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Pan Seared Chicken with Garlic and Rosemary

This dish features chicken seared in a hot skillet until the skin is crispy and golden, while the inside remains juicy. Aromatic garlic and rosemary infuse the meat, creating a fragrant crust, and a splash of apple cider vinegar at the end adds brightness to the rich flavors. The final texture highlights a crisp exterior with tender, flavorful meat.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Comfort Food
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces skin-on chicken thighs or breasts preferably bone-in for more flavor
  • 2 cloves garlic minced
  • 2 sprigs fresh rosemary chopped
  • 2 tablespoons olive oil
  • 1 tablespoon apple cider vinegar
  • to taste salt and pepper

Equipment

  • Skillet or frying pan
  • Tongs
  • Meat thermometer

Method
 

  1. Pat the chicken pieces dry with paper towels to ensure crispy skin, then season generously with salt and pepper on both sides.
  2. Heat the skillet over medium-high heat and add the olive oil. When the oil is shimmering and starts to ripple, place the chicken skin-side down.
  3. Sear the chicken without moving it for about 5–7 minutes, until the skin is deep golden brown and crispy. Use tongs to lift and check color periodically.
  4. Flip the chicken over, then add the minced garlic and chopped rosemary to the pan, moving it around to coat the meat.
  5. Reduce the heat to medium, and cook the chicken for another 10–12 minutes, or until the internal temperature reaches 165°F (75°C). Baste occasionally with the pan juices to keep the meat moist.
  6. Once cooked, remove the chicken from the pan and set aside to rest for a few minutes, which helps retain juiciness.
  7. Turn the heat back to medium and pour the apple cider vinegar into the pan, scraping up any flavorful browned bits from the bottom to create a quick pan sauce. Let it bubble for about a minute until slightly reduced.
  8. Drizzle the tangy vinegar sauce over the rested chicken, then serve immediately, garnished with extra rosemary if desired.

Notes

For extra flavor, marinate chicken with garlic and rosemary for 30 minutes before cooking. Serve with your favorite sides like roasted vegetables or a simple salad.