Season chicken thighs with salt and pepper. Set aside. Melt ½ the butter and olive oil in a cast iron or non -stick skillet. Place chicken thighs in skillet and cook 5 minutes per side depending upon thickness. 165* internal temperature is cooked through. Add garlic being careful it doesn’t burn. Add remaining butter and fresh herbs, tilt pan with a potholder and baste the chicken in the herbed butter for a few minutes to incorporate the flavors into chicken thighs. Garnish with some fresh rosemary and thyme if desired.


If you are on a calorie restricted diet you do not have to drizzle any additional sauce over the chicken, but it is delicious! You can serve on a bed of basmati steamed rice or Israeli Couscous……