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Garlic Chicken with Honey and Rosemary

Rated as 4 out of 5 Stars

"Looking for a quick chicken thigh dish that doesn't sacrifice flavor? Here, they're seared with garlic and rosemary and simmered in a simple honey-lemon sauce. If desired, serve over quinoa with chopped fresh parsley, pomegranate seeds, and pine nuts. Garnish with fresh rosemary."
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30 m servings 191
Original recipe yields 6 servings (6 chicken thighs)


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  1. Melt butter in a large skillet over medium heat. Add garlic powder, rosemary, salt, and pepper; cook until fragrant, about 1 minute.
  2. Add chicken thighs to skillet and turn to coat. Cook until browned on 1 side, about 5 minutes. Reduce heat to low and flip chicken. Cover and cook for 15 minutes, or until an instant-read thermometer inserted into thickest parts registers 170 degrees F (86 degrees C). Remove chicken from skillet and skim fat off pan juices. Return chicken to skillet.
  3. Stir honey and lemon juice together in a small bowl; drizzle over chicken. Continue cooking until heated through, 3 to 5 minutes.

Nutrition Facts

Per Serving: 191 calories; 12.9 7 11.9 58 274 Full nutrition

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Read all reviews 4
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Love it. Super yummy and easy to make. I wish they would suggest a side dish. :)

Not sure I will make this again. Considering the amount of spices, I felt this didn't have much flavor. I used pine nuts and dried cranberries, and that had the most flavor of the whole dish. ...

This was delicious! I doubled the sauce and spices to make more sauce for drizzling over the quinoa. Highly recommend adding the pomegranate seeds and pine nuts to the dish.

This is a choice for a weeknight meal at home. Had hoped it would be a good, simple recipe for guests. The sauce needs something more to make it tastier.