Pan-Seared Chicken Thighs with Rosemary and Garlic

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Crisp-skinned chicken thighs infused with aromatic garlic and rosemary, served with a simple pan sauce. Perfect for a quick weeknight dinner. This american-inspired chicken (low-carb) ready in about 25 minutes pairs avocado oil, minced garlic cloves, chopped fresh rosemary for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 600 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: 15 min Serves 4 American cuisine 600 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat 8 bone-in skin-on chicken thighs dry with paper towels and season both sides with 1/2 tsp salt and 1/4 tsp black pepper.
  2. Step 2: Heat 2 tbsp avocado oil in a large skillet over medium-high heat until shimmering.
  3. Step 3: Place chicken thighs skin-side down in the skillet and cook for 10 minutes without moving, until skin is golden brown and crispy.
  4. Step 4: Flip thighs and cook for 5 minutes until internal temperature reaches 165°F.
  5. Step 5: Remove chicken and set aside.
  6. Step 6: Add 4 minced garlic cloves and 1 tbsp chopped rosemary to the skillet, sautéing for 1 minute until fragrant.
  7. Step 7: Return chicken to skillet, nestling in garlic-rosemary mixture, and cook for 2 minutes to infuse flavors.

Frequently asked questions

How long does Pan-Seared Chicken Thighs with Rosemary and Garlic take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Seared Chicken Thighs with Rosemary and Garlic?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep avocado oil from drying out.

Can I substitute ingredients in Pan-Seared Chicken Thighs with Rosemary and Garlic?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Seared Chicken Thighs with Rosemary and Garlic for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Pan-Seared Chicken Thighs with Rosemary and Garlic low-carb?

Yes — this recipe is tagged low-carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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