Bistro Chicken Thighs
Elevate dinnertime with these irresistible Bistro Chicken Thighs, a restaurant-worthy dish packed with classic French-inspired flavors. Perfectly seared bone-in, skin-on chicken thighs develop a golden, crispy skin before being gently simmered in a luscious pan sauce made with dry white wine, chicken broth, Dijon mustard, and aromatic fresh thyme. Caramelized onions and garlic add depth, while a swirl of butter finishes the silky sauce to perfection. This one-skillet recipe is easy to prepare, making it ideal for both busy weeknights and elegant gatherings. Serve these succulent chicken thighs with mashed potatoes or roasted vegetables to soak up every last drop of the rich, savory sauce. With a prep time of just 15 minutes, it’s a delicious, fuss-free way to bring bistro-style dining to your table.
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Recipe Information
Ingredients
- 4 pieces Bone-in, skin-on chicken thighs
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 4 cloves Garlic, minced
- 0.5 cup Dry white wine
- 0.5 cup Chicken broth
- 1 tablespoon Dijon mustard
- 1 teaspoon Fresh thyme, leaves removed from stems
- 2 tablespoons Fresh parsley, chopped
- 1 tablespoon Unsalted butter
Instructions
Pat the chicken thighs dry with paper towels and season both sides with salt and black pepper.
Heat olive oil in a large, oven-safe skillet over medium-high heat.
Place the chicken thighs in the skillet, skin side down, and sear for 5-7 minutes until the skin is golden brown and crispy. Do not flip prematurely; allow the skin to render its fat.
Flip the chicken thighs over and cook for an additional 3 minutes. Remove them from the skillet and set aside.
In the same skillet, reduce the heat to medium and add the diced onion. Cook for 3-4 minutes until softened and translucent, scraping up any browned bits from the skillet.
Add the minced garlic and cook for 1 minute until fragrant.
Deglaze the skillet with the dry white wine, stirring to loosen any remaining brown bits. Let the wine simmer for 2-3 minutes until reduced by half.
Stir in the chicken broth, Dijon mustard, and fresh thyme. Mix well to combine.
Return the chicken thighs to the skillet, skin side up. Reduce the heat to low, cover, and simmer for 15-20 minutes until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
Once cooked, transfer the chicken thighs to a serving platter and cover loosely with foil while finishing the sauce.
Whisk the butter into the sauce, stirring until it is melted and the sauce is glossy.
Taste the sauce and adjust seasoning with additional salt and pepper, if necessary.
Spoon the sauce over the chicken thighs and garnish with fresh chopped parsley.
Serve immediately with your choice of side dishes, such as roasted vegetables or mashed potatoes.
Nutrition Facts
Calories |
552 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.2 g | 55% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 3000 mg | 130% | |
| Total Carbohydrate | 18.2 g | 7% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 6.3 g | ||
| Protein | 4.1 g | 8% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 84 mg | 6% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 466 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
