Herb Butter Chicken Thighs
User Reviews
4.8
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
5 1 thigh each
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Calories
2645 kcal
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Course
Main Course, Dinner
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Cuisine
American
Herb Butter Chicken Thighs
Description
Herb Butter Chicken Thighs involves pan-searing seasoned chicken thighs until golden brown and cooked through. The pan is then used to prepare a sauce by sautéing minced garlic and Italian seasoning in the flavorful browned bits left from cooking the chicken. Adding chicken broth deglazes the pan while simmering reduces the broth to intensify flavors. Butter is stirred in last to add richness and form a smooth sauce. Returning the chicken to the skillet allows it to reheat and absorb the garlic herb butter flavor.
The final dish offers tender chicken with a golden crust paired with a buttery, aromatic sauce notable for garlic and herb notes. Parsley garnish adds a fresh touch if desired.
This chicken works well served alongside steamed vegetables, rice, or mashed potatoes to complement the sauce.
Ingredients
- 5 chicken thigh $5.08, boneless, skinless, about 1/3 lb. each
- pinch salt $0.05
- pinch black pepper $0.05
- 1 Tbsp olive oil $0.13
- 2 cloves garlic $0.16, minced
- 1/2 Tbsp Italian seasoning $0.15, herb blend
- 1/2 cup chicken broth $0.07
- 1 Tbsp butter $0.13
- handful parsley $0.11, fresh, chopped, optional garnish
Instructions
- Season the chicken thighs with a pinch of salt and pepper on each side.
- Heat a large skillet over medium. Once hot, add the olive oil and swirl to coat the surface of the skillet. Add the chicken thighs and cook for 5-7 minutes on each side, or until they are golden brown and cooked through. Remove the thighs to a clean plate. There should be plenty of browned bits left on the bottom of the skillet.
- Add the minced garlic and Italian seasoning blend to the skillet. Sauté the garlic and herbs in the leftover oil in the skillet. Sauté for 1-2 minutes, or just until the garlic softens a bit and becomes very fragrant.
- Pour in the chicken broth and stir, dissolving all the browned bits off the bottom of the skillet. Let the broth simmer (still over medium heat) for about 5 minutes, or until it has reduced by half.
- Once the broth has reduced, add the butter and stir until it has melted into the sauce. Add the chicken pieces back to the skillet with the sauce and spoon the sauce over each piece. Garnish with a sprinkle of chopped parsley, if desired. Serve while hot.
Notes
- If using low sodium broth, taste the sauce before serving and season with additional salt if needed.
- Better Than Bouillon was used here for broth, which contains some salt; adjust accordingly.
- Cook chicken thoroughly for safe consumption while keeping it moist and tender.
Nutrition Information
Show DetailsNutrition Facts
Serving: 51 thigh each
Amount Per Serving
Calories 2645 kcal
% Daily Value*
| Serving | 1Serving | |
| Calories | 264.5kcal | 13% |
| Carbohydrates | 0.7g | 0% |
| Protein | 26.06g | 52% |
| Fat | 18.5g | 28% |
| Sodium | 340.02mg | 14% |
| Fiber | 0.12g | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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