Herb Butter Chicken Thighs

Ingredients

• 5 boneless skinless chicken thighs
• Pinch salt and pepper
• 1 Tbsp olive oil
• 2 cloves garlic, minced
• 1/2 Tbsp Italian seasoning herb blend
• 1/2 cup chicken broth
• 1 Tbsp butter
• Handful fresh parsley, chopped, optional garnish

Directions

1. Pat a little salt and pepper onto both sides of the chicken thighs. Set a large skillet over medium heat; when it’s hot, pour in the olive oil and tilt the pan so the bottom is coated. Lay in the chicken thighs, then cook 5-7 minutes per side, until the meat is cooked through and the outside is nicely browned. Transfer the chicken to a clean plate, leaving the browned bits in the pan.
2. Add the minced garlic, then sprinkle in the Italian seasoning blend. Cook them in the oil remaining in the pan for 1-2 minutes, stopping when the garlic has softened a little and turned very aromatic.
3. Pour the chicken broth into the skillet, scraping and stirring so those browned bits loosen into the liquid. Still on medium heat, allow it to simmer for about 5 minutes, until the liquid is reduced by half.
4. When the broth has cooked down, drop in the butter and stir until it disappears into the sauce. Return the chicken to the skillet, nestling it into the sauce, and spoon some over every piece. Finish with chopped parsley, if you’d like, and serve hot.