Step by step

Method

5 steps

1. 1

   Pat the chicken thighs dry and season both sides with salt and pepper. Heat the olive oil in a large skillet over medium.

2. 2

   Add the thighs and cook 5–7 minutes per side, until deeply golden and 165°F in the thickest part. Move them to a clean plate.

3. 3

   Add the garlic and Italian seasoning to the skillet. Stir for 1–2 minutes, until the garlic softens and smells warm but is not dark brown.

4. 4

   Pour in the broth and scrape up the browned bits. Simmer about 5 minutes, until the liquid has reduced by half.

5. 5

   Stir in the butter until it melts. Return the chicken and its juices, spoon the sauce over the top, and warm for 2 minutes before garnishing with parsley.