This Garlic Herb Chicken is a timeless, foolproof dish that feels both rustic and elegant. It’s juicy, packed with flavor, and perfect for busy weeknights. The tender, golden-brown chicken comes with a fragrant, buttery sauce that’s ideal for spooning over mashed potatoes, rice, or crusty bread.
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Why You’ll Love This Garlic Herb Chicken
- Flavorful & aromatic: Fresh garlic, rosemary, and thyme create a deeply savory, herbaceous profile.
- Surprisingly simple: No fancy techniques or hard-to-find ingredients—just sear, simmer, and serve.
- Versatile pairing: Goes with pasta, rice, roasted veggies, or a simple salad.
- Liquid gold sauce: A rich, glossy pan sauce that’s irresistible drizzled over everything.
Ingredients & Tools
- 4 boneless, skin-on chicken thighs (about 1.5 lbs / 680 g)
- 6 cloves garlic, minced
- 2 tbsp fresh rosemary, finely chopped
- 2 tbsp fresh thyme leaves
- 1/4 cup fresh parsley, chopped
- 3 tbsp unsalted butter, divided
- 2 tbsp olive oil
- 1/2 cup chicken broth
- 1/4 cup dry white wine (optional, but recommended)
- 1 lemon, juiced
- 1 tsp salt, or to taste
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes (optional, for a slight kick)
Tools: A large, oven-safe skillet (like cast iron or stainless steel), tongs, a sharp knife, and a cutting board.
Notes: Using fresh herbs really makes a difference here—they have a brighter, more vibrant flavor compared to dried. And don’t skip the white wine if you can help it; it adds a lovely depth to the sauce that balances the richness of the butter and garlic.
Nutrition (per serving)
| Calories: | 380 kcal |
| Protein: | 28 g |
| Fat: | 28 g |
| Carbs: | 4 g |
| Fiber: | 1 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes
Before You Start: Tips & Ingredient Notes
- Why use skin-on chicken thighs? The skin helps keep the meat incredibly moist and becomes beautifully crispy when seared. It also adds flavor to the pan sauce as it renders. If you only have breast meat, that’s okay, but thighs are more forgiving and stay juicier.
- Can I use dried herbs instead of fresh? You can, but the flavor won’t be as vibrant. If you must, use one-third the amount of dried herbs (so about 2 tsp rosemary and 2 tsp thyme). Fresh herbs really shine here, so I highly recommend them.
- What if I don’t have an oven-safe skillet? No worries! You can transfer the chicken to a baking dish after searing and finish it in the oven. The key is to make sure the chicken is in a single layer so it cooks evenly.
- Is the white wine necessary? It adds a lovely acidity and depth, but if you prefer not to use it, you can substitute with an equal amount of additional chicken broth and a squeeze of lemon juice. The sauce will still be delicious.
How to Make Garlic Herb Chicken
Step 1: Start by patting the chicken thighs completely dry with paper towels. This is crucial for getting that golden, crispy skin. Season both sides generously with salt and black pepper. Let the chicken sit at room temperature for about 10 minutes—this helps it cook more evenly.
Step 2: Preheat your oven to 375°F (190°C). Heat the olive oil in your large, oven-safe skillet over medium-high heat. Once the oil is shimmering, place the chicken thighs in the pan skin-side down. You’ll hear a satisfying sizzle—that’s how you know the pan is hot enough. Cook for 6–8 minutes without moving them, until the skin is deeply golden and crispy.
Step 3: Flip the chicken thighs using tongs and cook for another 2–3 minutes on the other side. You’re not trying to cook them through just yet—this step is about building color and flavor. Remove the chicken from the skillet and set it aside on a plate. You’ll notice the bottom of the pan has lots of browned bits; that’s flavor waiting to be used!
Step 4: Reduce the heat to medium and add 2 tablespoons of butter to the skillet. Once melted, add the minced garlic and cook for about 30 seconds, just until fragrant—be careful not to burn it! Stir in the rosemary, thyme, and red pepper flakes (if using), and cook for another 30 seconds. The aroma at this point is absolutely heavenly.
Step 5: Pour in the white wine (if using) and let it simmer for a minute, scraping up all those browned bits from the bottom of the pan with a wooden spoon. This process, called deglazing, adds so much depth to the sauce. Add the chicken broth and lemon juice, and let it simmer for another 2 minutes.
Step 6: Return the chicken thighs to the skillet, skin-side up, nestling them into the sauce. Spoon some of the sauce over the top. Transfer the skillet to the preheated oven and bake for 12–15 minutes, or until the chicken is cooked through (internal temperature should reach 165°F / 74°C).
Step 7: Carefully remove the skillet from the oven—remember, the handle will be hot! Transfer the chicken to a serving platter. Stir the remaining tablespoon of butter and the chopped parsley into the sauce until the butter is melted and the sauce looks glossy. Taste and adjust seasoning if needed.
Step 8: To serve, spoon the garlic herb sauce generously over the chicken. I like to garnish with an extra sprinkle of fresh parsley and a lemon wedge for squeezing over the top. The sauce should be rich, herby, and perfectly balanced—you’ll want to lick the spoon!
Storage & Freshness Guide
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze cooked chicken and sauce for up to 2 months; thaw overnight in fridge.
- Reviving: Reheat gently in a covered skillet or microwave; stir sauce to recombine.
Serving Suggestions
Complementary Dishes
- Creamy mashed potatoes — The buttery, fluffy texture is the perfect canvas for that glorious pan sauce.
- Roasted asparagus or green beans — Their slight crispness and earthy flavor balance the richness of the chicken beautifully.
- Buttered egg noodles or rice — These simple carbs soak up every last drop of the garlic herb sauce, making sure nothing goes to waste.
Drinks
- A crisp Sauvignon Blanc — Its bright acidity and citrus notes cut through the richness of the dish and complement the herbal flavors.
- Sparkling water with lemon — A refreshing, non-alcoholic option that cleanses the palate between bites of the savory chicken.
- Light-bodied red like Pinot Noir — If you prefer red wine, choose one with low tannins and fruity notes that won’t overpower the herbs.
Something Sweet
- Lemon sorbet — Its bright, clean flavor is a refreshing finish after the savory, garlicky main course.
- Simple shortbread cookies — Buttery and not too sweet, they provide a lovely, subtle end to the meal.
- Berry crumble with vanilla ice cream — The warm, fruity filling and cool creaminess create a comforting contrast that feels just right.
Top Mistakes to Avoid
- Mistake: Not patting the chicken dry before searing. Moisture is the enemy of crispy skin. If the chicken is wet, it will steam instead of sear, and you’ll miss out on that beautiful golden crust.
- Mistake: Moving the chicken too soon in the pan. Let it sear undisturbed for those first few minutes. This allows a crust to form and prevents the skin from sticking to the pan. I’ve messed this up before too—patience is key!
- Mistake: Burning the garlic. Garlic cooks quickly and can turn bitter if it burns. Add it to the pan just until it’s fragrant, then proceed with the recipe. If it starts to brown too much, remove the pan from the heat for a moment.
- Mistake: Overcooking the chicken in the oven. Since the chicken continues to cook while resting, take it out when it reaches 160–162°F (71–72°C). It will carry over to 165°F (74°C) and stay juicy.
Expert Tips
- Tip: Use a meat thermometer for perfect doneness. It takes the guesswork out of cooking and ensures your chicken is juicy and safe to eat every single time. Insert it into the thickest part of the thigh without touching the bone.
- Tip: Let the chicken rest before serving. Allowing it to sit for 5–10 minutes after cooking lets the juices redistribute throughout the meat. If you cut into it right away, those precious juices will end up on the plate instead of in the chicken.
- Tip: Make extra sauce. If you love the pan sauce as much as I do, you can double the broth, wine, and butter. Simmer it a bit longer to reduce and thicken—it’s amazing drizzled over sides or even saved for another meal.
- Tip: Brown the butter for a nutty twist. Before adding the garlic, cook the butter until it turns a light golden brown and smells nutty. This adds a whole new layer of flavor that pairs wonderfully with the herbs.
FAQs
Can I make this recipe with chicken breasts instead of thighs?
Absolutely! You can use boneless, skinless chicken breasts, but keep in mind they cook faster and can dry out more easily. Pound them to an even thickness (about 1 inch) so they cook uniformly. Reduce the searing time to 4–5 minutes per side and check for doneness earlier—they’re ready at 165°F (74°C) internally. The sauce will help keep them moist, but thighs are still my top choice for flavor and juiciness.
How should I store leftovers, and how long do they last?
Store any leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered skillet over low heat or in the microwave at reduced power to prevent the chicken from becoming tough. The sauce might separate a bit when reheated, but a quick stir should bring it back together.
Can I freeze Garlic Herb Chicken?
You can, though the texture of the chicken may change slightly upon thawing. Freeze the cooked, cooled chicken and sauce in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before reheating. I’d recommend adding a fresh sprinkle of herbs after reheating to brighten up the flavors.
What can I use if I don’t have an oven-safe skillet?
If you don’t have an oven-safe skillet, you can sear the chicken in a regular skillet, then transfer it to a baking dish along with the sauce to finish in the oven. Just make sure the baking dish is large enough to hold the chicken in a single layer so it cooks evenly. The results will be just as delicious!
Is there a way to make this dish dairy-free?
Yes, you can substitute the butter with olive oil or a plant-based butter alternative. The sauce will be less rich, but still very flavorful. You might also add a teaspoon of nutritional yeast for a cheesy, umami note if you like. The fresh herbs and garlic will still be the stars of the show.
Garlic Herb Chicken
Make this easy Garlic Herb Chicken recipe with crispy skin & a rich pan sauce. Perfect for weeknight dinners. Get the simple, foolproof recipe now!
Ingredients
For the Ingredients
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4 boneless, skin-on chicken thighs (about 1.5 lbs / 680 g)
-
6 cloves garlic (minced)
-
2 tbsp fresh rosemary (finely chopped)
-
2 tbsp fresh thyme leaves
-
1/4 cup fresh parsley (chopped)
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3 tbsp unsalted butter (divided)
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2 tbsp olive oil
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1/2 cup chicken broth
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1/4 cup dry white wine (optional, but recommended)
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1 lemon (juiced)
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1 tsp salt (or to taste)
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1/2 tsp black pepper
-
1/4 tsp red pepper flakes (optional, for a slight kick)
Instructions
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Start by patting the chicken thighs completely dry with paper towels. Season both sides generously with salt and black pepper. Let the chicken sit at room temperature for about 10 minutes—this helps it cook more evenly.01
-
Preheat your oven to 375°F (190°C). Heat the olive oil in your large, oven-safe skillet over medium-high heat. Once the oil is shimmering, place the chicken thighs in the pan skin-side down. Cook for 6–8 minutes without moving them, until the skin is deeply golden and crispy.02
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Flip the chicken thighs using tongs and cook for another 2–3 minutes on the other side. Remove the chicken from the skillet and set it aside on a plate.03
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Reduce the heat to medium and add 2 tablespoons of butter to the skillet. Once melted, add the minced garlic and cook for about 30 seconds, just until fragrant—be careful not to burn it! Stir in the rosemary, thyme, and red pepper flakes (if using), and cook for another 30 seconds.04
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Pour in the white wine (if using) and let it simmer for a minute, scraping up all those browned bits from the bottom of the pan with a wooden spoon. Add the chicken broth and lemon juice, and let it simmer for another 2 minutes.05
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Return the chicken thighs to the skillet, skin-side up, nestling them into the sauce. Spoon some of the sauce over the top. Transfer the skillet to the preheated oven and bake for 12–15 minutes, or until the chicken is cooked through (internal temperature should reach 165°F / 74°C).06
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Carefully remove the skillet from the oven—remember, the handle will be hot! Transfer the chicken to a serving platter. Stir the remaining tablespoon of butter and the chopped parsley into the sauce until the butter is melted and the sauce looks glossy. Taste and adjust seasoning if needed.07
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To serve, spoon the garlic herb sauce generously over the chicken. I like to garnish with an extra sprinkle of fresh parsley and a lemon wedge for squeezing over the top.08
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