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5 from 63 votes

Garlic Rosemary Chicken Thighs Recipe

A simple yet mouth-watering chicken dish that the whole family (and more) can enjoy. The juicy chicken thighs wrapped up in the garlic rosemary sauce will have everyone around your table reaching for seconds.
Course Main Course
Keyword Garlic Rosemary Chicken, Garlic Rosemary Chicken Thighs, Garlic Rosemary Chicken Thighs Recipe
Prep Time 5 minutes
Cook Time 35 minutes
Servings 6 people
Calories 367kcal
Cost $15


  • Sharp knife
  • Chopping board
  • Whisk or fork
  • Skillet
  • Tablespoon
  • Teaspoon
  • Cup measurements
  • Large bowl


For the chicken thighs:

  • 2 tbsp olive oil
  • 5 or 6 pieces chicken thighs (boneless or with bone will both work)
  • Salt and pepper
  • Italian seasoning


  • 2 tbsp butter
  • 8 oz sliced mushrooms
  • 3 cloves minced garlic


  • 1 tbsp butter
  • 1 tbsp plain flour
  • 1/2 cup low or sodium-free chicken broth
  • 1/4 cup dry white wine
  • 2 tbsp minced fresh rosemary leaves
  • Rosemary sprigs from the leaves
  • 1/2 tsp salt
  • 1/2 tsp black pepper



  • Using a sharp knife, dice your mushrooms on your chopping board and then put them in a bowl on the side. Mince your 3 garlic cloves using a garlic press or the flat surface of your knife and place them into the bowl as well.
  • Place your chicken thighs into a large bowl, pour in 2 tablespoons of olive oil, add salt and pepper and sprinkle generously with Italian seasoning. If you have a lid for your bowl, you can secure it on and shake your chicken thighs about so they get evenly covered with the seasonings. If not, you could just use your hands to massage it into the meat. If you want your chicken to have that little bit of extra flavor, you could do this step the night before you cook then keep it in the fridge until you’re ready to cook, this will help the chicken marinate in the flavors.
  • Preheat your oven to 400 degrees.


  • Add 1 tablespoon of olive oil into a skillet that is on medium-high heat on the stove. Once the skillet is hot and the oil has thinned, place in your chicken thighs one by one. Cook on one side for 4-5 minutes and then flip them over onto the other side to cook for a further 4-5 minutes. Both sides of the chicken thighs should be golden brown but not cooked through thoroughly.
  • Remove the chicken thighs from the pan and place them on a plate to the side as you won’t need them again until the end steps.
  • Add 2 tablespoons of butter to the skillet along with the diced mushrooms and saute for 3-4 minutes until they have softened. Then add the garlic into the skillet and cook for another 1-2 minutes. You don’t want to add the garlic straight away as it’ll burn the garlic and completely ruin the flavor.
  • Now we’ll be moving on to making the sauce. Turn the heat down to medium and add another tablespoon of butter. Once it’s melted down, push your mushrooms to the side and then add one tablespoon of plain flour to the melted butter and whisk until it gets thicker.
  • Now add your ¼ cup of dry white wine slowly to the pan. Do not add it all in one go. Turn the heat up to high for around 3 minutes, this will reduce the wine down. Add your ½ cup of low sodium chicken broth and the minced fresh rosemary and leave it to cook for 5 minutes. Stir the mushrooms and the sauce together. You can turn the heat down if you can see it starting to burn. Season with salt and pepper to your own taste.
  • Now it’s time to add your chicken thighs back into the skillet and add your springs of rosemary on top. Use a spoon to cover the chicken in the sauce and then place the skillet in the oven for 35 minutes at 400 degrees. You can rotate the chicken round in the skillet halfway through. If you are using boneless chicken thighs, you’ll want to check on them at 25 minutes as they may be ready to come out of the oven then.
  • Take out the oven and serve accordingly. You’ll want to remove the sprigs of rosemary before serving as they are not great for eating whole. You can pour the sauce leftover in the skillet on top of your servings for extra flavor.


Calories: 367kcal | Carbohydrates: 3g | Protein: 20g | Fat: 29g | Saturated Fat: 9g | Cholesterol: 126mg | Sodium: 412mg | Potassium: 372mg | Vitamin A: 285IU | Vitamin C: 1.7mg | Calcium: 20mg | Iron: 1.2mg