, and let it rest for 5 minutes. This allows the juices to redistribute, ensuring moist chicken.
⏱️ 5 min - 7
While the chicken rests, place the skillet back on the stovetop over medium heat. Add the finely chopped shallot and sauté for 1-2 minutes until softened and fragrant.
⏱️ 2 min - 8
Pour the dry red wine into the skillet to deglaze the pan. Use a wooden spoon or spatula to scrape up all the flavorful brown bits (fond) from the bottom of the pan. Simmer for 1-2 minutes, allowing the wine to reduce slightly.
⏱️ 2 min - 9
Stir in the chicken broth and bring to a gentle simmer. Cook for 2-3 minutes, allowing the sauce to reduce and thicken slightly.
⏱️ 3 min - 10
Remove the skillet from the heat and stir in the unsalted butter until melted and fully incorporated, creating a rich, glossy sauce.
⏱️ 1 min - 11
Spoon the shallot and red wine pan sauce generously over the rested chicken thighs. Top each chicken thigh with a dollop of crème fraîche or sour cream. Garnish with fresh parsley, if desired, and serve immediately.
⏱️ 1 min