{"id":58483,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-09T00:20:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/chicken-with-red-wine-cream-sauce\/"},"modified":"2024-01-05T13:32:25","modified_gmt":"2024-01-05T19:32:25","slug":"chicken-with-red-wine-cream-sauce","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/chicken-with-red-wine-cream-sauce\/","title":{"rendered":"Pan-Fried Chicken Thighs"},"content":{"rendered":"<p>It&#8217;s always a good idea to have a few back-pocket ideas for weeknight dinners. You know, the kind of meals you can make on the fly and still turn out tasty every time. For us, that&#8217;s pan-fried chicken thighs made in a cast-iron skillet served up with yummy sides. It&#8217;s a simple combination, but dependably satisfying and easy to customize with different spice blends and fresh herbs.<\/p>\n<p>And making pan-fried chicken thighs is really easy. Just grab your favorite skillet and a few basic ingredients.<\/p>\n<h2>Ingredients for Pan-Fried Chicken Thighs<\/h2>\n<ul>\n<li>Butter<\/li>\n<li>Bone-in chicken thighs (about 1-1\/2 pounds)<\/li>\n<li>Salt<\/li>\n<li>Pepper<\/li>\n<li>Dry red wine<\/li>\n<li>Garlic<\/li>\n<li>Heavy cream<\/li>\n<li>Rosemary<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Prep the chicken<\/h3>\n<p>Start by heating the butter in a large skillet on medium-high heat. We like to use a cast iron skillet, but your favorite <a href=\"https:\/\/www.tasteofhome.com\/article\/best-kind-of-frying-pan\/\" data-name=\"www.tasteofhome.com\/article\/best-kind-of-frying-pan\/\" data-module=\"content engagement\" data-position=\"embedded links\">frying pan<\/a> will work, too.<\/p>\n<p>While the pan is heating, season both sides of the chicken with salt and pepper. Fresh-ground pepper makes all the difference. You can also add extra seasoning here if you like, but there&#8217;s nothing wrong with just the basics.<\/p>\n<h3>Step 2: Pan-fry the chicken<\/h3>\n<p>Place the chicken skin side down into the pan. You&#8217;ll hear a sizzle. The point here is to create a nice, crispy skin. Reduce the heat to medium and cook for five or so minutes. Then flip the chicken over and cook another 5 to 10 minutes\u2014until the internal temperature reads 165\u00baF (the food-safe temperature for poultry). Use an <a href=\"https:\/\/www.tasteofhome.com\/article\/why-you-need-an-instant-read-meat-thermometer\/\" data-name=\"www.tasteofhome.com\/article\/why-you-need-an-instant-read-meat-thermometer\/\" data-module=\"content engagement\" data-position=\"embedded links\">instant-read thermometer<\/a> to do this. Once the chicken is at the correct temperature, remove from the pan.<\/p>\n<p><em>Editor&#8217;s Tip:<\/em>\u00a0You can use boneless, skinless chicken thighs with this recipe as well. You&#8217;ll miss out on the crispy skin, but they cook faster.<\/p>\n<h3>Step 3: Finish with a sauce<\/h3>\n<p>You can serve these skillet chicken thighs as-is and they&#8217;re delicious, but just a few extra minutes at the stove gives you a great sauce.<\/p>\n<p>To make the sauce, add wine and garlic to the pan along with all the drippings. Stir to loosen up all the brown bits at the bottom (this is called fond). Cook this for one to two minutes or until the wine has reduced by half. Then stir in the cream, bring up to a boil and cook two minutes more\u2014just until the sauce is thickened up. Spoon over the chicken and serve.<\/p>\n<p><em>Editor&#8217;s Tip: <\/em>We called for a dry red here, but whatever you have on hand will work just fine.<\/p>\n<h2>Tips for Pan-Fried Chicken Thighs<\/h2>\n<h3>Should I use bone-in or boneless skinless chicken thighs?<\/h3>\n<p>Using bone-in or boneless, skinless chicken thighs is all a personal preference. Here are a few arguments for both camps:<\/p>\n<p><strong>Bone-in chicken thighs<\/strong><\/p>\n<p>Bone-in chicken tends to be more inexpensive, pound for pound compared to the boneless option. This is definitely the cut to pick if you&#8217;re being mindful of your spending.<\/p>\n<p>Beyond price, bone-in chicken thighs are a bit different to cook. They tend to take longer to cook thanks to the bone, but the bone also helps the chicken remain juicier. With this pan-frying technique, you also get crispy chicken skin which is a pretty tasty indulgence.<\/p>\n<p>Calorie-wise, this skin adds about 20 calories per serving <a href=\"https:\/\/www.nationalchickencouncil.org\/\" data-name=\"www.nationalchickencouncil.org\/\" data-module=\"content engagement\" data-position=\"embedded links\" target=\"_blank\" rel=\"nofollow noopener noreferrer\">according to the National Chicken Council<\/a>. This isn&#8217;t too significant, but worth noting.<\/p>\n<p><strong>Boneless, skinless chicken thighs<\/strong><\/p>\n<p>Boneless, skinless chicken thighs\u00a0are a good option to consider when you&#8217;re tight on time. Boneless thighs cook up quicker. They also can dry out more quickly. Be mindful to check the temperature on boneless, skinless thighs a bit sooner than the recipe calls for just to ensure you don&#8217;t overcook it.<\/p>\n<h3>What sides go with pan-fried chicken thighs?<\/h3>\n<p>Chicken thighs are a wonderful suppertime staple because they&#8217;re so versatile. Classic sides are a green veggie or salad and roasted potatoes, but you can really try so many <a href=\"https:\/\/www.tasteofhome.com\/collection\/sides-for-chicken\/\" data-name=\"www.tasteofhome.com\/collection\/sides-for-chicken\/\" data-module=\"content engagement\" data-position=\"embedded links\">chicken side dishes<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Pan-fried chicken thighs are the easiest, tastiest weeknight dinner you can make. Dress them up with your favorite spices and sides and you have got a meal in a flash.<\/p>\n","protected":false},"author":7075,"featured_media":58487,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[307330,307345,304328,304292,304338,303966,304988,304408,304368,303887,306848,305018,304268,307307,304458,304350,324623,304388,304020,304395,304005,303883,304473],"categories-v2":[310369,310378,308984,308481,308305,308992,308495,308935,308813,308745,308478,309603,308959,259483,310342,308865,309001,309177,308752,308594,308782,308549,308476,308876],"coauthors":[30375],"recommended_recipes":[{"post_title":"Chicken in Sour Cream Sauce","post_link":"\/recipes\/chicken-in-sour-cream-sauce\/","post_image":"\/wp-content\/uploads\/2018\/01\/Chicken-in-Sour-Cream-Sauce_EXPS_CHBZ18_16998_C10_19_1b.jpg"},{"post_title":"Chicken with Cherry Wine Sauce","post_link":"\/recipes\/chicken-with-cherry-wine-sauce\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps71943_SD153321B02_03_6b.jpg"},{"post_title":"Chicken in White Wine Sauce","post_link":"\/recipes\/chicken-in-white-wine-sauce\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps43424_CW1444968D40A.jpg"},{"post_title":"Chicken with Cherry Sauce","post_link":"\/recipes\/chicken-with-cherry-sauce\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps20369_TH10384D29C-2.jpg"},{"post_title":"Chicken with Berry Wine Sauce","post_link":"\/recipes\/chicken-with-berry-wine-sauce\/","post_image":"\/wp-content\/uploads\/2018\/01\/Chicken-with-Berry-Wine-Sauce_exps91530_THHC1998108B05_03_8bC_RMS.jpg"},{"post_title":"Chicken with Apple Cream Sauce","post_link":"\/recipes\/chicken-with-apple-cream-sauce\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps10852_C10058C49C.jpg"},{"post_title":"Chicken in Tomato-Basil Cream Sauce","post_link":"\/recipes\/chicken-in-tomato-basil-cream-sauce\/","post_image":"\/wp-content\/uploads\/2017\/09\/Chicken-in-Tomato-Basil-Cream-Sauce_exps147613_THHC2377563C05_01_5bC_RMS.jpg"},{"post_title":"Skillet Chicken with Raspberry Sauce","post_link":"\/recipes\/skillet-chicken-with-raspberry-sauce\/","post_image":"\/wp-content\/uploads\/2017\/09\/Skillet-Chicken-with-Raspberry-Sauce_exps45215_SD1785596D29C_RMS.jpg"},{"post_title":"Chicken with Cream Cheese Sauce","post_link":"\/recipes\/chicken-with-cream-cheese-sauce\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Chicken with Tomato-Cream Sauce","post_link":"\/recipes\/chicken-with-tomato-cream-sauce\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Tomato-Cream Stuffed Chicken","post_link":"\/recipes\/tomato-cream-stuffed-chicken\/","post_image":"\/wp-content\/uploads\/2018\/01\/Tomato-Cream-Stuffed-Chicken_exps40646_RDS1554520D1_RMS-2.jpg"},{"post_title":"Chicken in Plum Sauce","post_link":"\/recipes\/chicken-in-plum-sauce\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps2047_TH0543C9B.jpg"},{"post_title":"Chicken with Herb Sauce","post_link":"\/recipes\/chicken-with-herb-sauce\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps15419_QC10187C53-2.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/exps55929_SD163324B08_06_5b.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/chicken-with-red-wine-cream-sauce\/","name":"Pan-Fried Chicken Thighs","datePublished":"2018-01-01","dateModified":"2024-01-05","prepTime":"PT5M","cookTime":"PT25M","totalTime":"PT30M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2017\/09\/exps55929_SD163324B08_06_5b.jpg","height":1200,"width":1200},"recipeCategory":["Dinner"],"description":"Pan-fried chicken thighs are the easiest, tastiest weeknight dinner you can make. Dress them up with your favorite spices and sides and you have got a meal in a flash.","recipeIngredient":["1 tablespoon butter","4 bone-in chicken thighs (1-1\/2 pounds)","1\/2 teaspoon salt","1\/4 teaspoon pepper","1\/3 cup dry red wine","1 garlic clove, minced","1\/2 cup heavy whipping cream","1 tablespoon minced fresh rosemary"],"recipeInstructions":[{"@type":"HowToStep","name":"Prep the chicken","text":"Start by heating the butter in a large skillet on medium-high heat. We like to use a cast iron skillet, but your favorite frying pan will work, too. While the pan is heating, season both sides of the chicken with salt and pepper. Fresh-ground pepper makes all the difference. You can also add extra seasoning here if you like, but there's nothing wrong with just the basics."},{"@type":"HowToStep","name":"Pan-fry the chicken","text":"Place the chicken skin side down into the pan. You'll hear a sizzle. The point here is to create a nice, crispy skin. Reduce the heat to medium and cook for five or so minutes. Then flip the chicken over and cook another 5 to 10 minutes\u2014until the internal temperature reads 165\u00baF (the food-safe temperature for poultry). Use an instant-read thermometer to do this. Once the chicken is at the correct temperature, remove from the pan. Editor's Tip: You can use boneless, skinless chicken thighs with this recipe as well. You'll miss out on the crispy skin, but they cook faster."},{"@type":"HowToStep","name":"Finish with a sauce","text":"You can serve these skillet chicken thighs as-is and they're delicious, but just a few extra minutes at the stove gives you a great sauce. To make the sauce, add wine and garlic to the pan along with all the drippings. Stir to loosen up all the brown bits at the bottom (this is called fond). Cook this for one to two minutes or until the wine has reduced by half. Then stir in the cream, bring up to a boil and cook two minutes more\u2014just until the sauce is thickened up. Spoon over the chicken and serve. Editor's Tip: We called for a dry red here, but whatever you have on hand will work just fine."}],"recipeYield":"4 servings","author":[{"@type":"Person","name":"Lisa Kaminski"}],"nutrition":{"@type":"NutritionInformation","calories":" 361 calories","fatContent":"28g fat (13g saturated fat)","cholesterolContent":"130mg cholesterol","sodiumContent":"398mg sodium","carbohydrateContent":"1g carbohydrate (1g sugars","fiberContent":"0 fiber)","proteinContent":"23g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":3.5,"reviewCount":4,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-12-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"cynandtom"},"reviewBody":"Delicious, easy weeknight dinner!  I doubled the ingredients except for the chicken, and added some stock so I could make it ahead and let it finish cooking in the sauce, which also left us extra sauce for over potatoes.  I will definitely make again!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-04-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"browns19fan"},"reviewBody":"This meal was quick, easy, and very tasty.  I am not fond of soft chicken skin, although my husband devours it, so it probably won't reappear on our table without some modification.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-01-02","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"rebelwithoutaclue"},"reviewBody":"Removing at 170 or 175 degrees internal is way to long.  Not juicy using these directions.  Sorry","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":2,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-10-04","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"homemadewithlove"},"reviewBody":"Family did not rate this very high. Probably would just use stock instead of wine.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"55929","romance_copy_dek":"Pan-fried chicken thighs are the easiest, tastiest weeknight dinner you can make. Dress them up with your favorite spices and sides and you have got a meal in a flash.","enhanced_recipe_title":"Pan-Fried Chicken Thighs","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 tablespoon butter","IngredientText":"1 tablespoon butter"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"4 bone-in chicken thighs (1-1\/2 pounds) ","IngredientText":"4 bone-in chicken thighs (1-1\/2 pounds) "},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 teaspoon salt","IngredientText":"1\/2 teaspoon salt"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 teaspoon pepper","IngredientText":"1\/4 teaspoon pepper"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/3 cup dry red wine","IngredientText":"1\/3 cup dry red wine"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 garlic clove, minced","IngredientText":"1 garlic clove, minced"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 cup heavy whipping cream","IngredientText":"1\/2 cup heavy whipping cream"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 tablespoon minced fresh rosemary","IngredientText":"1 tablespoon minced fresh rosemary"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/exps55929_SD163324B08_06_5b.jpg","RecipeId":55929,"AttachmentSourceId":null,"AttachmentSource":"Taste Recipes","PhotoCredit":"Chicken with Red Wine Cream Sauce Recipe photo by Taste Recipes","VideoCode":"","RecipeAttachmentFileName":"exps55929_SD163324B08_06_5b.jpg","ContributorId":null,"Firstname":"Sarah","Lastname":"Campbell","ContributorAttachmentFileName":"https:\/\/cdn3.tmbi.com\/toh\/Recipe\/testkitchenapproved.png","TimeCallout":"Prep\/Total Time: 30 min.","MinimumServingQuantity":4,"MaximumServingQuantity":4,"Yield":"4 servings.","DigitalTitle":"Chicken with Red Wine Cream Sauce","SubmittedTitle":"Rosemary Chicken with Red Wine Cream Sauce","RecipeTypeId":1,"RecipeURL":"chicken-with-red-wine-cream-sauce","AverageRating":3.5,"WebPublishedDate":"1\/1\/2018 12:00:00 AM","ContestPlacementId":null,"FbImage":"","PreparationTimeInMinutes":5,"CookTimeInMinutes":25,"TotalTimeInMinutes":30,"ServingDescription":null,"IsTestKitchenCertified":true,"IsContestWinner":false,"IsFieldEditorRecipe":false,"IsCommunityRecipe":false,"EditorNotes":"","PublishedProjectTitle":"Chicken with Red Wine Cream Sauce","OriginalSourceProject":"Chicken with Red Wine Cream Sauce","ContestPlacement":"","Trailer":"","Metadescription":"","AboutRecipeTitle":"","AboutRecipe":"","DigitalHeadnotes":"My creamy chicken tastes like a five-star restaurant dish but takes only minutes and few ingredients to make. 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","NoOfRatings":4,"GoogleImage16x9":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImages\/exps55929_SD163324B08_06_5b.jpg","GoogleImage4x3":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImagesPostCard\/exps55929_SD163324B08_06_5b.jpg","DefaultImageYn":false,"NativeRecipeTemplate":false,"IsMsn":false,"PinterestImage":"","CarouselImages":[],"SponsorLogoImage":"","SponsorID":"","Tips":[],"CommentCount":4,"RatingCount":4,"RecipeCommentDetails":[{"Comment":"Removing at 170 or 175 degrees internal is way to long.  Not juicy using these directions.  Sorry","CommentId":1,"DateRated":"01\/02\/2019 13:40","GUID":"fc532a5713234c17afb174295e92b2a6","MemberId":4288906,"Rating":2,"ScreenName":"rebelwithoutaclue","SubmittedDate":"01\/02\/2019 13:40"},{"Comment":"<p>Family did not rate this very high. Probably would just use stock instead of wine.<\/p>","CommentId":2,"DateRated":"10\/04\/2016 20:53","GUID":"CB613AC851094491B7535D10DAE5A12E","MemberId":4311884,"Rating":3,"ScreenName":"homemadewithlove","SubmittedDate":"10\/04\/2016 20:53"},{"Comment":"<p>This meal was quick, easy, and very tasty.  I am not fond of soft chicken skin, although my husband devours it, so it probably won't reappear on our table without some modification.<\/p>","CommentId":3,"DateRated":"04\/20\/2016 19:18","GUID":"131AABC8F6F946C08638BD05E2BC68AB","MemberId":919833,"Rating":4,"ScreenName":"browns19fan","SubmittedDate":"04\/20\/2016 19:18"},{"Comment":"<p>Delicious, easy weeknight dinner!  I doubled the ingredients except for the chicken, and added some stock so I could make it ahead and let it finish cooking in the sauce, which also left us extra sauce for over potatoes.  I will definitely make again!<\/p>","CommentId":4,"DateRated":"12\/28\/2015 17:42","GUID":"84d5e9726d33415ab5e80d56a79d4153","MemberId":9293260,"Rating":5,"ScreenName":"cynandtom","SubmittedDate":"12\/28\/2015 17:42"}]},"breadcrumb":[],"meta_data":{"enhanced_fields":{"enhanced_recipe_title":"Pan-Fried Chicken Thighs"}},"analytics":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v23.3 (Yoast SEO v23.3) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Pan-Fried Chicken Thighs Recipe: How to Make It<\/title>\n\n\n<link rel=\"canonical\" href=\"https:\/\/www.tasteofhome.com\/recipes\/chicken-with-red-wine-cream-sauce\/\" \/>\n\n\n\n\n\n\n\n\n\n\t\n\t\n\t\n\n\n\n\n\t\n\t\n\t\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"Pan-Fried Chicken Thighs Recipe: How to Make It","description":"Pan-fried chicken thighs are the easiest, tastiest weeknight dinner you can make. 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