Rating: 4 stars
8 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe Summary

prep:
5 mins
cook:
25 mins
total:
30 mins
Servings:
6
Yield:
6 chicken thighs
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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; protein 11.9g; carbohydrates 7g; fat 12.9g; cholesterol 58.2mg; sodium 274.2mg. Full Nutrition
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