Pan-Seared Chicken Thighs with Rosemary and Garlic Butter

Name: Pan-Seared Chicken Thighs with Rosemary and Garlic Butter
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Cuisine: American
Ingredients: 4 boneless skin-on chicken thighs; 2 tbsp olive oil; 3 garlic cloves; 1 tbsp fresh rosemary; 2 tbsp unsalted butter; 1/4 tsp salt; 1/8 tsp black pepper

Crispy skin chicken thighs bathed in a fragrant herb butter sauce, ideal for a satisfying keto dinner.

Cuisine: American

Category: Chicken

Prep: 10 minutes. Cook: 20 minutes.

Serves 2.

Ingredients

4 boneless skin-on chicken thighs
2 tbsp olive oil
3 garlic cloves
1 tbsp fresh rosemary
2 tbsp unsalted butter
1/4 tsp salt
1/8 tsp black pepper

Instructions

Step 1: Pat 4 boneless skin-on chicken thighs dry with paper towels and season both sides with 1/4 tsp salt and 1/8 tsp black pepper.
Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Place chicken thighs skin-side down and cook for 8-10 minutes without moving, until skin is golden brown and crispy.
Step 3: Flip chicken thighs and cook for 5-6 minutes more until internal temperature reaches 165°F (74°C), then transfer to a plate.
Step 4: Add 3 minced garlic cloves and 1 tbsp finely chopped fresh rosemary to the skillet, stirring for 30 seconds until fragrant. Pour in 2 tbsp unsalted butter and swirl to melt, creating a garlic-rosemary sauce.
Step 5: Return chicken to skillet, spooning sauce over top, and cook for 1 minute to reheat and coat.