Sautéed Chicken with Garlic and Rosemary

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 cooked with aromatic garlic and rosemary for a savory, herb-infused main course. This French-inspired Whole30 recipe, ready in about 24 minutes, pairs chicken thighs, olive oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil 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: 14 min Serves 4 French cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat 4 chicken thighs dry with paper towels. Season both sides with 1 tsp sea salt and 1/2 tsp black pepper. Heat 3 tbsp olive oil in a large skillet over medium-high heat until shimmering.
  2. Step 2: Add chicken thighs skin-side down and cook undisturbed for 8 minutes until skin is deep golden brown and crisp. Flip and cook for 6 more minutes until internal temperature reaches 165°F.
  3. Step 3: Reduce heat to medium, add 4 minced garlic cloves and 1 tbsp chopped rosemary. Sauté for 1 minute until fragrant, then serve immediately with pan juices.

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