Why You’ll Love Seared Chicken Thighs in Garlic & Herb Sauce Recipe
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Fast and simple: Ready in about 18 minutes from start to finish.
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Uses pantry‑ and fridge‑friendly staples with no fancy or hard‑to‑find ingredients.
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Versatile: Great for serving fresh tonight, or making extra to use in salads, wraps or as leftovers.
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Diet‑friendly: Works for gluten‑free, dairy‑free, Paleo, Whole30 and other grain‑free approaches.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
6 boneless skinless chicken thighs
½ tsp paprika
¼ tsp salt
½ tsp pepper
1 tbsp olive oil
1½ tbsp ghee or butter
4 cloves garlic, minced
2/3 cup chicken stock
1½ tbsp white wine vinegar
1 tbsp chopped fresh parsley
2 tsp chopped fresh oregano
2 tsp chopped fresh thyme
Directions
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Lay the chicken thighs out on a plate and sprinkle evenly on both sides with salt, pepper and paprika.
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Heat the olive oil in a skillet over medium heat. Once hot, add the chicken thighs and sear for about 5 minutes until a golden crust forms. Flip and cook another 2 minutes on the other side, then remove the thighs from the pan and set aside.
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Add the ghee (or butter) to the skillet, then add the minced garlic and cook for about 20 seconds until fragrant. Add the chicken stock and white wine vinegar, using a wooden spoon to scrape up any browned bits from the bottom of the pan.
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Let the sauce simmer for about 2 minutes. Then add the parsley, oregano and thyme, stir to combine, and return the seared chicken thighs to the pan. Simmer for another 3 minutes, until the sauce has begun to thicken and the chicken is cooked through. Garnish with additional parsley if desired and serve.
Servings and timing
Servings: 4
Prep time: 5 minutes
Cook time: 13 minutes
Total time: 18 minutes
Variations
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Swap chicken thighs for chicken breasts—just increase cooking time by about 8 minutes as breasts are thicker.
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Use dried herbs instead of fresh: because dried herbs are more concentrated, reduce fresh‑herb amounts by about one‑third if using dried.
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Add a splash of lemon juice at the end for brightness, or stir in a little cream for a richer sauce.
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For a spicier version, add red pepper flakes when sautéing the garlic.
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Try different herbs: swap oregano/thyme for rosemary or sage as suits your taste.
Storage/Reheating
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Storage: Once cooked and cooled, transfer leftovers into a sealed container and refrigerate for up to 3–4 days.
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Freezing: You can freeze the chicken and sauce together in an airtight container for up to 2 months. Thaw overnight in the fridge before reheating.
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Reheating: Reheat gently in a skillet over medium‑low heat, adding a splash of chicken stock or water if the sauce has thickened too much. Microwaving works too—cover loosely and reheat for 1–2 minutes at a time to avoid drying out the chicken.
FAQs
1. Can I use bone‑in chicken thighs instead of boneless?
Yes, but they will require a longer cooking time to fully cook through. Monitor the internal temperature and cook until they reach 165°F.
2. What internal temperature should the chicken reach?
Chicken should be cooked to an internal temperature of 165°F (74°C). Use a thermometer to ensure it’s fully cooked.
3. Is it okay to use dried herbs instead of fresh?
Yes. Just reduce the amount, as dried herbs are more potent. Use about one-third the amount of fresh herbs.
4. Can I skip the white wine vinegar?
You can skip it, but the vinegar adds brightness. If omitted, replace it with a splash of lemon juice or a bit more stock.
5. What sides pair well with this dish?
Mashed potatoes, cauliflower mash, sautéed green beans, asparagus, broccoli or roasted carrots all make excellent pairings.
6. Do I have to use ghee?
No, regular butter works just as well. Ghee is a dairy-free alternative and has a higher smoke point.
7. Can I prepare the sauce ahead of time?
Yes. Make the sauce in advance and store it separately. Reheat and combine with freshly cooked chicken when ready.
8. Will this recipe work if I don’t have a skillet?
Yes. A sauté pan or any heavy-bottomed pan will work, as long as it allows for a good sear on the chicken.
9. How can I tell when the sauce has thickened enough?
The sauce should lightly coat the back of a spoon and cling to the chicken. It should not be watery.
10. Can I use chicken breast instead of thighs?
Yes, but increase the cooking time. Chicken breasts are thicker and take about 8 minutes longer to cook thoroughly.
Conclusion
Seared chicken thighs in garlic and herb sauce deliver maximum flavor with minimal effort. This one-pan wonder comes together in under 20 minutes, using simple, wholesome ingredients that work for a wide range of diets and occasions. Whether you serve it with vegetables, over mashed potatoes, or slice it into a salad, this recipe is sure to become a favorite in your weekly rotation.
