Description
A flavorful stovetop recipe for garlic herb chicken thighs that are crispy on the outside and juicy on the inside.
Ingredients
Scale
- 2 pounds bone-in, skin-on chicken thighs
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon paprika
- 4 cloves garlic, minced
- 1 cup chicken broth
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Pat the chicken thighs dry with paper towels and season both sides with salt, pepper, garlic powder, onion powder, thyme, rosemary, and paprika.
- In a large skillet, heat the olive oil over medium-high heat. Once hot, add the chicken thighs skin-side down. Cook for about 7-8 minutes until the skin is golden brown and crispy. Flip the chicken and cook for an additional 5 minutes.
- Add the minced garlic to the skillet and sauté for about 30 seconds until fragrant. Pour in the chicken broth and bring to a simmer.
- Reduce the heat to low, cover the skillet, and let the chicken cook for 20-25 minutes, or until the internal temperature reaches 165°F.
- Remove the chicken from the skillet and let it rest for a few minutes. Meanwhile, increase the heat to medium-high and let the broth simmer uncovered for about 5 minutes to reduce slightly.
- Serve the chicken thighs drizzled with the reduced broth and garnish with fresh parsley.
Notes
- For a spicy kick, add 1/2 teaspoon of red pepper flakes to the seasoning mix.
- Serve with a side of steamed vegetables or over rice to soak up the delicious broth.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 chicken thigh
- Calories: 350
- Sugar: 0g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 120mg