Crispy Pan-Seared Chicken Thighs with Garlic and Herbs

By AislePrompt Editorial · Published 2026-05-10 · Updated 2026-05-10

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy chicken thighs pan-seared to a golden crust, infused with fresh garlic and rosemary for a simple yet flavorful dinner. This chicken recipe, ready in about 30 minutes, pairs bone-in, skin-on chicken thighs, sea salt, freshly ground black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 4 International cuisine 350 cal/serving

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Ingredients

4 pieces (about 1.5 lbs) bone-in, skin-on chicken thighs
1 tsp sea salt
1/2 tsp freshly ground black pepper
2 tbsp extra virgin olive oil
4 garlic cloves, minced
2 fresh rosemary sprigs
2 tbsp unsalted butter
1 tbsp lemon juice

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Instructions

Step 1: Pat dry 4 bone-in, skin-on chicken thighs with paper towels. Season both sides generously with 1 tsp sea salt and 1/2 tsp freshly ground black pepper.
Step 2: Heat 2 tbsp extra virgin olive oil in a large skillet over medium-high heat until shimmering. Place the chicken thighs skin side down and sear for 7-8 minutes without moving until the skin is deep golden brown and crisp.
Step 3: Flip the chicken thighs and add 4 minced garlic cloves and 2 sprigs fresh rosemary around the pan. Cook for another 6-7 minutes, spooning the rendered oil over the chicken occasionally.
Step 4: Reduce heat to medium, add 2 tbsp unsalted butter and let it melt. Tilt the pan and spoon the butter, garlic, and rosemary mixture over the chicken continuously for 1-2 minutes until the chicken is cooked through and the sauce is fragrant.
Step 5: Remove the chicken from the pan and drizzle with 1 tbsp fresh lemon juice before serving to add brightness.