Pan-Seared Chicken Thighs with Rosemary and Garlic 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 developed and reviewed.

Juicy chicken thighs pan-seared to a golden brown and finished with a fragrant rosemary and garlic pan sauce. This Mediterranean-inspired 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 Mediterranean cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat 6 bone-in, skin-on chicken thighs dry and season evenly 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.
  3. Step 3: Place chicken thighs skin-side down in the skillet and sear without moving for 6-7 minutes until skin is deeply golden and crispy.
  4. Step 4: Flip the chicken and add 3 tbsp unsalted butter, 4 smashed garlic cloves, and 2 fresh rosemary sprigs to the pan; baste the chicken with melted butter for 3-4 minutes until cooked through and internal temperature reaches 165°F.
  5. Step 5: Remove chicken to a plate and keep warm. Discard garlic and rosemary from the pan.
  6. Step 6: Pour 1/2 cup chicken broth into the skillet and scrape up browned bits with a wooden spoon; simmer for 2 minutes until reduced slightly.
  7. Step 7: Stir in 1 tbsp lemon juice and swirl in remaining butter from the pan; pour sauce over chicken before serving.

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