Skillet Garlic and Rosemary Chicken Thighs
Jun 19, 2016, Updated Jul 14, 2023
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This quick and easy one pot chicken dinner idea with garlicky chicken thighs is ready in about 30 minutes. Rosemary Chicken Thighs are perfect for a busy weeknight!
Jump To
- Garlic Rosemary Chicken Thighs
- Why You’ll Love This Rosemary Chicken Recipe
- Recipe Ingredients
- How to Make Rosemary Chicken Thighs
- Tips & Recipe Variations
- Serving Suggestions
- How to Store and Reheat Leftovers
- Can I Freeze Rosemary Chicken?
- More One Pot Chicken Recipes
- Skillet Garlic and Rosemary Chicken Thighs Recipe
Garlic Rosemary Chicken Thighs
Here’s what you make when you only have 30 minutes to get dinner on the table: Skillet Garlic and Rosemary Chicken Thighs. These juicy, tender chicken thighs are made with simple ingredients, but the flavors are bold, bright, and beautiful.
This chicken dinner is loaded with that classic combination of garlic and rosemary. It’s also cooked in a skillet to get perfectly crispy, even though it’s made without skin. Yep, no skin. We’re tearing that off and adding all the flavor to the meat. To keep them extra flavorful, I use bone-in thighs because rumor has it that bones add flavor to the meat. I trust the experts.
Additionally… let’s talk about the sweet rosemary! SO darn good. These rosemary chicken thighs will have you licking your fingers! The whole family will enjoy this no-fuss, flavor-packed chicken recipe. So, let’s get into it!
Why You’ll Love This Rosemary Chicken Recipe
Still not sure that this is the chicken dinner for you? This is why I’m so obsessed with rosemary chicken and think you will be, too:
- Juicy and tender. These chicken thighs are extra juicy, and the meat falls right off the bone. You’ll be tempted to ditch your fork so you can just pick them up and eat them with your hands!
- Extra flavorful. Made with sweet rosemary, savory garlic, and a simple mix of salt and pepper, every bite of this chicken is exploding with flavor.
- Quick and easy. This rosemary chicken is made in one pot in about 30 minutes, and it’s even got some tomatoes thrown in there so that you don’t have to make a side dish if you don’t want to!
For more chicken thigh recipes that you can make for an easy dinner, check out these Stove Top Chicken Thighs or these Air Fryer Chicken Thighs!
Recipe Ingredients
Rosemary chicken is made with just 7 simple ingredients! Here’s what you’ll need (check out the recipe card for the exact amounts):
- Chicken: I like to use bone-in chicken thighs, but you could also use boneless chicken thighs or even chicken breasts.
- Seasoning: Use a mix of sweet, herby fresh rosemary, salt, and freshly ground pepper.
- Olive Oil: Or another cooking oil like canola, it’s up to you.
- Garlic: Fresh minced garlic cloves provide the best flavor, but store-bought minced garlic will work too.
- Tomatoes: I like to use grape tomatoes.
How to Make Rosemary Chicken Thighs
Ready to see how these rosemary chicken thighs come together? There’s a super simple step-by-step guide. You can also find the full set of directions in the recipe card below!
- Prep the chicken. Season the chicken thighs with salt and pepper on all sides and then set them aside.
- Sauté the garlic. Heat some olive oil in a large and heavy nonstick skillet, or a cast iron skillet, over medium-high heat. Then, add the rosemary and the garlic to the hot oil and cook for 1 minute, or until fragrant.
- Cook the chicken. Add the chicken thighs to the skillet and cook them uncovered for about 15 minutes. Use a splatter screen if you have one. Next, turn them over and continue to cook them for 10 to 15 minutes, or until the internal temperature reaches 165 degrees Fahrenheit.
- Add the tomatoes. Stir in the halved tomatoes 5 minutes before the chicken is finished cooking.
- Let the chicken rest. Remove the skillet from the heat when the chicken is done, and let everything rest for 5 minutes.
Tips & Recipe Variations
It doesn’t get much simpler than that! Even so, here are some quick tips and tricks that might help you with this rosemary chicken:
- What to do if the chicken sticks to the pan. If the chicken is sticking to the pan, it is because it hasn’t finished cooking on that side; give it a minute and then try again.
- How to tell if the chicken is done. The best way to tell is to use a meat thermometer. When the internal temperature reaches 165 degrees Fahrenheit, you’re all set. Visually, though, when you cut into the chicken there should be no pink color.
- If you want to use dried rosemary. If you’d rather use dried rosemary in this recipe, replace each tablespoon of fresh rosemary with 1 teaspoon of dried.
- Add some cheese. If you want to sprinkle some feta cheese over the top of this chicken, that would taste great!
- Add lemon. Fresh lemon juice adds zesty, tangy flavor that pairs so well with rosemary.
Serving Suggestions
Wondering what to serve with your rosemary chicken thighs? Here are a couple of my go-to options!
- Rice or pasta. This Garlic Butter Pasta with Spinach would be a good choice, or you could keep it simple with a bed of white rice.
- Potatoes. There are so many different ways that you could make potatoes to go with this meal. One of my favorite variations is this Crispy Air Fryer Potatoes recipe with herb butter!
- Roasted veggies. These Garlic Parmesan Roasted Vegetables are a great option, or you can just roast your favorite vegetables – whatever you like!
- Salad. A simple salad of mixed greens makes for a nice, light side to this chicken dinner.
How to Store and Reheat Leftovers
If you have leftover chicken, save it for lunches or a quick dinner later in the week. Here’s the best way to preserve rosemary chicken:
- To store. Keep your chicken thighs in an airtight container in the fridge for 2-3 days.
- To reheat. Simply use the microwave, or preheat the oven to about 350 degrees Fahrenheit and heat the chicken until warmed through.
Can I Freeze Rosemary Chicken?
Sure! This rosemary chicken can be frozen in an airtight container for up to 3 months. Make sure to thaw it overnight in the fridge before reheating.
More One Pot Chicken Recipes
One pot chicken is the best for busy weeknights! Here are a few of my favorite easy chicken dinner ideas:
- French Onion Chicken
- Chicken in a Pot With Lemon Orzo
- Quick Easy Coq Au Vin
- Asian Glazed Chicken Thighs With Rice
- Chicken Piccata With Green Beans
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Skillet Garlic and Rosemary Chicken Thighs
Ingredients
- 6 skinless bone-in chicken thighs
- salt and fresh ground pepper, , to taste
- 4 tablespoons olive oil
- 3 tablespoons minced fresh rosemary
- 4 garlic cloves, , minced
- 1 cup grape tomatoes, , halved
Instructions
- Season chicken thighs with salt and pepper on all sides; set aside.
- Heat olive oil in a large and heavy nonstick skillet or a cast iron skillet over medium-high heat.
- Add the rosemary and the garlic to the hot oil; cook for 1 minute or until fragrant.
- Add the chicken thighs and cook uncovered for about 15 minutes. Use a splatter screen if you have one.
- *Turn them over and continue to cook for 10 to 15 minutes, or until internal temperature reaches 165 degrees Fahrenheit.
- Stir in the halved tomatoes 5 minutes before chicken is finished cooking.
- Remove skillet from heat when chicken is done.
- Let rest 5 minutes.
- Serve with rice or pasta, and/or salad.
Notes
- Serves 4-6.
- To store. Keep your chicken thighs in an airtight container in the fridge for 2-3 days.
- To reheat. Simply use the microwave, or preheat the oven to about 350 degrees Fahrenheit and heat the chicken until warmed through.
- To freeze. This rosemary chicken can be frozen in an airtight container for up to 3 months. Make sure to thaw it overnight in the fridge before reheating.
- *If the chicken is sticking to the pan, it is because it hasn’t finished cooking on that side; give it a minute and try again.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Super easy and delicious!
That’s wonderful to hear! I am very glad you enjoyed it! Thank YOU! 🙂
I followed directions spot on except I cooked the chicken with the skin on and it was so yummy. Most people have a weird thing when it comes to eating skin but I find all the flavor in it. This is one of the best instant pot recipes I’ve ever made. Chicken just fell off the bone. Came out good reheated in microwave the next day too!
Can you use chicken breasts also for this dish?