This incredibly easy Garlic and Herb Chicken Thigh Recipe is ultra flavorful with bursts of garlic, lemon and fresh herbs.
Pair this gorgeous chicken recipe with my Fluffy Mashed Potatoes and Parmesan Roasted Green Beans for a complete meal that everyone will love.
Garlic and Herb Chicken Thigh Recipe
For this particular chicken skillet, if you want it to turn out nice and juicy (and totally addicting) then you MUST USE CHICKEN THIGHS…WITH THE SKIN! It really makes all the difference.
Ingredients Needed
Here’s the basic list of ingredients you’ll need in order to make this delicious chicken thigh recipe. As always, you can find the full list of ingredients located in the printable recipe card below.
- Chicken Thighs – boneless, with the skin ON
- Italian Seasoning – use my homemade blend!
- Butter
- Onion – yellow onion preferred
- Garlic
- Fresh Herbs – Sage, Thyme & Rosemary
- White Wine – for deglazing the pan and creating an amazing pan sauce
- Chicken Broth – low sodium
- Lemon
How To Make Garlic and Herb Chicken Thighs
To make these chicken thighs extra crispy in the skillet you’ll want to make sure you’re using a large enough pan so the chicken isn’t crowded when you cook them.
SEAR CHICKEN THIGHS
Season the chicken thighs on both sides with salt, pepper and Italian seasoning. Heat a large cast iron skillet over medium-high heat and add in plenty of olive oil to coat the bottom of the pan.
Sear the chicken thighs on each side for about 8 to 10 minutes (depending on how large your chicken thighs are). Keep cooking until they register at 165 degrees F when tested with an instant read thermometer.
PRO TIP: Start your chicken thighs skin-side down so the skin gets nice and browned and crispy.
MAKE GARLIC HERB SAUCE
Once the chicken thighs are cooked through, remove them from the pan to a plate and cover loosely with foil.
Back to the skillet, over medium heat, add in the butter and onion, then sauté for 4 to 5 minutes, until the onion is nice and tender.
You’ll notice that there may be some browned bits still left in the pan from when the chicken was cooking. Leave them be!
Those browned bits will help create an amazing flavor for the pan sauce.
Once the onion is tender, toss in the garlic and freshly chopped herbs to the pan and give them a quick stir until they’re nice and fragrant, about 30 seconds.
Quickly stir in the white wine and scrap any of those remaining browned bits from the bottom of the pan.
Let the white wine cook down and reduce, allowing it to bring out a delicious flavor with the garlic and herbs.
Finally, to create a more luscious and bright gravy, stir in a little bit of chicken broth along with the lemon slices to bring the pan sauce to fruition.
RETURN GARLIC AND HERB CHICKEN THIGHS TO PAN
All that is left to do is add the chicken thighs back to the pan with the sauce and spoon that buttery, herby, and bright sauce over the chicken thighs.
Make sure you spoon that sauce over some rice, mashed potatoes or cooked egg noodles to really get the full effect.
Can I Use Chicken Breast Instead of Chicken Thighs?
Yes, you can definitely swap out the chicken thighs for chicken breast in this recipe. However, you’ll want to pay close attention to these adjustments.
- Make sure you pound the chicken breasts to an even thickness to help cook evenly.
- Don’t overcrowd the pan when cooking the chicken.
- Cook until the internal temperature reaches 165 degrees F.
- Using a skinless chicken breast will not give you a crispy skin like the thighs, but if seared and browned correctly, will still result in a delicious flavor.
Make Ahead and Storage
Due to the crispy nature of the chicken thighs when cooked, it’s best to serve these chicken thighs right away.
However, this chicken will last up to 3 days in the fridge and reheats well in an air fryer. Keep the pan sauces and reheat them either in a skillet or simply pop in the microwave.
More Chicken Thigh Recipes
Chicken thighs are fantastic because they tend to be much cheaper at the grocery store. They are also a dark meat, meaning they tend to be more juicy when cooked.
Here are a few more tasty recipes using chicken thighs that you can quickly make at home…
- BBQ Roasted Chicken Thighs
- Chili Lime Broiled Chicken Thighs
- Slow Cooker Honey Garlic Chicken Thighs
- Oven Roasted Chicken Thighs
I can’t wait for you to give this quick and easy weeknight dinner recipe a try! I know you’re going to love it as much as we do!
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Garlic and Herb Chicken Thigh Skillet
Ingredients
- 6 chicken thighs, boneless, with skin
- 1 tablespoon olive oil
- salt and pepper
- 1 teaspoon Italian seasoning
- 2 tablespoons butter
- ½ cup onion, finely diced
- 3 tsp garlic, minced
- 1 tablespoon fresh sage, chopped
- 1 teaspoon fresh thyme, chopped
- 2 teaspoons fresh rosemary, finely chopped
- 1/4 cup white wine, optional
- 1/3 cup chicken broth
- 1 lemon, sliced
Instructions
- Add olive oil to a large skillet over medium high heat. Season both sides of the chicken thighs with salt, pepper and Italian seasoning.
- Add chicken to the skillet and cook over medium heat approximately 8-10 minutes per side or until the internal temperature registers 165 degrees F and skin is crispy. Transfer to a plate to rest.
- Return skillet to the stove and add 2 tablespoons butter to the skillet. Add the onion and sauté for 4-5 minutes, stirring occasionally. Add the garlic, sage, thyme and rosemary and sauté for 1-2 minutes more.
- Turn heat to medium high and stir in the dry white wine. Allow the wine to cook off for one minute before adding the chicken broth and lemon slices.
- Return chicken thighs to the skillet and simmer everything together for 4-5 minutes, or until chicken is heated through. Spoon the pan sauce over the chicken and serve immediately with mashed potatoes, rice or buttered noodles.
Notes
Nutrition
Easy Shrimp Pad Thai
Kathy Moncek
This recipe looks so yummy and easy to make! I plan on trying it soon.
Cindy
This recipe uses everything I have stocked in the kitchen which makes it so easy. It’s as easy as you said it would be, Shawn, and equally as delicious. The chicken was moist and the sauce was so flavorful. I served it over polenta with some tomatoes and arugula and we loved it. This will be in my book of GO TO RECIPES! Thanks for sharing!
Mary W
I always look forward to getting your recipes in my email! This is my favorite site for all my dinners.
Yes I have used a similar sauce with my chicken thighs but will use fresh herbs instead of dried next time!
Love all your hints and videos! Thank you!!!
Joyce
Yum! I have made a pan sauce before–great way to get all the flavor from the bottom of the pan onto the plate!
Sandy Fitch
This sounds delish, but I’ll try it with chicken breasts and maybe try it with pork tenderloin medallions. I too will double the sauce because I love lots of sauce. I also like that you add side dishes that would go with the recipe. Thanks for sharing!
Kathleen
This looks delicious – I am always looking for new chicken thigh recipes to try and will add this to next week’s dinner menu! Thanks 🙂
Adrienne
Delicious recipe! I love making pan sauces because they add so much flavor and are so versatile. I also really like using chicken thighs because they really don’t dry out and have so much flavor. I made this and added a little diced fennel I had hanging out in the fridge that needed using up and it worked so nicely with the rest of the dish, especially the fresh herbs which are currently overrunning my garden. Definitely a keeper!
Susan Taylor
I have made a similar recipe with bone-in chicken thighs. I love making one-pan meals with pan sauce and often double the sauce – especially if having rice or potatoes with the chicken!
Cheryl Barr
You have great recipes. I plan to try this Chicken Thigh recipe very soon!! Looks delicious!! Thank you!
Cheryl Barr
I love most of your recipes. I’ve been following you for a long time, and enjoy your emails and videos. Thank you!
Annie Hsu
Can’t wait to make this– although it’s too hot to put the stove on and fry anything.
Paula Zsiray
This looks delicious. Can’t wait to try it.
Yes to making a pan sauce before. Need to use all those yummy bits in the pan!
Susan Broughton
Wonderful!
Susan Broughton
This sounds really delicious ! I have made a pan sauce before using lemon juice to cut the fat
Sheila
Will definitely give this recipe a try, it sounds easy to do as well as delicious. I’ve never tried a pan sauce before and have egg noodles on hand in my pantry.
Patty Winner
Sounds like a great recipe, maybe a little less garlic though. I have made pan sauce for chicken many times and it elevates the end result!
Sheryll Wade
I was looking for a recipe to surprise my persnickity family and this will be a winner with them. Thank you for sharing!
Gwen Shill
Looks good but I am concerned that all the flavor will be in the chicken skin which I wont eat because its so unhealthy. Add fresh lemon looks like a game changer for fresh flavor and brightness.
Sue Stepp
I’ve never made a pan sauce in many years of cooking. This looks amazing, so I’m going to give it a try.
Marcia Miller
I have made a sweet and sour sauce for chicken and lemon chicken, too. I am looking forward to trying it, although I am not sure my husband will like all those herbs. Thank you so much for all your recipes. Your blog is one of my favorites.
Janet Evans
I haven’t made pan sauce for chicken (only beef or pork), but this looks super delicious! Can’t wait to try it!!
Brenda
Looks delicious! Can’t wait to try it. Pan sauces are a quick easy way to give a little something extra to your food!
Rosa Pineda
I will absolutely try this recipe. I’m always looking for flavorful chicken recipes since we eat chicken at least four times a week.
Jo
I will have to try this. I have beaver made a chicken sauce
Karen
Thighs are my go to chicken choice so when I saw this recipe it was a must try. Wonderful flavor ! It now is not only a great family meal but a company favorite as well.
Dianna Hilburn
Looks delicious! Also fits my keto lifestyle which is a bonus!
M Dance
I thought pan sauce was a requirement LOL!! It just completers the meal
Michele
I have made pan sauce for chicken before. I feel like it really elevates your meal when you have a sauce to serve. I will defiantly try this recipe it looks really delicious. I recently found your website site when I was looking for recipes that use ingredients that I have on hand and I see so many recipes that I am excited to try.
Perry Surita
This looks too good to pass up.
Megan O.
I have not made a pan sauce but can’t wait to try! We love your recipes and ideas for meal!
Darlene Caputo
I just saw this email and am having out-of-town guests this weekend and will make this on Saturday. While I have made similar dishes, I never cooked the chicken all the way through and then the pan sauce like this. My inclination was always to brown the chicken and then add the rest of the ingredients and let simmer until done. I am excited to try something new.
Thank you!
Carol
I have never made a pan sauce for chicken. This recipe looks delicious. I will have to try it with less garlic due to my husband’s dislike for it. Might try to sneak in garlic powder that sometimes works.
Gina Lowery
This sounds fabulous! Definitely going on my “to make” list. I’ve never made a pan sauce before, but this sounds easy to do.
melanie
I have made chicken marsala before. Your recipe/sauce sounds delicious. Can’t wait to try it.
Jen
I’ve never made a pan sauce for chicken, but this looks delicious! Can’t wait to make it!
Kristin
This looks super yummy, can’t wait to try it!
Doreen
I have made pan chicken but certainly not in the same league as your recipe! Looks delicious.
Stacey L Morgan
This chicken was heavenly! I love anything with crispy browned chicken skin and lemon! I don’t have a cast iron skillet but used a large deep skillet on the stove. Will definitely add this as a favorite of my recipes ♥️
Dianne Brown
This looks amazing! Can’t wait to try it, I’ve never done chicken this way!