Crispy Chicken with Au Jus
Introduction
The first bite delivers a satisfying crack of golden skin, followed by warm, savory juices that sing of caramelized garlic and slow-roasted richness. The aroma—browned butter, sweet onion, and concentrated chicken stock—fills the kitchen and pulls everyone toward the table. Texturally, the contrast between crisp, crackling skin and tender, juicy meat makes each forkful a small celebration.
This recipe is perfect for weeknight dinners when you want something elegant with minimal fuss, for casual weekend gatherings where you want comfort food with a polished finish, or for a low-effort holiday side that still impresses. If you like bold pan sauces, pair it with an easy vinaigrette or, for a creamier option, consider serving it alongside a complementary sauce such as the creamy mustard sauce to add richness and tang.
Dish Snapshot
- Prep Time: 10 minutes
- Cook Time: 25–30 minutes (searing + roasting)
- Total Time: 40–45 minutes
- Servings: 4 (one thigh per person)
- Difficulty Level: Easy to Moderate
Nutrition Highlights
Estimated nutrition per serving (1 chicken thigh with au jus). Values are approximate and were calculated using USDA FoodData Central standard entries for roasted chicken thigh with skin, common values for butter, onion, and chicken broth, and standard portion sizes. Always consult a registered dietitian for personalized advice.
- Calories: ~350 kcal
- Protein: ~30 g
- Carbohydrates: ~2–3 g
- Fat: ~24 g
- Sodium: variable (depends on broth and added salt; use low-sodium broth to reduce)
Sources: USDA FoodData Central; general nutrition guidance from Mayo Clinic.
Why You’ll Love It
- Irresistible contrast: crunchy, golden skin paired with velvety meat is deeply satisfying.
- Comfort with polish: it tastes like a special-occasion roast but comes together quickly.
- Versatile: the au jus enhances the chicken without heavy cream—light, flavorful, and perfect for pairing.
- Crowd-pleaser: simple flavors that appeal across ages and preferences make this a great choice for family dinners and dinner parties alike.
How to Make Crispy Chicken with Au Jus
Ingredients
- 4 bone-in, skin-on chicken thighs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons unsalted butter
- 4 garlic cloves, smashed
- 1 small onion, halved
- 1 1/2 cups chicken broth (low-sodium recommended)
- 1 teaspoon cornstarch (optional, for thickening)
Optional ingredients and substitutions
- Swap unsalted butter for olive oil (use 2½ tablespoons) for a lighter flavor.
- Use turkey or beef broth for a deeper au jus profile.
- Replace cornstarch with 1 teaspoon arrowroot for a gluten-free thickener.
- For herb-forward notes, add 1–2 sprigs of thyme or rosemary to the pan before roasting.
Step-by-step Instructions
- Preheat oven to 425°F (220°C). Place a cast-iron skillet or other oven-safe pan over medium-high heat.
- Pat chicken thighs very dry with paper towels; moisture prevents proper crisping. Season both sides with salt and pepper.
- When the skillet is hot, add a thin film of oil if your pan needs it. Place chicken skin-side down and sear for 5–6 minutes without moving until the skin is deeply golden and crisp.
- Flip the chicken thighs so skin-side is up; tuck smashed garlic cloves and the halved onion into the pan around the chicken.
- Transfer the pan to the preheated oven and roast for 20–25 minutes, or until a meat thermometer inserted into the thickest part reads 165°F (74°C).
- Remove the pan from the oven. Transfer the chicken to a plate and let rest 5–7 minutes so juices re-distribute. Discard the onion halves (they’ve given their flavor to the pan).
- Return the skillet to the stovetop over medium heat. Add the chicken broth and butter, scraping up browned bits from the pan with a wooden spoon to build flavor.
- Simmer the jus for 3–5 minutes until reduced slightly. If you prefer a thicker sauce, whisk a cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp cold water) into the jus and simmer 1–2 minutes until glossy. Strain the sauce if you want a smooth jus.
- Spoon the au jus over the rested chicken and serve immediately.
Practical tips
- Avoid overcrowding the pan when searing; crispness requires space.
- Use an instant-read thermometer to avoid overcooking—165°F is safe and keeps thighs juicy.
- Resting the chicken is essential—cutting too soon lets juices escape.
- For a repeatable crisp finish for sandwiches or repurposed chicken, adapt these techniques from this crispy chicken sandwich technique (useful when turning leftovers into a handheld).
Best Pairings
- Starchy sides: buttery mashed potatoes, roasted fingerlings, or a creamy polenta soak up the au jus beautifully.
- Vegetables: roasted Brussels sprouts, glazed carrots, or simple lemon-parsley green beans cut through the richness.
- Salads: a crisp fennel and apple salad or Caesar-style greens add a bright counterpoint.
- Bread: crusty baguette to mop up the jus, or serve in an open-faced sandwich for casual meals.
- Beverage pairing: a medium-bodied white (Chardonnay) or a lighter red (Pinot Noir) complements the savory flavors.
Storage Instructions
- Room temperature: Serve within 2 hours of cooking for food safety; do not leave chicken at room temperature longer.
- Refrigerator: Store cooled chicken and au jus in airtight containers for up to 3–4 days.
- Freezer: Freeze chicken (without jus) in an airtight container or vacuum bag for up to 3 months; thaw overnight in the refrigerator before reheating. The au jus can be frozen separately for up to 3 months.
Chef’s Advice
- Pan choice matters: cast iron holds heat and builds fond (browned bits) for a richer jus.
- Skin preparation: drying and seasoning the skin well in advance (even 30 minutes) improves crisping.
- Browning depth: don’t stop searing at a pale gold—aim for deep golden-brown for the best flavor.
- Flavor layering: smashing garlic releases more aromatic oils; remove the onion after roasting so the au jus stays clear but flavorful.
- Temperature control: if the pan smokes, reduce heat slightly; too-high heat can burn the fat and give bitterness.
Creative Twists
- Herb & lemon au jus: Add a splash of lemon juice and a teaspoon of chopped fresh thyme to brighten the sauce.
- Balsamic-glazed variation: Finish the jus with 1 tablespoon balsamic reduction for a sweet-acid balance that pairs well with roasted root vegetables.
- Gluten-free & vegan swap (in spirit): Use seared seitan or thick-sliced king oyster mushrooms in place of chicken; swap butter for vegan butter and use vegetable broth to make a similar au jus.
- Spicy twist: Add 1/2 teaspoon smoked paprika and a pinch of cayenne to the seasoning for a smoky heat.
Frequently Asked Questions
Q: Can I use boneless thighs instead?
A: Yes. Reduce the oven time slightly (10–15 minutes) and check doneness with an instant-read thermometer.
Q: My skin isn’t crispy—what went wrong?
A: Likely too much moisture or overcrowding. Pat dry thoroughly and sear in a hot pan with space between pieces.
Q: How can I reduce sodium?
A: Use low-sodium chicken broth and taste before adding extra salt at the end of cooking.
Q: Can I make the au jus ahead of time?
A: Yes—make the jus, cool, and refrigerate for up to 3 days. Reheat gently and whisk before serving.
Q: What are good leftover ideas?
A: Slice the chicken and use in grain bowls, sandwiches, or tossed into a pasta with a light olive oil and lemon dressing.
Conclusion
Give this Crispy Chicken with Au Jus a try the next time you want roast-level flavor without a full-day commitment; it rewards simple technique with rich, layered taste. For an alternate take and inspiration on a butterflied roast with a quick jus, see the excellent technique demonstrated by Spatchcocked (Butterflied) Roast Chicken Recipe. For a different riff and more ideas for crispy chicken presentations, check out Crispy Chicken with Aus Jus – Kelly’s Clean Kitchen.
If you make it, snap a photo and share your notes—I’d love to hear how you served it and any clever variations you tried.
Print
Crispy Chicken with Au Jus
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: None
Description
A mouthwatering dish featuring crispy, golden chicken thighs served with a rich au jus made from browned butter, garlic, and onion.
Ingredients
- 4 bone-in, skin-on chicken thighs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons unsalted butter
- 4 garlic cloves, smashed
- 1 small onion, halved
- 1 1/2 cups chicken broth (low-sodium recommended)
- 1 teaspoon cornstarch (optional, for thickening)
Instructions
- Preheat oven to 425°F (220°C). Place a cast-iron skillet over medium-high heat.
- Pat chicken thighs dry with paper towels; season both sides with salt and pepper.
- Add a thin film of oil to the skillet if necessary. Place chicken skin-side down and sear for 5–6 minutes until golden and crisp.
- Flip chicken, add garlic and onion to the pan.
- Transfer the pan to the oven and roast for 20–25 minutes, or until the internal temperature reaches 165°F (74°C).
- Remove chicken, let rest for 5–7 minutes, and discard the onion.
- Add chicken broth and butter to the skillet, scraping up browned bits. Simmer for 3–5 minutes. Optionally, thicken with cornstarch slurry.
- Spoon au jus over chicken and serve immediately.
Notes
For a lighter flavor, replace butter with olive oil. To enhance the jus, add herbs or swap broths as desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 300mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 80mg
