Pan-Seared Chicken Thighs with Garlic-Rosemary Pan Sauce

By AislePrompt Editorial · ·

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 and simmered in a fragrant garlic and rosemary sauce that enhances every bite. This Mediterranean-inspired chicken recipe (gluten free), ready in about 35 minutes, pairs bone-in, skin-on chicken thighs, olive oil, garlic cloves, minced 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 rice, quinoa, or a quick salad. 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: 25 min Serves 4 Mediterranean cuisine 380 cal/serving
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Ingredients

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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. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
  2. Step 2: Place chicken thighs skin side down in the skillet and cook without moving for 6-7 minutes until the skin is deep golden brown and crispy. Flip and cook the other side for 4 minutes.
  3. Step 3: Reduce heat to medium, add 3 minced garlic cloves and 2 fresh rosemary sprigs around the chicken. Sauté garlic briefly until fragrant, about 30 seconds.
  4. Step 4: Pour 1 cup chicken broth into the skillet and bring to a simmer. Cover loosely and cook for 10 minutes until chicken is cooked through and sauce reduces slightly.
  5. Step 5: Remove chicken to a plate. Stir 2 tbsp unsalted butter into the pan sauce over low heat until melted and glossy. Spoon sauce over chicken and serve.

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