Keto Rosemary Garlic Chicken with Holiday Pan Sauce

Season chicken thighs with salt, pepper, and rosemary.

For this step: 4 bone-in chicken thighs, Extra rosemary, 1 tbsp olive oil, 1 tbsp butter, 1 tbsp chopped fresh rosemary, 3 garlic cloves (minced), 1/4 tsp black pepper

Heat olive oil in a skillet over medium-high heat.

For this step: 1 tbsp olive oil

Add chicken thighs skin-side down and sear 5–6 minutes until golden.

For this step: 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

Flip chicken and add butter and garlic to the skillet.

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

Cook 2 minutes until garlic is fragrant.

For this step: 3 garlic cloves (minced)

Add chicken broth, cream, Dijon, salt, and pepper.

For this step: 1/2 cup chicken broth, 1/4 cup heavy cream, 1 tsp Dijon mustard, 4 bone-in chicken thighs, 1 tbsp olive oil, 1 tbsp butter, 1 tbsp chopped fresh rosemary, 3 garlic cloves (minced), 1/4 tsp black pepper

Reduce heat and simmer 12–15 minutes until chicken is cooked through and sauce thickens.

For this step: 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

Spoon pan sauce over the chicken and add optional toppings before serving

For this step: 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, Extra rosemary, Lemon zest, Cracked black pepper