This has become a favorite, quick cooking weeknight chicken dish. Cooked on the stovetop and well seasoned with garlic and onion powder, it leaves the oven free for a sheet pan of roasted veggies or Oven Roasted Steak Fries.
Recipe from Cafe Delites.
- 1 1/2 lb. boneless skinless chicken thighs
- 1 tsp. onion powder
- 1 tsp. garlic powder
- 1/2 tsp. dried thyme
- 1/2 tsp. dried rosemary
- 1/2 tsp. salt
- 1/4 tsp. cracked black pepper
- Pinch cayenne pepper
- 1 Tbs. olive oil
- 2 Tbs. butter
- 4 cloves garlic, minced
- 1/4 cup dry white wine
- 1/2 cup chicken broth
Pat chicken thighs dry with paper towel and trim off excess fat. Combine the onion powder, garlic powder, dried herbs, salt, pepper, and cayenne pepper. Coat the chicken evenly with the combined seasoning.
Heat oil a large pan or skillet over medium heat and sear chicken for 5 minutes until golden and crispy. Flip and cook 2 minutes more. Move chicken to the sides of the pan and add butter to the middle. Let melt, then add the garlic into the butter. Sauté until fragrant, about 30 seconds.
Increase heat to medium-high. Add the wine and chicken broth. Scrape up any browned bits from the bottom of the pan with the end of a wooden spoon. Stir chicken around; let liquid simmer until reduced to half, about 2 minutes.
When chicken is cooked through, remove from heat. Taste and season with extra salt and pepper, if needed. Serve immediately with fresh, chopped parsley or herbs of your choice, if desired.