When I need a fast no-brainer meal, it’s all about a quick skillet-cooked chicken and an easy pan sauce. Those rich flavorful pan sauces are absolute heaven and can be spooned over rice, tossed with sautéed vegetables, or even drizzled over a small pasta, like orzo. This time I used a pre-mixed Italian herb blend to make this rich and buttery herb pan sauce, which was so good that I wanted to just sit there with a chunk of bread to sop it all up. Alas, these Herb Butter Chicken Thighs are part of my meal prep this week (stay tuned tomorrow to see what I paired them with), so I couldn’t just dive into the skillet. But I sure wanted to!
See this recipe in my weekly meal prep!
Herb Butter Chicken Thighs
Use a Pre-Mixed Herb Blend for Convenience
I used a pre-mixed Italian Seasoning blend of herbs for this pan sauce, just so I wouldn’t have to measure out 4-5 herbs individually. Plus, this particular Italian herb blend includes a few items that I don’t usually keep in my pantry. The blend I have is Kroger brand and it includes marjoram, thyme, rosemary, savory, sage, oregano, and basil. Don’t worry if you can’t find an herb blend exactly like this, any Italian herb blend is sure to be just as scrumptious. Or, if you’re lucky enough to have your own herb garden, feel free to use fresh herbs!
Can I use Chicken Breasts Instead?
I love how tender and juicy chicken thighs are, so that’s what I used, but you can use chicken breasts if you prefer. The only change you’ll need to make is to pound the breasts until they are an even thickness (about 1/2″ thick) so they cook quickly and evenly. You can even dust them in a bit of flour, if you like, to create a nice thin browned coating, like in my Chicken Piccata.
Herb Butter Chicken Thighs
Servings 5 1 thigh eachIngredients
- 5 boneless skinless chicken thighs (about 1/3 lb. each) ($5.08)
- pinch salt and pepper ($0.05)
- 1 Tbsp olive oil ($0.13)
- 2 cloves garlic, minced ($0.16)
- 1/2 Tbsp Italian seasoning herb blend ($0.15)
- 1/2 cup chicken broth* ($0.07)
- 1 Tbsp butter ($0.13)
- handful fresh parsley, chopped (optional garnish) ($0.11)
Instructions
- Season the chicken thighs with a pinch of salt and pepper on each side.
- Heat a large skillet over medium. Once hot, add the olive oil and swirl to coat the surface of the skillet. Add the chicken thighs and cook for 5-7 minutes on each side, or until they are golden brown and cooked through. Remove the thighs to a clean plate. There should be plenty of browned bits left on the bottom of the skillet.
- Add the minced garlic and Italian seasoning blend to the skillet. Sauté the garlic and herbs in the leftover oil in the skillet. Sauté for 1-2 minutes, or just until the garlic softens a bit and becomes very fragrant.
- Pour in the chicken broth and stir, dissolving all the browned bits off the bottom of the skillet. Let the broth simmer (still over medium heat) for about 5 minutes, or until it has reduced by half.
- Once the broth has reduced, add the butter and stir until it has melted into the sauce. Add the chicken pieces back to the skillet with the sauce and spoon the sauce over each piece. Garnish with a sprinkle of chopped parsley, if desired. Serve while hot.
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Notes
Nutrition
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Step by Step Photos
Season both sides of five (or four, if that’s what you have) boneless, skinless chicken thighs with a pinch of salt and pepper.
Heat a large skillet over medium, then once it’s hot, add a tablespoon of olive oil and swirl to coat the surface of the skillet. Add the chicken thighs and cook for about 5-7 minutes on each side, or until they are golden brown and cooked through. You should have plenty of browned bits stuck to the bottom of the skillet. Remove the chicken thighs to a clean plate.
Add 2 cloves minced garlic and 1/2 Tbsp Italian seasoning herb blend to the skillet. Continue to sauté for 1-2 minutes, or just until the garlic is softened and very fragrant.
Add 1/2 cup chicken broth (I used Better Than Bouillon to make my broth) and continue to stir and cook, dissolving the browned bits off the bottom as you stir. Let the broth simmer for about 5 minutes, or until reduced by half.
Once reduced, add the butter and stir until it has melted into the sauce.
Add the chicken thighs back to the skillet and spoon the sauce over top. If you want to make things extra pretty, sprinkle some chopped parsley over top of the Herb Butter Chicken Thighs just before serving!
At first I thought it doesn’t look flavorful. I was wrong. I even add another pat of butter to add green beans to the skillet with chicken. Delicious
This is one of the few meals my kids willingly eat. Thanks for yet another great recipe!
Great flavour and super easy. We love boneless skinless thighs. Served cut up over Caesar salad – super yummy and I will definitely be keeping the vampires away with how much garlic I consumed!Â
Beth this is amazing! Chicken thighs are so juicy and makes me never want to go back to chicken breast! I have been using your website for several years and have lost count of how many recipes I have tried of yours. I only came across one I didn’t like and that was mostly because I didn’t follow directions. Please never stop with this site! This is my lifeline!
Awww, thank you, Tiffany!! <3
Cooked this and it smelled so good I was absolutely devastated when I sat down to eat and my chicken was still raw! I used bone-in chicken thighs and they needed way longer to cook than this recipe calls for- my bad! After 40 mins of anxiously waiting for them to finish cooking in the oven, I finally got to taste them and my boyfriend and I both agreed they were well worth the extra cooking time! Will be making again and again and again
Hi Beth, this is Eliot Frosst from Cape Breton Island in Nova Scotia Canada. I will try this chicken thigh recipe. I have a similar one using plain yogourt. I use a bit more butter (regular salted type) and only a pinch of Black Hawaiian Sea salt. I do a batch of three or four, then another batch with honey and lemon juice and a third batch with tandoori seasoning and dill. Unfortunately (or maybe it’s fortunate as also keep physically active), I do not keep amounts as I go by taste. Why do I do three batches. First, I wait until I can get the the highs on sale and they only seem to go that way in larger batches, and this recipe freezes well. My wife has the first stages of Alzheimer’s and I substitute teach (when there is no COVID-19 here). I only teach (I am a 68 year old marine biologist with an education degree as well) and often need a quick nutritious meal for myself and her.
Was very easy . Made it as written and we liked it very much. I like making a recipe as written the first time and then might experiment the next time so instead of chicken broth, will try white wine and see if that changes anything. Thanks for a tasty recipe.
Turned out great. Thank you for a recipe to keep!
Happy to hear it Leigh!
This was really easy and delicious with minimal ingredients. Next time I’ll double the sauce :). Thanks for another winner, Beth!
Thanks Alexis!