Description
Golden Pan-Seared Chicken Thighs with Herb Glaze are perfectly crispy on the outside, juicy inside, and coated in a buttery garlic herb glaze that’s simple yet full of flavor.
Ingredients
4 bone-in, skin-on chicken thighs
1 tablespoon olive oil
2 tablespoons butter, divided
3 cloves garlic, minced
1 teaspoon fresh thyme leaves (or 1/2 tsp dried)
1 teaspoon fresh rosemary, finely chopped
1 tablespoon honey (or maple syrup)
1 tablespoon lemon juice
Salt and freshly ground black pepper, to taste
Fresh parsley, chopped (for garnish)
Instructions
1. Pat chicken thighs dry with paper towels. Season generously with salt and pepper on both sides.
2. Heat olive oil in a large skillet over medium heat. Add chicken thighs skin-side down and cook 7–9 minutes until golden and crispy. Flip and cook another 5–7 minutes until cooked through (165°F internal temp). Transfer to a plate.
3. Pour off excess fat, leaving about 1 tablespoon in the pan. Add 1 tablespoon butter and minced garlic; cook 30 seconds until fragrant.
4. Stir in thyme, rosemary, honey, and lemon juice. Swirl to combine, then whisk in remaining butter.
5. Return chicken to the skillet and spoon glaze over each thigh. Simmer 1–2 minutes until glossy and coated.
6. Garnish with chopped parsley and serve hot.
Notes
For boneless chicken thighs, reduce searing time by 2–3 minutes per side.
Use a mix of thyme, parsley, and basil for a fresh, aromatic twist.
Add a splash of white wine for a more elegant glaze.
Store leftovers up to 4 days in the fridge; reheat in the oven to keep skin crispy.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Main Course
- Method: Pan-Seared
- Cuisine: American