This dish features bone-in chicken thighs seared until the skin is deeply golden and crispy, then simmered in a fragrant blend of fresh rosemary and minced garlic. The chicken is finished with a velvety pan sauce made from chicken broth, heavy cream, and Dijon mustard, which creates a glossy reduction. With visible sprigs of herbs and a rich, buttery aroma, this meal offers a tender texture and a savory, woodsy appearance perfect for a festive dinner.

About This Recipe

The preparation begins by searing the seasoned chicken thighs skin-side down in olive oil to achieve a crisp exterior before flipping them to cook with butter and garlic. As the garlic becomes fragrant, chicken broth and heavy cream are added to the skillet to deglaze the pan and pick up the flavorful drippings from the seared poultry. This simmering process allows the sauce to thicken naturally into a rich coating while ensuring the chicken remains juicy and tender throughout.

The flavor profile is characterized by the aromatic, earthy notes of fresh rosemary combined with the bold, savory depth of sautéed garlic. The holiday pan sauce provides a creamy, slightly tangy finish thanks to the addition of Dijon mustard, which balances the richness of the heavy cream and butter. These classic winter seasonings permeate the meat during the reduction phase, resulting in a cohesive dish where the herbal scents complement the savory fats of the chicken.

Typically served hot in a shallow dish or skillet, this chicken is a practical choice for an elegant holiday meal or a comforting winter dinner. The pan sauce is designed to be spooned generously over the meat just before serving, and the dish can be easily adjusted by simmering the sauce longer for a thicker consistency. The contrast between the golden-brown skin and the creamy, herb-flecked sauce creates a rustic and inviting presentation that pairs well with various low-carb vegetable sides.

Why You’ll Love This Recipe

Rich rosemary and garlic holiday flavor
Golden, perfectly seared chicken
Luxurious keto-friendly pan sauce
Perfect for holiday dinners
Simple ingredients, big flavor
Naturally gluten-free and low-carb
Works for meal prep or special occasions
Pairs well with keto sides

What You’ll Need for This Rosemary Garlic Chicken

Chicken

4 bone-in chicken thighs
1 tbsp olive oil
1 tbsp butter
1 tbsp chopped fresh rosemary
3 garlic cloves, minced
1/2 tsp salt
1/4 tsp black pepper

Holiday Pan Sauce

1/2 cup chicken broth
1/4 cup heavy cream
1 tsp Dijon mustard
1/4 tsp salt
1/8 tsp black pepper

Optional Toppings

Extra rosemary
Lemon zest
Cracked black pepper

Step-by-Step Preparation

Season chicken thighs with salt, pepper, and rosemary.
Heat olive oil in a skillet over medium-high heat.
Add chicken thighs skin-side down and sear 5–6 minutes until golden.
Flip chicken and add butter and garlic to the skillet.
Cook 2 minutes until garlic is fragrant.
Add chicken broth, cream, Dijon, salt, and pepper.
Reduce heat and simmer 12–15 minutes until chicken is cooked through and sauce thickens.
Spoon pan sauce over the chicken and add optional toppings before serving.

FAQ

Can I use chicken breasts?
Yes, but reduce simmer time to avoid dryness.
Can I make the sauce thicker?
Simmer longer or add an extra tablespoon of cream.
Can I use dried rosemary?
Yes—use 1 teaspoon dried instead of fresh.
Can I double the sauce?
Absolutely—just keep ratios the same.
Is this good for meal prep?
Yes, reheats very well.

Variations & Substitutions

Add mushrooms to the pan for extra depth
Use thyme instead of rosemary
Add lemon juice for brightness
Swap cream for mascarpone for richer sauce
Add smoked paprika for warmth

Serving Suggestions

Serve over cauliflower mash
Pair with roasted winter vegetables
Add a fresh holiday salad on the side

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