Pan-Seared Chicken Thighs with Garlic and Herb Sauce

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

Juicy chicken thighs pan-seared to golden crispness, finished with a fragrant garlic and fresh herb pan sauce. This Mediterranean Super Bowl recipe, ready in about 35 minutes, pairs bone-in, skin-on chicken thighs, salt, and black pepper for a weeknight-friendly dinner. Each serving lands at about 420 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 "Build a week of meals around this recipe" 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.

Ingredients

• 4 (about 2 lbs) bone-in, skin-on chicken thighs
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 4 minced garlic cloves
• 1 tbsp chopped fresh rosemary
• 1 tbsp chopped fresh thyme
• 1/2 cup chicken broth
• 1 tbsp lemon juice

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Pat dry 4 bone-in, skin-on chicken thighs and season both sides with 1 tsp salt and 1/2 tsp black pepper.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add chicken thighs skin-side down and cook without moving for 7 minutes until the skin is golden and crispy.
3. Step 3: Flip chicken and add 2 tbsp unsalted butter, 4 minced garlic cloves, 1 tbsp chopped fresh rosemary, and 1 tbsp chopped fresh thyme to the pan. Spoon melted butter and herbs over chicken for 2 minutes.
4. Step 4: Pour 1/2 cup chicken broth and 1 tbsp lemon juice into the skillet, reduce heat to medium, and simmer uncovered for 8-10 minutes until chicken is cooked through and sauce has slightly thickened. Remove chicken and spoon sauce over before serving.