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.

Juliana Hale
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Melt butter in a large skillet over medium heat. Add garlic powder, rosemary, salt, and pepper; cook until fragrant, about 1 minute.

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  • 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.

  • Stir honey and lemon juice together in a small bowl; drizzle over chicken. Continue cooking until heated through, 3 to 5 minutes.

Nutrition Facts

191 calories; 12.9 g total fat; 58 mg cholesterol; 274 mg sodium. 7 g carbohydrates; 11.9 g protein; Full Nutrition

Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/06/2019
Delicious! Read More

Most helpful critical review

Rating: 3 stars
04/16/2019
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. If I make again I would add water/cornstarch to thicken the sauce to more of a glaze. Read More
5 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/06/2019
Delicious! Read More
Rating: 5 stars
05/01/2019
Love it. Super yummy and easy to make. I wish they would suggest a side dish.:) Read More
Rating: 3 stars
01/14/2020
I seasoned the chicken thighs with the salt, pepper and garlic powder before I fried it, I used sherry to deglaze the pan, I used more honey, fresh lemons and lots of rosemary and I also added a little fish oil and a tbs or so of soy sauce to the sauce. In spite of everything, the dish still was bland and tasteless. But it is not the fault of the sauce or seasonings. Modern, factory farmed chicken is basically tasteless. The chicken are slaughtered when only about 6 weeks old so the meat is very tender-(the chickens are still basically chicks) and the meat does not have time to develop flavor. Those of us old enough, or who were raised on a farm with outdoor, free foraging poultry know there is a tremendous flavor difference between most of the chicken on the market today and the chicken of yesteryear, when you could prepare them without any seasoning except salt and pepper and they would still come out delicious, even though the cooking time would be longer. Read More
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Rating: 3 stars
04/09/2019
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. Read More
Rating: 5 stars
08/06/2019
Delicious! Read More
Rating: 5 stars
04/14/2019
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. Read More
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Rating: 3 stars
04/16/2019
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. If I make again I would add water/cornstarch to thicken the sauce to more of a glaze. Read More