Seared Chicken Thighs in Garlic & Herb Sauce
These seared chicken thighs in garlic & herb sauce are perfect for weeknight dinner, not only is this a one pan dish but it also takes less than 20 minutes to make! The chicken thighs are pan seared until crisp and golden in colour and then smothered in a garlic and herb sauce that is loaded with flavour. This chicken is Whole30, Paleo, Keto, Grain Free, Gluten Free, Dairy Free and Specific Carbohydrate Diet legal.
This is one of those super simple recipes that is great to have in your weeknight dinner rotation. All you need is one pan, plus basic ingredients that you likely already have in your kitchen, and 20 minutes later, dinner is ready! The chicken thighs are first pan seared to create a golden crust and give them some good crisp texture, before being smothered in a pan sauce which is packed with fresh garlic and herbs.
Why you are going to love these easy seared chicken thighs:
- So fast! With a start to finish time of under 20 minutes, this is a fantastic dish to make when you are short on time and looking for something quick and easy to make.
- All you need is basic pantry staples: There are no fancy ingredients needed to make this chicken, in fact you more than likely already have everything in your pantry!
- Great for leftovers: Make extra of this chicken because it’s great to have ready in the fridge to add into salads, wraps or have as a quick meal.
- A super versatile recipe: you can use this recipe as a guide and really modify it depending on what you have. Swap the chicken thighs for breasts and simply cook them for 8 minutes longer.
- It’s Whole30, Paleo, Keto, Dairy Free, Grain Free, Gluten Free and Specific Carbohydrate Diet Legal too!
Can I use dried herbs?
I prefer using fresh herbs in this recipe but I recognize that sometimes fresh just isn’t an option. Dried herbs have a stronger concentration of flavour due to containing less moisture, because of this you should always adjust the quantity when substituting one for the other in a recipe. If a recipe calls for fresh and you are using dried, reduce the quantity by 1/3, and if a recipe calls for dried and you are using fresh then increase the amount by 3 times.
What to serve with these Chicken Thighs:
- Mash! I highly recommend serving these chicken thighs with a side of mash to sop up all of the delicious sauce. You could serve them with Cauliflower Mash or for a bit more flavour, try my Butternut Squash & Carrot Mash.
- Cauliflower Rice! Cauliflower rice is another great side dish to serve with this chicken. You could keep things simple by sautéing the cauliflower rice in avocado oil, or add some garlic and lemon juice for a bit of added flavour.
- Brighten things up with some vibrant veggies! Green beans, asparagus, broccoli or carrots are all easy veggies that you could serve with this chicken.
Here are a few other one pan chicken recipes you will love:
- Garlic Mushroom & Bacon Chicken Thighs
- Honey Mustard Chicken
- Balsamic Chicken with Figs
- Citrus & Herb Chicken
- Coq No Vin
- Szechuan Chicken Thighs
- Creamy Mushroom Chicken
If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
Seared Chicken Thighs in a Garlic & Herb Sauce
Ingredients
- 6 boneless skinless chicken thighs
- 1/2 tsp paprika
- 1/4 tsp salt
- 1/2 tsp pepper
- 1 tbsp olive oil
- 1 1/2 tbsp ghee or butter
- 4 cloves garlic minced
- 2/3 cup chicken stock
- 1 1/2 tbsp white wine vinegar
- 1 tbsp chopped fresh parsley
- 2 tsp chopped fresh oregano
- 2 tsp chopped fresh thyme
Instructions
- Lay the chicken thighs out on a plate and sprinkle them evenly on both sides with the salt, pepper and paprika.
- Heat the olive oil in a skillet on medium heat. Once hot, add in the chicken thighs and sear them for 5 minutes until a golden crust forms. Flip the chicken over and cook them for another 2 minutes on the other side and then remove from the pan and set aside.
- Add the ghee to the skillet along with the garlic and cook for 20 seconds until fragrant before adding in the chicken stock and white wine vinegar, use a wooden spoon to scrape any bits from the bottom of the pan.
- Leave the sauce to simmer for 2 minutes before adding in the parsley, oregano and thyme. Give it a stir and then return the seared chicken thighs to the pan. Leave the sauce to simmer for another 3 minutes until it has begun to thicken. Serve garnished with additional parsley.
Nutrition
I made this last night. Soooo sooo good!!! Family loved it too. Will be making this again.
We had it with black rice and pan cooked sweet potatoes. I know..double starch..but whoowee.
Easy to make and delicious! We make this weekly!
There is no way chicken thighs with bone in will be cooked to an internal temp of 145 degrees in 10-13 minutes. I’m going to sear the 8 minutes, simmer in chicken broth for 10 more then remove and make the garlic sauce with onions and more garlic, adding more chicken broth. Then simmer again for 5-10 minutes with garbanzo beans and serve with delicata squash over rice or noodles.
Great flavor! But I agree with the comments about cooking time for the chicken. Need to double it