Pan-Seared Chicken Thighs with Garlic and Herb Pan Sauce

By AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

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-seared chicken thighs finished with a fragrant garlic and herb pan sauce that enhances every bite. This 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 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 salt
1/2 tsp black pepper
2 tbsp olive oil
4 cloves, minced garlic cloves
1 tbsp fresh thyme leaves
1/2 cup chicken broth
2 tbsp unsalted butter

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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, then add the chicken thighs skin-side down. Cook for 6-7 minutes without moving until the skin is golden-brown and crisp.
Step 3: Flip the chicken and cook for another 6 minutes until internal temperature reaches 165°F; remove chicken to a plate and tent with foil.
Step 4: Lower heat to medium, add 4 minced garlic cloves and 1 tbsp fresh thyme leaves to the skillet; sauté for 1 minute until fragrant.
Step 5: Pour in 1/2 cup chicken broth, scraping the browned bits off the pan bottom, and simmer for 3 minutes until sauce reduces slightly.
Step 6: Remove from heat and stir in 2 tbsp unsalted butter until melted and the sauce is glossy.
Step 7: Return chicken to the pan and spoon the sauce over the thighs before serving.