Herb Butter Chicken Thighs

February 24, 2018

When I need a fast no-brainer meal, it’s all about a quick skillet-cooked chicken and 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!

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.

I love how tender chicken thighs are, so I used those, 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.

Stay tuned tomorrow to see this Herb Butter Chicken featured in my meal prep!

Herb Butter Chicken Thighs

A quick and buttery herb pan sauce transforms these simple chicken thighs into decadent Herb Butter Chicken Thighs.

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)

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.

*I used Better Than Bouillon to make my broth, which contains a fair amount of salt. If using a low sodium chicken broth, you may want to taste your finished butter herb sauce and add salt if needed.

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!

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