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Seared Chicken Thighs in a Garlic & Herb Sauce

Prep Time 5 minutes
Cook Time 13 minutes
Total Time 18 minutes
Servings 4


  • 6 boneless skinless chicken thighs
  • 1/2 tsp paprika
  • 1/4 tsp salt
  • 1/2 tsp pepper
  • 1 tbsp olive oil
  • 1 1/2 tbsp ghee or butter
  • 4 cloves garlic minced
  • 2/3 cup chicken stock
  • 1 1/2 tbsp white wine vinegar
  • 1 tbsp chopped fresh parsley
  • 2 tsp chopped fresh oregano
  • 2 tsp chopped fresh thyme


  • Lay the chicken thighs out on a plate and sprinkle them evenly on both sides with the salt, pepper and paprika.
  • Heat the olive oil in a skillet on medium heat. Once hot, add in the chicken thighs and sear them for 5 minutes until a golden crust forms. Flip the chicken over and cook them for another 2 minutes on the other side and then remove from the pan and set aside.
  • Add the ghee to the skillet along with the garlic and cook for 20 seconds until fragrant before adding in the chicken stock and white wine vinegar, use a wooden spoon to scrape any bits from the bottom of the pan.
  • Leave the sauce to simmer for 2 minutes before adding in the parsley, oregano and thyme. Give it a stir and then return the seared chicken thighs to the pan. Leave the sauce to simmer for another 3 minutes until it has begun to thicken. Serve garnished with additional parsley.
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