• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Recipes
  • Dinners
  • Desserts
  • About
    • Contact Us
  • Subscribe

Bake It With Love

menu icon
go to homepage
  • Recipes
  • Dinners
  • Desserts
  • About
    • Contact Us
  • Subscribe
  • Join Us!

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Dinners
    • Desserts
    • About
      • Contact Us
    • Subscribe
  • Join Us!

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Recipes

    May 24, 2016 Last Modified: June 27, 2021 By Angela @ BakeItWithLove.com Leave a Comment

    Rosemary & Thyme Chicken Thighs

    Share This Recipe!

    • Share
    • Tweet
    • Yummly
    • LinkedIn
    • Reddit
    Jump to Recipe

    Rosemary & Thyme Chicken

    Lemon Butter Thyme Pan Fried Chicken
    Absolutely delectable melt-in-your-mouth tangy and fragrant pan fried chicken thighs!

    These Lemon Butter Thyme Pan Fried Chicken thighs are so quick and easy and absolutely delectable! The tangy lemon flavor pairs perfectly with a creamy butter sauce that also has just the right hint of thyme as well. I should add that I think pan fried chicken is extremely easy, sear the chicken, cover, and check back in 20 minutes...awesome! I can have all of my sides ready in that time and absolutely no time crunch.

    So, let's get these thighs sizzling! It's not an absolute must, but I do prefer to rinse my chicken, pat it dry, and trim any extra fat and skin flaps off. Season both sides of your chicken thighs (bone-in, skin on) with salt, pepper, and smoked paprika. Yes, normal paprika will work and it adds great color but the smoky flavor of smoked paprika adds a wonderful flavor to just about anything you can think of!

    Bring a large skillet or frying pan to medium high heat, and melt two tablespoon of butter. Place your chicken thighs in to sear both sides, about 2-3 minutes per side. Turn them skin side up when both sides are seared, and place two sprigs of fresh thyme on the top. Cover the skillet or frying pan, reduce heat to medium, and allow the chicken to cook for about 20-25 minutes. The chicken should have an internal temperature of 165 degrees F (74 degrees C) when cooked thoroughly. Also, the juices should be clear when you draw the meat thermometer back out, if the chicken juices are bloody continue to cook covered for an additional 3-4 minutes despite the internal temperature.

    When the chicken thighs are cooked thoroughly, add the remaining tablespoon of butter and the minced garlic. Cook the garlic for about two minutes, stirring enough to keep the garlic from burning. Add the chicken broth, heavy cream (or half-and-half), Parmesan cheese, and lemon juice (plus some zest, if desired). Cook on medium heat and bring to just bubbling at a slow boil (increase heat a bit if needed) and add the chopped baby spinach and baby arugula. Reduce the heat to low and simmer for 2-3 minutes, remove from heat when the leaves have just begin to wilt. Serve immediately. Enjoy!

    Lemon Butter Thyme Pan Fried Chicken
    Print Recipe Leave A Comment
    Love This Recipe?Click On A Star To Rate It!
    5 from 1 review

    Lemon Butter Thyme Pan Fried Chicken

    Tangy lemon butter sauce with a hint of thyme on beautifully seared chicken thighs!
    Author | Angela
    Servings: 4 servings
    Calories: 412kcal
    Prep 10 minutes
    Cooking 35 minutes
    Total Time 45 minutes
    Share on Facebook

    Ingredients
     

    • 4 chicken thighs (bone-in, with skin)
    • 3 tbsp butter (divided, 2 Tbsp/1 Tbsp)
    • 1 tsp each, salt & pepper (or to taste)
    • 1 tsp smoked paprika
    • 8 sprigs fresh thyme
    • 2 cloves garlic (minced)
    • ½ c chicken broth
    • ⅓ c heavy cream (or half-and-half)
    • 1 Tbsp lemon juice (add about half the zest too for added lemon flavor)
    • 2 Tbsp Parmesan cheese (grated)
    • ½ c baby spinach (chopped)
    • ½ c baby arugula (chopped)

    Instructions

    • Heat your large skillet or frying pan to medium high and melt the 2 tablespoon of butter. Rinse and pat dry your chicken, removing extra fat and skin if needed. Season the chicken thighs with salt, pepper, and paprika.
    • Place the chicken in the heated skillet or frying pan and sear both sides until they have a nice golden browned color, about 2-3 minutes per side. Place thyme sprigs on the top skin side of the chicken thighs, cover and reduce heat to medium. Allow the chicken thighs to cook for 20-25 minutes, or until done and 165 degrees F (74 degrees C) when the internal temperature is checked.
    • When the chicken is cooked thoroughly, add the remaining tablespoon of butter and cook the minced garlic for about 2 minutes, stirring to prevent burning. Add the chicken broth, heavy cream, Parmesan cheese, and lemon juice (and optional lemon zest, if desired) and bring to a slow boil. Add chopped baby spinach and baby arugula and reduce heat to low, simmer for 2-3 minutes then remove from heat and serve.

    Nutrition

    Calories: 412kcal (21%) | Carbohydrates: 3g (1%) | Protein: 20g (40%) | Fat: 36g (55%) | Saturated Fat: 16g (100%) | Cholesterol: 163mg (54%) | Sodium: 322mg (14%) | Potassium: 312mg (9%) | Fiber: 1g (4%) | Sugar: 1g (1%) | Vitamin A: 1294IU (26%) | Vitamin C: 10mg (12%) | Calcium: 73mg (7%) | Iron: 1mg (6%)
    Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!
    Course Dinner Recipes, Main Dish
    Cuisine American

    Save

    author profile photo
    Angela @ BakeItWithLove.com

    Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!

    bakeitwithlove.com/
    « Strawberry Shortcake
    Filet Mignon on Fried Tomatoes and Mashed Red Potatoes »

    Share This Recipe!

    • Share
    • Tweet
    • Yummly
    • LinkedIn
    • Reddit

    Reader Interactions

    Thanks for coming! Let me know what you think: Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
    en English
    ar Arabichr Croatiancs Czechda Danishnl Dutchen Englishfr Frenchde Germanit Italianja Japaneseko Koreanpt Portugueseru Russiantr Turkish
    Author bio photo with cake.

    Hi there, I'm Angela! I am an avid vintage cookbook collector, recipe creator, animal lover, and total foodie. I love sharing recipes that are new, fun, and creative as well as great classic recipes just like my Grandma used to make!

    More about me →

    Roast Dinners

    • Sunday Dinner Ideas
    • Pork Ribeye Roast
    • Baked Pork Tenderloin
    • How To Roast Lamb
    • Roasted Leg of Lamb
    • Roasted Lamb Shanks

    Reader Favorites

    • Avocado Egg Bake (Breakfast Bake)
    • Best Chicken Tortilla Soup
    • Panda Express Shanghai Angus Steak
    • Pan Seared Ribeye Steak
    • Bacon Wrapped Meatloaf
    • Strawberry Shortcake
    As seen on image block.

    DISCLAIMER: As an Amazon Associate, I earn a commission from qualifying purchases at no added cost to you.

    Footer

    ↑ back to top

    About

    • About Angela
    • Privacy Policy
    • Work With Me
    • Contact
    • FAQ
    • Home
    • Accessibility Statement

    Subscribe

    Stay in Touch!

    * indicates required

    Read

    • Collections
    • Conversions
    • Food That Starts With
    • Substitutions
    • Food Info
    • Web Stories

    Copyright © 2022 Bake It With Love