Keto Rosemary Garlic Chicken with Holiday Pan Sauce

Follow the steps. Check them off as you go.

1. Step 1Season chicken thighs with salt, pepper, and rosemary.Use: 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
2. Step 2Heat olive oil in a skillet over medium-high heat.Use: 1 tbsp olive oil
3. Step 3Add chicken thighs skin-side down and sear 5–6 minutes until golden.Use: 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
4. Step 4Flip chicken and add butter and garlic to the skillet.Use: 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
5. Step 5Cook 2 minutes until garlic is fragrant.Use: 3 garlic cloves (minced)
6. Step 6Add chicken broth, cream, Dijon, salt, and pepper.Use: 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
7. Step 7Reduce heat and simmer 12–15 minutes until chicken is cooked through and sauce thickens.Use: 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
8. Step 8Spoon pan sauce over the chicken and add optional toppings before servingUse: 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