Tender chicken thighs are coated in a sweet and savory sauce with a hint of rosemary. This gluten free recipe is a simple, fast, and surprisingly elegant dish that will have everyone asking for seconds!
4 chicken thighs (I used boneless, skinless)
3 T oil (avocado and olive oil are my fav)
2 T gluten free ranch dressing (not a lite version)
2 T plain Greek yogurt
2 T gluten free worcestershire sauce
1/2 T dried rosemary OR 1 T fresh, chopped
1 tsp lemon juice
1/4 tsp pepper
1/2 T sugar
Preheat a medium skillet over medium-low heat (I turn mine to almost medium) and lightly grease.
Whisk together all ingredients except chicken.
Add chicken to preheated pan and pour prepared sauce over the top.
Cover and cook 10-15 minutes until chicken is almost done.
Remove lid so the sauce will thicken. Every minute or two, stir the sauce in the pan and spoon over the chicken thighs. If the bottoms are browning too quickly, flip the chicken or turn the heat down a little.
Remove chicken once it reaches 165-170 degrees F. Garnish with additional rosemary if desired and serve.
Recipe by Life After Wheat at https://thereislifeafterwheat.com/2016/04/rosemary-ranch-chicken-thighs-gluten-free/