Pan-seared tender chicken thighs bathed in rich garlic butter sauce with fresh rosemary, thyme, and lemon.
Ingredients
1.5 lbs boneless skinless chicken thighs
4 tbsp salted butter
6 cloves garlic smashed
1 tbsp olive oil
Fresh rosemary sprigs
Lemon slices
Instructions
Pound chicken cutlets to an even 1/2-inch thickness and season both sides with salt, pepper, and garlic powder.
Melt 2 tablespoons of butter with 1 tablespoon of olive oil in a skillet over medium-high heat.
Sear chicken cutlets for 4-5 minutes per side until golden brown and crusty; transfer to a plate.
Lower heat, add minced garlic and butter to the skillet, scraping up flavorful browned fond.
Return chicken to the skillet, spooning aromatic garlic butter over top, and garnish with fresh parsley.
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👨🍳 Cooking Instructions
Pound chicken cutlets to an even 1/2-inch thickness and season both sides with salt, pepper, and garlic powder.
Melt 2 tablespoons of butter with 1 tablespoon of olive oil in a skillet over medium-high heat.
Sear chicken cutlets for 4-5 minutes per side until golden brown and crusty; transfer to a plate.
Lower heat, add minced garlic and butter to the skillet, scraping up flavorful browned fond.
Return chicken to the skillet, spooning aromatic garlic butter over top, and garnish with fresh parsley.
