Sautéed Garlic Butter Chicken Thighs with Rosemary

By AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

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 in a fragrant garlic butter rosemary sauce, perfect for a comforting dinner. This chicken recipe, ready in about 30 minutes, pairs bone-in chicken thighs, unsalted butter, garlic cloves 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 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 International cuisine 380 cal/serving

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Ingredients

6 pieces (about 2 lbs) bone-in chicken thighs
3 tbsp unsalted butter
5 cloves, minced garlic cloves
3 fresh rosemary sprigs
1 1/2 tsp salt
1 tsp, freshly ground black pepper
2 tbsp olive oil

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Instructions

Step 1: Pat dry 6 bone-in chicken thighs and season evenly with 1 1/2 tsp salt and 1 tsp freshly ground black pepper on both sides.
Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, then add the chicken thighs skin-side down. Sear for 6-7 minutes without moving them until the skin is golden and crispy.
Step 3: Flip the chicken thighs and add 3 tbsp unsalted butter, 5 minced garlic cloves, and 3 fresh rosemary sprigs to the pan. Tilt the pan slightly and spoon the melted butter and garlic rosemary mixture over the chicken continuously for 4-5 minutes, until chicken is cooked through (internal temp 165°F) and garlic is fragrant but not browned.
Step 4: Remove chicken from the pan and let rest for 5 minutes before serving with the pan sauce spooned on top.