Pan Fried Slightly Asian Rosemary Chicken
Infused with the warm, earthy aroma of fresh rosemary and bold, umami-packed Asian-inspired flavors, Pan Fried Slightly Asian Rosemary Chicken is a dish that perfectly blends comfort and sophistication. Succulent chicken thighs are marinated in a savory mix of soy sauce, sesame oil, and honey, accented by garlic and ginger for a punch of zingy sweetness. Pan-fried to achieve a golden, crispy skin and finished with a glossy, aromatic glaze, this recipe offers a mouthwatering balance of textures and tastes. The addition of rosemary and a hint of rice vinegar elevates the dish with a fragrant twist, while optional garnishes like sesame seeds and scallions provide a touch of elegance. Ready in just 35 minutes, this quick yet flavorful meal pairs perfectly with steamed rice or sautéed vegetables for a complete and satisfying dinner.
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Recipe Information
Ingredients
- 4 pieces Chicken thighs (boneless, skin-on)
- 3 tablespoons Soy sauce
- 1 tablespoon Sesame oil
- 2 sprigs Fresh rosemary
- 3 cloves Garlic (minced)
- 1 teaspoon Fresh ginger (grated)
- 1 teaspoon Honey
- 1 teaspoon Rice vinegar
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Neutral oil (e.g., vegetable or canola oil)
- 1 teaspoon Sesame seeds (for garnish, optional)
- 2 stalks Scallions (sliced, for garnish, optional)
Instructions
Pat dry the chicken thighs with a paper towel. Season both sides with salt and black pepper, then set aside.
In a small bowl, whisk together soy sauce, sesame oil, minced garlic, grated ginger, honey, and rice vinegar to create the marinade.
Add the chicken thighs to a resealable plastic bag or shallow dish, and pour the marinade over them. Add the rosemary sprigs. Massage the marinade into the chicken, ensuring even coating. Let it marinate for at least 10 minutes (or up to 2 hours in the refrigerator for deeper flavor).
Heat a large skillet over medium-high heat and add the neutral oil.
Once the oil is hot, remove the chicken thighs from the marinade, shaking off any excess liquid, and carefully place them skin-side down in the skillet. Reserve the remaining marinade.
Cook the chicken thighs for 5-6 minutes on the skin side, pressing lightly with a spatula to ensure even browning. Flip the chicken and cook the other side for another 5 minutes.
Reduce the heat to medium-low and pour the reserved marinade into the skillet. Add the rosemary sprigs for additional aroma. Cover the skillet with a lid and let the chicken cook for an additional 5-6 minutes until the internal temperature reaches 165°F (75°C).
Remove the lid and reduce the heat to low, allowing the marinade to slightly thicken into a glaze. Spoon the glaze over the chicken for added flavor.
Remove the chicken from the skillet and let it rest for 3-5 minutes before serving.
Optional: Garnish with sesame seeds and sliced scallions before serving. Serve hot with steamed rice or sautéed vegetables.
Nutrition Facts
Calories |
1288 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.9 g | 119% | |
| Saturated Fat | 18.2 g | 91% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 376 mg | 125% | |
| Sodium | 3243 mg | 141% | |
| Total Carbohydrate | 15.6 g | 6% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 7.0 g | ||
| Protein | 95.0 g | 190% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 119 mg | 9% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 1251 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
