The Pioneer Woman Tasty Kitchen
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Skillet Rosemary Chicken Thighs

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

Rosemary-infused chicken thighs with a light sauce. Serve with pasta or rice.

Ingredients

  • 2 Tablespoons Olive Oil, Divided
  • 1 teaspoon Chopped Fresh Rosemary
  • 1 teaspoon Chopped Fresh Sage
  • 1 clove Garlic, Minced
  • 1 whole Green Onion, Minced
  • ¼ cups Chicken Stock Or White Wine
  • 4  Boneless, Skinless Chicken Thighs
  • ½ teaspoons Salt
  • ¼ teaspoons Black Pepper
  • 1 Tablespoon Butter

Preparation

In a small bowl whisk together half of the olive oil and the next 5 ingredients. Set aside.

Season the chicken with salt and pepper on both sides.

Heat the remaining olive oil on medium in a non-stick skillet. Add the chicken to the skillet and brown on both sides. This will take about 4 minutes per side.

Add stock/herb mixture to the skillet and simmer for 15-20 minutes or until the chicken is cooked. Remove the chicken to a plate and cover with foil to keep it warm.

Turn the heat to medium-high, add the butter to the remaining sauce in the pan and stir until the butter is melted. Pour sauce over the chicken and serve.

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Profile photo of karend

karend on 4.17.2015

I really liked this simple technique for Boneless Skinless chicken thighs. I changed it up just a little because I did not have sage. I added a Tablespoon of lemon juice and used dried rosemary. Wonderful quick dinner with Rice Pilaf.

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