Skillet Rosemary Chicken Thighs Recipe

Name: Skillet Rosemary Chicken Thighs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tablespoons Olive Oil, Divided; 1 teaspoon Chopped Fresh Rosemary; 1 teaspoon Chopped Fresh Sage; 1 clove Garlic, Minced; 1 whole Green Onion, Minced; 1/4 cups Chicken Stock Or White Wine; 4 Boneless, Skinless Chicken Thighs; 1/2 teaspoons Salt; 1/4 teaspoons Black Pepper; 1 Tablespoon Butter

Servings: persons

2 Tablespoons Olive Oil, Divided
1 teaspoon Chopped Fresh Rosemary
1 teaspoon Chopped Fresh Sage
1 clove Garlic, Minced
1 whole Green Onion, Minced
1/4 cups Chicken Stock Or White Wine
4 Boneless, Skinless Chicken Thighs
1/2 teaspoons Salt
1/4 teaspoons Black Pepper
1 Tablespoon Butter

1
In a small bowl whisk together half of the olive oil and the next 5 ingredients.
2
Set aside.
3
Season the chicken with salt and pepper on both sides.
4
Heat the remaining olive oil on medium in a non-stick skillet.
5
Add the chicken to the skillet and brown on both sides.
6
This will take about 4 minutes per side.
7
Add stock/herb mixture to the skillet and simmer for 15-20 minutes or until the chicken is cooked.
8
Remove the chicken to a plate and cover with foil to keep it warm.
9
Turn the heat to medium-high, add the butter to the remaining sauce in the pan and stir until the butter is melted.
10
Pour sauce over the chicken and serve.

306

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 Tablespoons Olive Oil, Divided, 1 teaspoon Chopped Fresh Rosemary, 1 teaspoon Chopped Fresh Sage, 1 clove Garlic, Minced, and more.

Yes, Skillet Rosemary Chicken Thighs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Skillet Rosemary Chicken Thighs

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