Seared Chicken Thighs in Garlic & Herb Sauce

If you’re craving a dinner that’s absolutely dreamy and packed with rich, savory flavors, these Seared Chicken Thighs in Garlic & Herb Sauce will be your new go-to! Imagine biting into perfectly crisp, golden-brown chicken with juicy, tender meat, all blanketed in a silky, aromatic sauce loaded with fresh garlic and fragrant herbs.

What makes this dish a must-try? It’s your answer to a stunning dinner that feels elegant yet comes together in just one skillet—no fuss, no fancy ingredients, and barely any cleanup. It’s quick enough for busy weeknights but impressive enough to serve to guests.

This recipe was inspired by cozy Sunday suppers at my grandmother’s house, where everyone hovered around the kitchen, drawn in by the irresistible scent of garlic sizzling in butter. Now, it’s a family favorite that always gets rave reviews at my table.

Why You'll Love This Recipe

• Ready in just 45 minutes from start to finish—weeknight friendly!
• Juicy, flavorful chicken every time thanks to pan-searing and a luscious pan sauce
• One-skillet meal means minimal dishes and easy cleanup
• Customizable with your favorite herbs for endless flavor combinations

Key Ingredients for Seared Chicken Thighs in Garlic & Herb Sauce

See recipe card below for full list of measurements, ingredients, and instructions.

Bone-In, Skin-On Chicken Thighs

These are the star of the show, delivering juicy, tender meat and irresistibly crisp skin. Searing them skin-side down locks in flavor and creates that crave-worthy golden crust. If needed, you can substitute boneless, skinless thighs—just reduce cooking time by a few minutes for the best results.

Fresh Garlic

Garlic brings a bold, aromatic punch to the sauce, infusing the whole dish with its signature savory depth. For the brightest flavor, use fresh cloves and finely mince or crush them just before cooking. In a pinch, you could use jarred minced garlic, but fresh is best for that rich, mellow sweetness after sautéing.

Fresh Herbs (Parsley, Thyme, Rosemary)

A medley of fresh parsley, thyme, and rosemary adds bright, earthy notes and a pop of color to the sauce. You can play with the blend: try basil or tarragon for a different spin, or swap fresh for dried (use about one-third the amount if dried).

Chicken Broth

This forms the base of the sauce, adding both moisture and umami. Opt for low-sodium broth to better control salt levels, or use homemade for an extra layer of richness. Vegetable broth works as a substitute for a lighter flavor.

Cream

A splash of cream makes the sauce silky and indulgent, binding all the flavors together. Heavy cream gives the richest result, but you can use half-and-half or even coconut cream for a dairy-free twist (just note the flavor will change slightly).

Instructions for Seared Chicken Thighs in Garlic & Herb Sauce

See recipe card below for full list of measurements, ingredients, and instructions.

Pat and Season the Chicken

Pat the chicken thighs dry with paper towels—this helps them sear up extra crispy. Sprinkle both sides with kosher salt and freshly ground black pepper.

Sear the Chicken Thighs

Heat olive oil and 1 tablespoon of butter in a large skillet (preferably cast iron) over medium-high heat. Once hot, add the chicken thighs skin-side down. Cook for 6–8 minutes, undisturbed, until the skin is deeply golden and crisp. Flip and cook another 3–4 minutes. Transfer chicken to a plate (it won’t be fully cooked yet).

Sauté the Garlic and Herbs

Reduce the heat to medium. Add the remaining 2 tablespoons butter to the skillet. Once melted, add the minced garlic, thyme, and rosemary. Sauté for 1–2 minutes until fragrant, stirring often (don’t let the garlic brown).

Make the Garlic & Herb Sauce

Pour in the chicken broth and use a wooden spoon to scrape up any tasty browned bits from the pan. Simmer for 2–3 minutes, then stir in the heavy cream and lemon zest (if using). Cook another minute until the sauce is slightly thickened.

Return Chicken and Finish Cooking

Nestle the chicken thighs (skin-side up) back into the skillet and spoon some sauce over each piece. Reduce heat to low, cover, and simmer for 12–15 minutes, or until the chicken is cooked through (internal temp of 175°F).

Add Parsley and Serve

Sprinkle the chopped parsley over the chicken. Spoon extra sauce over each thigh, garnish with more herbs, and serve hot!

Recipe Variations

Make It Dairy-Free

Swap the butter for olive oil and use full-fat coconut milk or a dairy-free cream alternative instead of heavy cream. The sauce will have a slightly different flavor, but you’ll still get that rich, velvety texture.

Add a Kick of Heat

For a spicy twist, add a pinch of red pepper flakes or a diced fresh chili when sautéing the garlic. This pairs beautifully with the creamy sauce and brings extra warmth to the dish.

Lemon-Herb Upgrade

If you’re a fan of citrus, squeeze fresh lemon juice into the sauce just before serving and add extra lemon zest. It brightens the flavors and makes the dish feel extra fresh.

Use Boneless Thighs or Breasts

If you prefer, substitute boneless, skinless chicken thighs or even chicken breasts. Just reduce the simmering time to avoid overcooking—boneless pieces cook a bit faster.

Herb Swap

Mix up the flavors by using your favorite herbs. Try sage, tarragon, or basil for a different herbal profile. You can also use Italian seasoning in a pinch.

Serving Suggestions

Serve these luscious chicken thighs over buttery mashed potatoes, fluffy rice, or tender egg noodles to soak up every drop of the garlic-herb sauce. For a fresh side, add a crisp green salad or simply roasted vegetables like asparagus or green beans. Garnish with extra fresh parsley and a wedge of lemon for extra color and zing.

Storage and Reheating

Store leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over low heat, adding a splash of broth or cream if the sauce has thickened. You can also microwave, covered, in 30-second bursts. Freeze cooked chicken and sauce for up to 2 months; thaw overnight in the fridge before reheating.

Frequently Asked Questions About Seared Chicken Thighs in Garlic & Herb Sauce (FAQ)

Q: Can I use boneless, skinless chicken thighs or chicken breasts?
A: Absolutely. Boneless, skinless chicken thighs or breasts work well—just reduce the simmering time (by 5–7 minutes) to prevent overcooking, as they cook faster than bone-in pieces.

Q: How do I know when the chicken is cooked through?
A: The safest way is to use a meat thermometer. Chicken thighs are done when they reach 175°F internally. The meat should be juicy and the juices should run clear.

Q: Can I make this recipe ahead of time?
A: Yes! You can sear the chicken and make the sauce ahead, then gently reheat everything in the skillet before serving. The flavors only get better as they meld together.

Thank you for joining me in the kitchen for this flavor-packed Seared Chicken Thighs in Garlic & Herb Sauce! It’s the ultimate combination of crisp, juicy chicken and an irresistibly creamy, herby sauce you’ll want to drizzle on everything. Give this recipe a try, and don’t forget to leave a comment or rating—I love hearing how it turns out at your table!