Easy Skillet Chicken and Herbs
  • 4 boneless, skin-on chicken breasts or thighs you can use skinless, but they tend to be drier. You can also use bone in)
  • 2-3 tbsp ghee, butter, coconut oil (can use expeller pressed for neutral flavor) or duck fat*
  • Sea salt
  • Pepper
  • 2 tbsp fresh rosemary, chopped
  • 1-2 tbsp chopped thyme
  • 1 cup good chicken broth (homemade is best, but an organic, gluten free box is okay too)
  1. Rinse chicken and pat dry with paper towel. Salt and pepper to desired taste.

  2. Heat a medium frying pan and add fat. Add chicken to skillet and reduce heat to medium low. Cook on each side about 5 minutes (more for bone-in).

  3. Add 1/2 of the chicken broth and herbs and cover. Reduce heat to low and simmer covered for 3-5 minutes. Check for doneness and remove chicken to platter. 

  4. Add the rest of the broth, 1 more tbsp of fat, and a pinch of salt and pepper to the pan. Turn heat to medium and scrape pan with wooden spoon, then keep stirring for 2-3 minutes or until sauce begins to reduce and thicken. 

  5. Remove from heat and pour sauce over chicken. Enjoy!

  6. SUSAN’S TIP: Cut up some small red potatoes and add to the pan with chicken. If doing so, increase the amount of fat , herbs, and broth. Potatoes may take a little longer to cook.  

Recipe Notes

*Duck fat is one of my favorite fats to cook with, especially for poultry and potatoes. It has a mild, smooth texture and flavor. Ask your butcher to carry it in your local grocery store or buy it online.