Ingredients
Scale
- 4 bone-in, skin-on chicken thighs (or boneless, skinless if preferred)
- 4 tablespoons unsalted butter
- 4 cloves garlic (minced)
- 1 teaspoon dried thyme (or fresh thyme, chopped)
- 1 teaspoon dried rosemary (or fresh rosemary, chopped)
- Salt and pepper (to taste)
- 1 tablespoon olive oil
- Fresh parsley (chopped, for garnish)
- Lemon wedges (for serving, optional)
Instructions
Step 1: Prepare the Chicken
- Pat the chicken thighs dry with paper towels. Season both sides generously with salt and pepper.
Step 2: Cook the Chicken
- In a large skillet, heat the olive oil and 2 tablespoons of butter over medium-high heat.
- Add the chicken thighs to the skillet, skin side down (if using skin-on). Sear for about 5–7 minutes until the skin is golden brown and crispy. Flip the chicken and cook for an additional 5 minutes.
Step 3: Add Garlic and Herbs
- Reduce the heat to medium and add the minced garlic to the skillet. Cook for about 30 seconds until fragrant, being careful not to burn it.
- Sprinkle the dried thyme and rosemary over the chicken, then add the remaining 2 tablespoons of butter to the skillet. Spoon the melted butter over the chicken thighs as they cook.
Step 4: Finish Cooking
- Cover the skillet with a lid and reduce the heat to low. Cook for an additional 10–15 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and is cooked through.
Step 5: Serve
- Remove the chicken from the skillet and let it rest for a few minutes. Garnish with fresh parsley and serve with lemon wedges if desired.
- Serve warm with your choice of sides.
- Prep Time: 10
- Cook Time: 30