In a large skillet, heat the olive oil over medium-high heat. Add the chicken and cook until browned, then flip and cook the second side until browned. Remove the skillet from the heat and transfer the chicken from the skillet to a plate.
1 tablespoon extra-virgin olive oil
Add the garlic and 2 tablespoons of chicken stock to the skillet. Return the skillet to the heat and cook, stirring, until the liquid has almost evaporated, 1-2 minutes. Stir in the remaining 1 cup of chicken stock, the rosemary and the thyme. Add the chicken back to the pan in a single layer. Bring the mixture to a boil, then reduce the heat and simmer, uncovered, until the chicken is cooked through and reads 170º on an instant read thermometer, about 8 minutes.
10 garlic cloves, 1 cup plus 2 tablespoons chicken stock, 1 teaspoon minced fresh rosemary*, 1/2 teaspoon minced fresh thyme*
Sprinkle the chicken with chives before serving.
1 tablespoon minced fresh chives
Notes
*you can substitute the fresh rosemary for 1/4 teaspoon dried rosemary, and the fresh thyme for 1/8 teaspoon dried thyme. If you don’t have fresh chives, you can leave them off or use 1 teaspoon of dried chives.Recipe source: TASTE OF HOME HEALTHY COOKING 2016 ANNUAL RECIPESNutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.