Garlic Butter Pan-Seared Chicken Thighs with Rosemary

By AislePrompt Editorial · Published 2026-08-02 · Updated 2026-08-02

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 drafted and published.

Juicy chicken thighs pan-seared to golden perfection, finished with a fragrant garlic butter and rosemary sauce. This French-inspired chicken recipe, ready in about 30 minutes, pairs bone-in, skin-on chicken thighs, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 French cuisine 320 cal/serving

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Ingredients

4 (about 1.5 lbs) bone-in, skin-on chicken thighs
1 tsp salt
1/2 tsp black pepper
3 tbsp unsalted butter
4, smashed garlic cloves
2 fresh rosemary sprigs
2 tbsp olive oil

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Instructions

Step 1: Pat dry 4 bone-in, skin-on chicken thighs and season evenly with 1 tsp salt and 1/2 tsp black pepper on both sides.
Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Place chicken thighs skin-side down and sear for 7-8 minutes without moving until skin is crisp and golden.
Step 3: Flip the chicken thighs and add 3 tbsp unsalted butter, 4 smashed garlic cloves, and 2 fresh rosemary sprigs to the skillet.
Step 4: Tilt the skillet slightly and spoon the melted butter over the chicken continuously for 5-6 minutes until the internal temperature reaches 165°F and the chicken is cooked through.
Step 5: Remove chicken to a plate and let rest for 5 minutes. Discard garlic and rosemary or serve alongside as garnish.