Finished in 30 minutes, this easy Garlic and Herb Skillet Chicken has tons of flavor with very little effort. And the cleanup is easy, too!
Course Main Dish
Cuisine American
Keyword skillet chicken, skillet chicken thighs
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 4servings
Calories 326kcal
Author Deborah Harroun
Ingredients
1 1/2lbsbonelessskinless chicken thighs (about 6)
1/2teaspoonsalt
1/4teaspoonpepper
1tablespoonextra-virgin olive oil
10garlic clovespeeled and cut in half lengthwise
1cupplus 2 tablespoons chicken stock
1teaspoonminced fresh rosemary*
1/2teaspoonminced fresh thyme*
1tablespoonminced fresh chives
Instructions
Sprinkle both sides of the chicken with the salt and pepper.
In a large skillet, heat the olive oil over medium-high heat. Add the chicken and cook until browned, then flip and cook the second side until browned. Remove the skillet from the heat and transfer the chicken from the skillet to a plate.
Add the garlic and 2 tablespoons of chicken stock to the skillet. Return the skillet to the heat and cook, stirring, until the liquid has almost evaporated, 1-2 minutes. Stir in the remaining 1 cup of chicken stock, the rosemary and the thyme. Add the chicken back to the pan in a single layer. Bring the mixture to a boil, then reduce the heat and simmer, uncovered, until the chicken is cooked through and reads 170º on an instant read thermometer, about 8 minutes.
Sprinkle the chicken with chives before serving.
Notes
*you can substitute the fresh rosemary for 1/4 teaspoon dried rosemary, and the fresh thyme for 1/8 teaspoon dried thyme. If you don’t have fresh chives, you can leave them off or use 1 teaspoon of dried chives.Recipe source: TASTE OF HOME HEALTHY COOKING 2016 ANNUAL RECIPES