One Pan Garlic Herb Chicken Thighs

This garlic herb chicken is made in ONE PAN and is a super simple dinner that is flavorful and moist! What a great way to use up your leftover herbs from Thanksgiving!

Course Main Course

Cuisine American

Keyword chicken thigh recipe, one pan, skillet

Prep Time 5 minutes

Cook Time 30 minutes

Total Time 35 minutes

Servings servings

Calories 375kcal

Author Heather Cheney

Ingredients

4 bone-in chicken thighs skin removed
½ teaspoon kosher salt
¼ teaspoon black pepper
1 tablespoon olive oil
8 cloves garlic cut into quarters
2 tablespoons dry white wine or chicken broth
1 cup chicken broth
1 ½ teaspoon fresh herbs chopped. or ½ teaspoon dried herbs. I used 1 teaspoon fresh rosemary and ½ teaspoon fresh thyme.
1 tablespoon fresh chives chopped for garnish (optional)

Instructions

Season chicken with salt and pepper
In a large skillet, heat oil over medium-high heat. Brown chicken on both sides until golden. Remove chicken from pan.
Add the garlic cloves and wine (or broth) and simmer, scraping the bottom of the pan until most of the liquid is almost evaporated.
Stir in chicken broth and herbs; return chicken to pan and bring to a boil. Reduce heat to a simmer and cover pan. Cook, covered, for 15-20 minutes or until an instant-read thermometer reads 165 degrees.
Spoon the juices over the chicken, sprinkle with chives and serve.

Nutrition