Menu Enter a recipe name, ingredient, keyword...

Skillet Garlic-Rosemary Chicken Thighs


Google Ads
Rate this recipe 4/5 (2 Votes)


  • 6 skinless, boneless chicken thighs, trimmed of fat
  • 3 tablespoons flour, seasoned with salt and pepper
  • 2 tablespoons olive oil
  • 1/4 cup dry white wine
  • 1 1/2 cups chicken broth
  • 3 cloves garlic, minced
  • 1 teaspoon minced fresh rosemary
  • 1 teaspoon grated lemon zest
  • Roasted new potatoes, rice, or noodles, for serving
  • Get Cooking:


Servings 4
Preparation time 5mins
Cooking time 30mins


Step 1

Coat the chicken thighs in the seasoned flour, shaking off the excess.
In a large nonstick skillet, heat the oil over medium-high heat. Sear the thighs until golden brown, turning once, about 4 to 5 minutes per side.
Add the wine and stir gently to deglaze. Add the broth, garlic, rosemary and lemon zest. Bring the liquid to a simmer. Cook until the chicken is cooked through, turning occasionally, about 8 to 10 minutes longer — depending on the size of your thighs. Serve over roasted new potatoes, rice or noodles with the pan sauce.
Recipe reprinted by permission of All rights reserved.

Get Cooking:

You'll also love

Review this recipe

Zucchini Fritters with Garlic Aioli Dipping Sauce Sticky Honey Garlic Sauce