Pan-Roasted Chicken Thighs with Italian Herb and Garlic Sauce

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

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 pan-roasted chicken thighs glazed with a fragrant Italian herb and garlic sauce, perfect for a comforting weeknight meal. This Italian recipe, ready in about 40 minutes, pairs bone-in, skin-on chicken thighs, extra virgin olive oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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: 30 min Serves 4 Italian cuisine 380 cal/serving

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Ingredients

6 pieces (about 2 lbs) bone-in, skin-on chicken thighs
2 tbsp extra virgin olive oil
5, thinly sliced garlic cloves
3 fresh rosemary sprigs
3 fresh thyme sprigs
1/3 cup dry white wine
1/2 cup chicken broth
2 tbsp, freshly squeezed lemon juice
1 tsp salt
1/2 tsp freshly ground black pepper

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Instructions

Step 1: Pat dry 6 bone-in, skin-on chicken thighs and season both sides with 1 tsp 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 chicken thighs skin-side down and cook for 7-8 minutes until skin is golden brown and crisp.
Step 3: Flip chicken thighs and add 5 thinly sliced garlic cloves, 3 fresh rosemary sprigs, and 3 fresh thyme sprigs to the skillet. Sauté garlic and herbs with the chicken for 2-3 minutes until fragrant.
Step 4: Pour in 1/3 cup dry white wine and 1/2 cup chicken broth. Bring to a simmer and cook uncovered for 15-18 minutes until chicken is cooked through and sauce reduces slightly.
Step 5: Remove chicken to a serving plate and stir 2 tbsp freshly squeezed lemon juice into the sauce. Spoon sauce over chicken and serve immediately.