Garlic Herb Pan Seared Chicken Thighs - One Pan Recipe
Garlic Herb Pan Seared Chicken Thighs - ONE PAN RECIPE! is a medium American recipe that serves 4. 560 calories per serving. Recipe by 2DopeKitchen on YouTube.
Prep: 20 min | Cook: 1 hr 20 min | Total: 1 hr 55 min
Cost: $33.39 total, $8.35 per serving
Ingredients
- 4 pieces Chicken Thighs (bone‑in, skin‑on for crispness)
- 1 tablespoon Fresh Thyme (chopped)
- 1 tablespoon Fresh Rosemary (chopped)
- 1 tablespoon Fresh Parsley (chopped)
- 3 cloves Garlic (minced (about 1 tbsp))
- 1 teaspoon Crushed Red Pepper Flakes (optional for heat)
- 0.25 cup Vegetable Oil (can substitute olive oil)
- 2 tablespoons Poultry Spice Blend (homemade mix of salt, black pepper, paprika, onion powder)
- 0.5 cup Yellow Onion (diced)
- 4 cups Collard Greens (stems removed, roughly chopped)
- 1 cup Portobello Mushrooms (sliced)
- 1 cup Chicken Stock (low‑sodium)
- 1 cup Dry White Wine (Sauvignon Blanc or Pinot Grigio)
- 1 cup Heavy Cream (full‑fat)
- 0.75 cup Parmesan Cheese (freshly grated)
- 8 oz Bowtie Pasta (Farfalle) (cooked according to package)
Instructions
Prepare Herb‑Garlic Mixture
Finely chop the thyme, rosemary, and parsley; mince the garlic and combine with crushed red pepper flakes and ¼ cup vegetable oil.
Time: PT5M
Make Poultry Spice Blend
Combine salt, black pepper, paprika, and onion powder to create a homemade poultry seasoning (about 2 tbsp).
Time: PT3M
Season Chicken Thighs
Pat the chicken thighs dry, then rub them generously with the poultry spice blend and the herb‑garlic mixture on both sides.
Time: PT5M
Brown Chicken
Heat the cast‑iron skillet over medium‑high heat, add the vegetable oil, and place the thighs skin‑side down. Brown for about 5 minutes per side until the skin is crisp and golden.
Time: PT10M
Temperature: medium‑high
Set Chicken Aside
Transfer the browned thighs to a plate and set aside while you build the sauce.
Time: PT1M
Caramelize Onions
Add the diced onions to the same skillet and sauté, stirring occasionally, until they turn soft and lightly caramelized (about 5 minutes).
Time: PT5M
Temperature: medium
Add Collard Greens
Stir in the chopped collard greens and cook, stirring, until they begin to wilt (about 4 minutes).
Time: PT4M
Temperature: medium
Add Mushrooms and Season
Add the sliced portobello mushrooms, sprinkle with the remaining poultry spice blend, and cook until they release moisture and start to brown (about 4 minutes).
Time: PT4M
Temperature: medium
Deglaze with Stock and Wine
Pour in 1 cup chicken stock and 1 cup dry white wine, stirring to lift any browned bits. Bring to a gentle simmer and let the wine reduce for about 3 minutes.
Time: PT3M
Temperature: medium
Add Cream and Cheese
Stir in the heavy cream and grated Parmesan cheese. Simmer, stirring occasionally, until the sauce thickens and coats the vegetables (about 5 minutes).
Time: PT5M
Temperature: medium
Return Chicken to Pan
Nestle the browned chicken thighs back into the skillet, spooning some sauce over them.
Time: PT2M
Temperature: medium
Bake in Oven
Transfer the skillet to a pre‑heated oven at 375°F and bake for 30 minutes, or until the chicken reaches an internal temperature of 165°F.
Time: PT30M
Temperature: 375°F
Cook Pasta
While the chicken bakes, cook the bowtie pasta in salted boiling water according to package directions (8‑10 minutes). Drain and set aside.
Time: PT10M
Temperature: boiling
Plate and Serve
Divide the cooked pasta onto plates, top with a chicken thigh, and spoon generous amounts of the creamy collard‑green‑mushroom sauce over everything.
Time: PT2M
Nutrition Facts
- Calories
- 560
- Protein
- 35g
- Carbohydrates
- 50g
- Fat
- 30g
- Fiber
- 3g
Dietary info: Can be made gluten‑free with gluten‑free pasta, Can be dairy‑free using coconut cream and dairy‑free cheese
Allergens: Dairy, Gluten, Mushrooms
Ingredient Substitutions
- Instead of Chicken Thighs: Chicken Drumsticks
- Instead of Fresh Thyme: Dried Thyme (1 tsp)
- Instead of Fresh Rosemary: Dried Rosemary (1 tsp)
- Instead of Fresh Parsley: Dried Parsley (1 tsp)
- Instead of Garlic: Garlic Powder (1 tsp)
- Instead of Crushed Red Pepper Flakes: Cayenne Pepper (pinch)
- Instead of Vegetable Oil: Olive Oil
- Instead of Poultry Spice Blend: Store‑bought Poultry Seasoning
- Instead of Yellow Onion: Shallots
- Instead of Collard Greens: Kale
- Instead of Portobello Mushrooms: Cremini Mushrooms
- Instead of Chicken Stock: Vegetable Stock
- Instead of Dry White Wine: Chicken Broth + 1 tbsp lemon juice
- Instead of Heavy Cream: Half‑and‑Half, Coconut Cream (dairy‑free)
- Instead of Parmesan Cheese: Pecorino Romano
- Instead of Bowtie Pasta (Farfalle): Gluten‑Free Pasta
Equipment Needed
- Chef's Knife
- Cutting Board
- Measuring Spoons
- Measuring Cups
- Cast Iron Skillet
- Oven
- Wooden Spoon or Spatula
- Large Pot
- Colander
- Serving Plate
Critical Steps — Do Not Skip
- Season chicken thoroughly with herb‑garlic mixture and spice blend
- Brown the chicken skin side down to render fat and develop flavor
- Deglaze the pan with white wine and reduce to concentrate flavor
- Bake the chicken until it reaches 165°F internal temperature
Chef Tips from the Video
- For extra depth, add a splash of sherry or brandy with the wine
- Finish with a drizzle of extra‑virgin olive oil just before serving
Troubleshooting
Sauce is too thin
Continue simmering uncovered until it reduces to desired thickness, or stir in a tablespoon of flour slurry.
Chicken skin isn’t crispy
Pat the skin dry before browning and make sure the skillet is hot; finish under the broiler for 2‑3 minutes if needed.
Collard greens stay bitter
Add a pinch of sugar or a splash of lemon juice to balance the bitterness.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days
Freezer: Can freeze cooked chicken and sauce separately for up to 2 months
Room temperature: Do not leave at room temperature for more than 2 hours
Make-Ahead Tips
- Season and brown the chicken a day ahead and refrigerate; reheat in the oven
- Prepare the herb‑garlic mixture and spice blend in advance
Frequently Asked Questions
What is the cultural significance and history of collard greens in Southern American cuisine?
Collard greens have long been a staple in Southern cooking, originally cultivated by African slaves who used them as a nutritious, low‑cost vegetable. Over generations they became a symbol of comfort, resilience, and family gatherings, often cooked with smoked meats for flavor.
What are traditional regional variations of chicken thigh dishes with collard greens in the Southern United States?
In the Deep South, chicken thighs are often braised with ham hocks or smoked turkey, while the greens are simmered with vinegar and a pinch of sugar. Coastal versions may add seafood, and some families incorporate hot sauce for extra heat.
How is Pancake Chicken Thighs with Collard Greens and Mushrooms traditionally served in Southern cuisine?
Traditionally the dish is served family‑style on a large platter, accompanied by cornbread, rice, or mashed potatoes. The creamy sauce is spooned over the chicken and greens, and the meal is often enjoyed with a side of biscuits.
During what occasions or celebrations is a creamy chicken thigh and collard green dish commonly prepared in Southern culture?
This comforting, hearty dish is popular for Sunday family dinners, holiday gatherings like Thanksgiving, and community potlucks, where its rich flavors and one‑pan convenience make it a crowd‑pleaser.
What makes Pancake Chicken Thighs with Collard Greens and Mushrooms special in American Southern cuisine?
The recipe combines the classic Southern love for slow‑cooked, creamy sauces with the crispiness of pan‑seared chicken thighs, while the addition of mushrooms adds an earthy depth not always found in traditional collard green dishes.
What are the most common mistakes to avoid when making Pancake Chicken Thighs with Collard Greens and Mushrooms?
Common errors include not drying the chicken skin before browning, overcrowding the skillet which steams instead of browns, and adding the cream too early which can cause it to curdle. Also, be sure to reduce the wine fully for a smooth sauce.
Why does this recipe use white wine for deglazing instead of chicken broth?
White wine adds acidity that lifts the browned bits from the pan and balances the richness of the cream, creating a brighter, more complex sauce than broth alone would provide.
Can I make Pancake Chicken Thighs with Collard Greens and Mushrooms ahead of time and how should I store it?
Yes, you can brown the chicken and prepare the sauce up to the point of adding the cream. Store the sauce and chicken separately in the refrigerator for up to 2 days, then combine and bake when ready to serve.
What texture and appearance should I look for when the sauce is finished?
The sauce should be velvety and coat the back of a spoon, with a slight sheen from the melted Parmesan. The collard greens should be tender but still retain a faint crunch, and the mushrooms should be browned but not soggy.
How do I know when the chicken thighs are done cooking in this recipe?
The chicken is done when the internal temperature reaches 165°F (74°C) measured at the thickest part, and the juices run clear. The skin should be golden‑brown and slightly crisp.
What does the YouTube channel 2DopeKitchen specialize in?
The YouTube channel 2DopeKitchen specializes in modern, approachable comfort food recipes that blend classic American flavors with creative twists, often featuring one‑pan meals and step‑by‑step visual guides.
How does the YouTube channel 2DopeKitchen's approach to Southern cooking differ from other cooking channels?
2DopeKitchen focuses on simplifying traditional Southern dishes with streamlined techniques, using everyday kitchen tools and clear visual cues, while still honoring authentic flavors and cultural roots, unlike many channels that stick to either ultra‑traditional or heavily modernized versions.
Last updated: August 29, 2026
