Garlic Butter Chicken Thighs Recipe
This Garlic Butter Chicken Thighs Recipe is rich, flavorful, and perfectly crispy on the outside while juicy and tender inside. Pan-seared to golden perfection, then smothered in a savory garlic butter sauce with herbs, this easy one-pan dish is pure comfort. Ready in under 30 minutes, it’s perfect for weeknight dinners or an impressive yet effortless meal!
Ingredients
- 6 chicken thighs bone-in or boneless
- 3 tablespoons unsalted butter
- 4 cloves garlic minced
- 1 teaspoon paprika
- Salt and black pepper to taste
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning optional
- Juice from half a lemon optional for balance
- Fresh parsley for garnish
Ingredient Notes:
- Use unsalted butter so you can control the salt level.
- Fresh garlic gives the best flavor.
- Bone-in thighs add more flavor but boneless ones cook faster.
- Lemon juice brightens the sauce without making it sour.
Instructions
Step 1: Prepare the Chicken
- Pat the chicken thighs dry with paper towels. This helps the skin crisp up while cooking. Season both sides with salt, pepper, and paprika.
- If you’re using boneless chicken, trim any extra fat. If you’re using bone-in, make small cuts in the meat so it cooks evenly.
Step 2: Sear the Chicken
- Heat olive oil and 1 tablespoon of butter in a large skillet over medium heat. When the butter melts and starts to foam, add the chicken thighs, skin-side down.
- Let them cook without moving for about 6–7 minutes. The skin should turn golden brown and crisp. Flip and cook the other side for another 5–6 minutes.
- Remove the chicken from the skillet and set it aside on a plate.
Step 3: Make the Garlic Butter Sauce
- In the same skillet, reduce the heat to low. Add the rest of the butter. Once melted, add minced garlic. Stir for about 30 seconds until it smells fragrant. Don’t let it burn.
- Stir in Italian seasoning and lemon juice if using. Scrape the brown bits from the bottom of the pan they add deep flavor.
Step 4: Combine and Finish Cooking
- Return the chicken to the skillet. Spoon the garlic butter over each piece. Let it simmer for 2–3 minutes so the flavors blend and the chicken finishes cooking.
- Check the internal temperature — it should be 165°F (74°C).
- Sprinkle chopped parsley on top before serving.
Video
Notes
📝 Notes
- Use bone-in, skin-on chicken thighs for maximum flavor and crispiness.
- Pat chicken dry before searing for a golden crust.
- Unsalted butter lets you control the salt level.
- Add minced garlic toward the end to avoid burning.
- Swap butter for olive oil for a lighter option.
- Deglaze the pan with chicken broth or white wine for extra sauce.
- Garnish with fresh parsley or lemon juice for brightness.
- Store leftovers in an airtight container up to 4 days; reheat gently.