Garlic Herb Pan Seared Chicken Thighs - ONE PAN RECIPE!

Ingredients

• 4 pieces Chicken Thighs (bone‑in, skin‑on for crispness)
• 1 tablespoon Fresh Thyme (chopped)
• 1 tablespoon Fresh Rosemary (chopped)
• 1 tablespoon Fresh Parsley (chopped)
• 3 cloves Garlic (minced (about 1 tbsp))
• 1 teaspoon Crushed Red Pepper Flakes (optional for heat)
• 0.25 cup Vegetable Oil (can substitute olive oil)
• 2 tablespoons Poultry Spice Blend (homemade mix of salt, black pepper, paprika, onion powder)
• 0.5 cup Yellow Onion (diced)
• 4 cups Collard Greens (stems removed, roughly chopped)
• 1 cup Portobello Mushrooms (sliced)
• 1 cup Chicken Stock (low‑sodium)
• 1 cup Dry White Wine (Sauvignon Blanc or Pinot Grigio)
• 1 cup Heavy Cream (full‑fat)
• 0.75 cup Parmesan Cheese (freshly grated)
• 8 oz Bowtie Pasta (Farfalle) (cooked according to package)

Instructions

1. Prepare Herb‑Garlic Mixture

   Finely chop the thyme, rosemary, and parsley; mince the garlic and combine with crushed red pepper flakes and ¼ cup vegetable oil.

   Time: PT5M

2. Make Poultry Spice Blend

   Combine salt, black pepper, paprika, and onion powder to create a homemade poultry seasoning (about 2 tbsp).

   Time: PT3M

3. Season Chicken Thighs

   Pat the chicken thighs dry, then rub them generously with the poultry spice blend and the herb‑garlic mixture on both sides.

   Time: PT5M

4. Brown Chicken

   Heat the cast‑iron skillet over medium‑high heat, add the vegetable oil, and place the thighs skin‑side down. Brown for about 5 minutes per side until the skin is crisp and golden.

   Time: PT10M

   Temperature: medium‑high

5. Set Chicken Aside

   Transfer the browned thighs to a plate and set aside while you build the sauce.

   Time: PT1M

6. Caramelize Onions

   Add the diced onions to the same skillet and sauté, stirring occasionally, until they turn soft and lightly caramelized (about 5 minutes).

   Time: PT5M

   Temperature: medium

7. Add Collard Greens

   Stir in the chopped collard greens and cook, stirring, until they begin to wilt (about 4 minutes).

   Time: PT4M

   Temperature: medium

8. Add Mushrooms and Season

   Add the sliced portobello mushrooms, sprinkle with the remaining poultry spice blend, and cook until they release moisture and start to brown (about 4 minutes).

   Time: PT4M

   Temperature: medium

9. Deglaze with Stock and Wine

   Pour in 1 cup chicken stock and 1 cup dry white wine, stirring to lift any browned bits. Bring to a gentle simmer and let the wine reduce for about 3 minutes.

   Time: PT3M

   Temperature: medium

10. Add Cream and Cheese

    Stir in the heavy cream and grated Parmesan cheese. Simmer, stirring occasionally, until the sauce thickens and coats the vegetables (about 5 minutes).

    Time: PT5M

    Temperature: medium

11. Return Chicken to Pan

    Nestle the browned chicken thighs back into the skillet, spooning some sauce over them.

    Time: PT2M

    Temperature: medium

12. Bake in Oven

    Transfer the skillet to a pre‑heated oven at 375°F and bake for 30 minutes, or until the chicken reaches an internal temperature of 165°F.

    Time: PT30M

    Temperature: 375°F

13. Cook Pasta

    While the chicken bakes, cook the bowtie pasta in salted boiling water according to package directions (8‑10 minutes). Drain and set aside.

    Time: PT10M

    Temperature: boiling

14. Plate and Serve

    Divide the cooked pasta onto plates, top with a chicken thigh, and spoon generous amounts of the creamy collard‑green‑mushroom sauce over everything.

    Time: PT2M

Nutrition Facts

Calories

560

Protein

35g

Carbohydrates

50g

Fat

30g

Fiber

3g