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Chicken Thighs in an Herb Garlic Butter Sauce

Lauren Hill
Chicken in a light sauce!
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Prep Time 30 mins
Cook Time 45 mins
Total Time 1 hr 15 mins
Course Main Course
Cuisine American
Servings 4 People

Ingredients
  

  • 4 boneless, skinless chicken thighs
  • 1-2 tbsp minced garlic (your preference)
  • 1 tbsp olive oil
  • 1/2 cup chicken stock
  • 1/4 cup dry white wine
  • 1/4 cup butter
  • 1 1/2 tsp fresh thyme
  • 1 1/2 tsp fresh chopped rosemary
  • 1 tbsp corn starch
  • salt and pepper to taste

Instructions
 

  • Take the chicken thighs and place them on a plate, then season both sides with salt and pepper.
  • Add the olive oil to a high sided skillet and place over medium-high heat. Once heated, add the chicken thighs to the pan.
  • Cook the chicken for about 6-7 minutes on each side until there is a nice, crispy outside. Transfer to a plate.
  • Add the butter to the used pan and melt it over low heat. Add in the minced garlic, thyme and rosemary. Mix it all together.
  • Add the chicken stock and white wine to the same pan. Simmer on low for 2-3 minutes to allow the flavors to meld together.
  • Add the corn starch to the pan and simmer on medium-low heat for 2-3 minutes to allow the mixture to thicken.
  • Place the partially cooked chicken thighs to the pan and toss around in the sauce. Place a lid on the pan and simmer on medium-low heat for 15 minutes.