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Italian Pan-Fried Chicken

Italian Pan-Fried Chicken

“I love this recipe for many reasons, but mostly because it is both simple and delicious. It was passed down from my Italian grandmother, and I modified it only slightly. I have used it and enjoyed it for years.”  – Karen Mahlke, Estero, Florida

Nutrition Facts (Per Serving)

  • 1 Serving: 317 calories
  • 22g Fat (6g saturated fat)
  • 89mg Cholesterol
  • 425mg Sodium
  • 8g Carbohydrate (3g sugars, 0 fiber)
  • 23g Protein

Recipe Facts

  • Total Time: Prep: 15 min. Cook: 40 min
  • Serves: 6 servings


  • 6 bone-in chicken thighs (about 2-1/4 pounds)
  • 1/2 teaspoon pepper
  • 1-1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
  • 3/4 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano
  • 1/4 teaspoon minced fresh basil or 1/8 teaspoon dried basil
  • 2 tablespoons olive oil
  • 9 garlic cloves, minced and divided
  • 3/4 cup red wine vinegar
  • 1/4 cup balsamic vinegar
  • 1 tablespoon chicken base
  • 1/2 cup chardonnay or chicken broth
  • 1 tablespoon heavy whipping cream
  • 1 tablespoon cold butter


  1. Sprinkle chicken with pepper. Combine rosemary, oregano and basil; sprinkle half the herb mixture over chicken. In a large skillet over medium heat, place chicken, skin side down, in oil. Brown chicken on both sides. Add 8 garlic cloves; cook 1 minute longer. Stir in vinegars and chicken base. Cook, covered, on low heat until a thermometer reads 170°-175°, 15-20 minutes.
  2. Remove chicken to a serving platter; keep warm. Add chardonnay to pan; increase heat to medium-high. Bring to a boil; cook, uncovered, until liquid is reduced by half, 8-10 minutes, stirring to loosen browned bits from pan. Strain sauce. Return to pan and add remaining garlic clove and herb mixture; heat through. Stir in cream; remove from heat. Whisk in butter until creamy. If needed, return pan briefly to very low heat to soften the butter. (Do not allow butter to melt completely or sauce may separate.) Serve with chicken. If desired, garnish with additional rosemary and basil.

Recipe and photo from Taste of Home

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