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
Leslie Stevenson
I am going to call both chicken piccata and fried pork chop or fried chicken gravy pan sauces. So, yes, I have made pan sauces. Thank you for the recipes and the giveaway opportunity.
Skip
I’ve never made a pan sauce but it sounds delicious
Linda Sylvester
Great idea! I have never made a pan sauce like this but looking forward to trying something new! We love your recipes and they are simple and tasty!
Angie
This looks so good! I’m embarrassed to admit I have never cooked chicken thighs or made a pan sauce for chicken I’ll have to give this a try!
Kristi
I’ve made a pan sauce before but I don’t do it very often. But this recipe mat change my mind! Definitely gonna try it out soon! Thanks!
Ann-Marie Robertson
This looks so delicious! Can’t wait to try it!
Lynn
This recipe will now be in my “Favorites” recipe box. I love to make a good pan sauce with all those yummy drippings in the pan.
Constance Waters
Can’t wait to try this recipe. One question is it ok to use a cast iron skillet on a glass top range?
K Biette
Sounds delicious! Looking forward to trying! Love easy dinners and have made a pan sauce before.
Sheri K Kelley
Must try! Will try the pan sauce too as I have never tried that before!
Donna Barnett
This looks amazing!! Can’t wait to try it!
Brad Clark
This looks Good> I have in the past made a sauce for chicken. This looks so good the only thing I would add is maybe some mushrooms in the sauce.
Gregory Plagge
Having cooked with numerous recipes from your recipe box, look forward to cooking and making some sauce for my chicken thighs. Keep those recipes coming! Love them
Pam
I have not made a pan sauce like that before. I know what recipe I am going to use for my first one! Looks so good!
Katie
this looks mouthwatering i’ve never made a pan sauce before!
Pat Newcomer
It’s only my gr’son and me. We eat a lot of chicken. I’m going to try the garlic chicken. We eat thighs I’m not a white meat eater. I’d rather have dark. I use only cast iron to cook with all my meals.my gr’ma did my mom did and I do. And the grill my husband used the grill all year long. I told him it’s cold and snowing out there. He said I’ll put my coat on. Some time I’ll tell you about the 50 lb turkey he and a buddy cooked for thanksgiving.
seachels
This recipe looks delicious! I’ve made a pot roast gravy, but haven’t done so with chicken yet, so definitely going to have to give this a try. Thank you for the recipe!
N. Lacombe
This recipe sounds delicious and I can’t wait to make/try it. So many great recipes on your site/emails and thank you for sharing.
TRISH TEELE
This is going to be our Sunday dinner this weekend! Sound YUMMY!
I have made a pan sauce for chicken before… I love it! I feel so ‘chefy’ doing things like that. LOL
My recipe book if filled with your recipes! You have been my ‘go to’ for a long time.
Thank you!
Buffie
My family loves chicken thighs! I have never made a pan sauce so I am anxious to try. Sounds simple and delicious! Will be adding this to my meal plan this week.
Joanne
Absolutely one of the best. Love the cast iron frying pan, use that for so many things. Looked at your pressure cooker recipes, too. Will try the pot roast one for sure.
Ashley Palmer
I love to make a garlic cream sauce for my chicken. I haven’t done it in months- thanks for the reminder to add it to our menu soon!
Lindsey Gonzales
I haven’t made a pan sauce in a long time! We have a new baby so everything has just been as quick and easy meals as possible 🙂 This looks so good!
DEBRA LEGRAND
This looks absolutely delicious. I will be trying this recipe very soon!
Karen Yablonsky
I’ve never made my own pan sauce for chicken. Working mom here. Fast and easy is the name of the game.
Thanks for your recipes!
vivian lopezrivero
This looks so good I have thighs in the freezer now, we will be trying this tomorrow. Thank you
Mishelle G
Hi, I have tried to make a pan sauce before and sometimes it even works. My grandmother used to just add a little cream and poof!! A wicked pan sauce would come out of her pan – I don’t have that talent btu I do try.
I will try soon!
Mishelle G
Aaron Unell
I will be trying this recipe in the near future – looks easy and yummy!
As for making a pan sauce, I try to create something with pork and chicken every time I sauté or oven-bake.
Love your take on chicken thighs.
$100 would sure be a nice addition for back to school!
Looking forward to many more of your recipes!
Kimberlee
We love using chicken thighs. This is a new favorite recipe in my house!
Ken
Tasted great. Used the white wine . Great flavor.
Carol Keays
Looks absolutely delicious I will be making these very soon. Thanks for the recipe
Stacy
This looks amazing. I’ve never made a pan sauce for chicken in cast iron (hanging my head in shame). That will soon change. Thanks for another awesome recipe!
Stephanie Schiltz
Oh yum! Too close to dinner and this chicken recipe is making my mouth water. Yes I very frequently make-pan sauces. Adds so much flavor esp. when drizzled over sides.
Michelle Solimene
Hello,
I’ve not made a pan sauce for chicken. I prefer to cook my chicken in the oven.
This recipe look very good. A bit much for just one but next time I need a meal for a group I’ll give it a go!
Michelle Bauer
Super tasty with layering of flavors that fill your mouth with joy. I love making a pan sauce to bring all those cooking flavors to the plate.
Jan Ruth Mayheu
this looks so good and tasty. I love making pan sauce and look forward to trying this out in my cast iron pan!
Joan Kritzman
One of your bests but truly enjoy them all. Thanks for sharing.
Lisa Ruppert
I love your recipes, and have created an entire folder of printed recipes from your website!
Chicken is so much better with a pan sauce. In fact, my go-to recipe is your recipe for Garlic Herb Chicken Thighs. The fresh herbs are what makes the sauce taste like something from a fine restaurant (I actually double the sauce to spoon over roasted baby potatoes). My family raves over that recipe, so I can’t wait to try this one. Thanks for sharing all your amazing (and simple) recipes!
Aliyah
I am looking forward to trying this recipe, I am a mom of 3 toddlers so one pot meals are definitely my go to most nights. I look forward to reading these recipes on a daily basis and I appreciate the reading content.
Shannon Hickey
I have not made a pan sauce yet, but this recipe seems like it will be easy and delicious! I look forward to trying it!
Val B
I’ve never made a pan sauce but this looks really good! Can’t wait to give it a shot!
Michelle
I have made a pan sauce for chicken and it is so yummy.
I have used so many of your recipes. Thank you for continuing to post even though many of us do not reply or comment!
Sid Mackie
Hi Jessica –
Your recipe for Garlic and Herb Chicken Thigh Skillet calls for 4 tablespoons of butter, divided. But you only say to add 2 tablespoons to saute the onions and garlic.
When do I add other 2 tablespoons of butter into the dish?
Looks delicious, cooking it tonight!
Thanks,
Sid