Seared Chicken Thigh with Rosemary Garlic Pan Sauce

Baked chicken thighs are a staple in many keto kitchens. However, they can get a bit boring after awhile. So, I was looking for different ways to prepare chicken thighs outside of baking or the crock pot. What could I do with a chicken thigh that was delicious and also easy? The perfect solution is chicken with pan sauce. So today, we’re going to prepare seared chicken thigh with rosemary garlic pan sauce.

Pan sauces are deceptively easy and when they are done well are always impressive. Got a date coming up? Or do you have to slap together a quick dinner for friends? Chicken with pan sauce is definitely a front runner for showing off your culinary skills and is sure to garner some much deserved attention. It’s relatively quick, it’s easy, it’s delicious and it’s as low carb as you want it to be.

There is a million different ways to do a pan sauce. This version utilizes rosemary, thyme, parsley, chives, garlic and white wine. It’s a classic sort of sauce that can often be over looked which is really a shame. Don’t hesitate to give this recipe a try today. It is absolutely amazing.

Print Recipe

Seared Chicken Thigh with Rosemary Garlic Pan Sauce Yum

Course

Main Dish

Prep Time

5 minutes

Cook Time

30 minutes

Servings

person

Ingredients

• 2.5 tablespoons butter
• 1 chicken thigh bone in and skin on
• 1/4 cup dry white wine
• 1/4 cup chicken stock
• 1/2 tablespoon rosemary fresh
• 1/2 tablespoon thyme fresh
• 1/2 tablespoon parlsey fresh
• 1/2 tablespoon chives fresh
• 1/2 teaspoon gelatin powdered
• 1 pinch xanthan gum

Course Main Dish Prep Time 5 minutes Cook Time 30 minutes Servings person Ingredients 2.5 tablespoons butter 1 chicken thigh bone in and skin on 1/4 cup dry white wine 1/4 cup chicken stock 1/2 tablespoon rosemary fresh 1/2 tablespoon thyme fresh 1/2 tablespoon parlsey fresh 1/2 tablespoon chives fresh 1/2 teaspoon gelatin powdered 1 pinch xanthan gum

Instructions

1. Pat dry your chicken thigh. Season with salt and fresh cracked pepper.

   
2. Place a skillet that can go in the oven over medium high heat. Add 1/2 tablespoon of butter and the chicken thigh skin side down. Cook until skin turns a rich gold brown before flipping to sear the bottom for a few minutes. Then move to 350 degree Fahrenheit oven.

   
3. Finely chop a 1/2 tablespoon of fresh parsley, thyme, chive and rosemary. Mince one clove of fresh garlic and 1/4 of a white or yellow onion. Mix the wine and chicken stock. Shake in some powdered gelatin, about a 1/2 teaspoon.
4. Once chicken reaches 165 degrees Fahrenheit remove from oven and wrap chicken in aluminum foil to rest.
5. In the same pan that you cooked the chicken add 1 tablespoon butter to pan over medium heat. Add the onion and saute until it begins to brown. Add 1 more tablespoon of butter and the garlic and saute for another few minutes.

   
6. Add your liquid mixture and deglaze the pan with a wooden spatula. Add a pinch of xanthan gum. Add the fresh herbs and reduce until the sauce reaches the desired consistency.

   
7. Plate the chicken and carefully pour sauce over chicken. Season with salt and pepper to taste.