Leave dinner stress at the door with this Garlic and Herb Chicken Thigh Skillet. Just a handful of easy to find ingredients, a single skillet and 30 minutes are all that stand between you and dinnertime magic.
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
*Removing the bone from the chicken thighs will allow the chicken to cook more quickly in the skillet. If you can't find chicken thighs with the bones already removed, simply turn them skin-side down on a cutting board and use a sharp knife to slice alongside the bone on each side. Carefully slice underneath the bone, removing it completely.