Why You’ll Love This Recipe
Garlic Butter Chicken Thighs are a rich, savory, and satisfying main dish that’s easy to prepare and packed with flavor. With crispy, golden skin and juicy, tender meat, these chicken thighs are seared to perfection and bathed in a luscious garlic butter sauce. Perfect for weeknight dinners or special occasions, they pair beautifully with vegetables, rice, or mashed potatoes.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
chicken thighs (bone-in, skin-on)garlicunsalted butterolive oilsaltpepperpaprikaonion powderthyme (fresh or dried)parsley (for garnish)
directions
Pat chicken thighs dry with paper towels and season generously with salt, pepper, paprika, and onion powder.
Heat olive oil in a large skillet over medium-high heat.
Place chicken thighs skin-side down and sear for 5-7 minutes until golden and crispy.
Flip the chicken and cook for another 5-6 minutes, then reduce the heat to medium-low.
Add butter and minced garlic to the skillet, spooning the melted garlic butter over the chicken.
Sprinkle in thyme and continue cooking for 5-10 minutes, basting occasionally, until chicken is fully cooked (internal temp 165°F or 74°C).
Remove from heat and let rest for a few minutes.
Garnish with chopped parsley before serving.
Servings and timing
This recipe serves 4 people.Preparation time: 10 minutesCooking time: 20-25 minutesTotal time: 30-35 minutes
Variations
Add a splash of lemon juice or white wine for a tangy finish.
Use boneless, skinless thighs for a lighter version.
Incorporate chili flakes for a spicy kick.
Swap thyme for rosemary or oregano for a different herb profile.
Serve over pasta or rice to soak up the garlic butter sauce.
storage/reheating
Store leftover chicken in an airtight container in the fridge for up to 4 days.Reheat in a skillet over medium heat or in the oven at 350°F (175°C) until warmed through.For longer storage, freeze for up to 2 months.
FAQs
Can I use boneless chicken thighs?
Yes, adjust cooking time as they cook faster than bone-in.
Is it okay to use salted butter?
Yes, just reduce added salt in the seasoning to balance the flavor.
Can I bake the chicken instead?
Absolutely. Sear first, then bake at 400°F (200°C) for 15-20 minutes.
What should I serve with these chicken thighs?
Mashed potatoes, roasted veggies, rice, or a simple salad all work well.
How do I know when the chicken is done?
Use a meat thermometer to check that the internal temperature reaches 165°F (74°C).
Can I add cream to the sauce?
Yes, a splash of heavy cream can turn the garlic butter into a creamy sauce.
Can I cook this in advance?
Yes, but it’s best fresh for crispy skin. Reheat gently to retain juiciness.
Can I make it dairy-free?
Use a dairy-free butter substitute, though flavor may slightly differ.
Conclusion
Garlic Butter Chicken Thighs are a flavorful, juicy, and satisfying meal that’s simple enough for weeknights yet elegant enough for guests. With crispy skin and a rich garlic butter sauce, this dish is bound to become a staple in your dinner rotation. Try it once, and you’ll keep coming back for more.
Print
Garlic Butter Chicken Thighs Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Pan‑sear / stovetop
- Cuisine: American
- Diet: Low Fat
Description
Juicy, pan-seared chicken thighs coated in a rich garlic butter sauce—easy to prepare and perfect for weeknight dinners.
Ingredients
- 4 bone‑in, skin‑on chicken thighs (about 1 1/2 lb)
- Salt and pepper, to taste
- 1 tbsp olive oil
- 4 tbsp unsalted butter, divided
- 5 cloves garlic, minced
- 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
- 1/2 cup chicken broth
- 1 tbsp lemon juice (optional, for brightness)
- Chopped fresh parsley for garnish
Instructions
- Pat chicken thighs dry and season both sides generously with salt and pepper.
- Heat olive oil in a large skillet over medium‑high heat. Add chicken thighs skin‑side down and sear until skin is deeply golden and crisp, about 6–7 minutes.
- Flip thighs and cook an additional 4–5 minutes. Transfer chicken to a plate and set aside.
- Reduce heat to medium. Add 2 tbsp butter to the skillet and let it melt.
- Add minced garlic and thyme. Sauté until fragrant, about 1 minute.
- Pour in chicken broth and deglaze the pan, scraping up browned bits. Let it simmer for 2–3 minutes until slightly reduced.
- Stir in remaining 2 tbsp butter and lemon juice (if using) until the sauce is smooth.
- Return chicken thighs to the pan, spoon sauce over them, and cook another 2–3 minutes until fully cooked (internal temp 165 °F/74 °C).
- Garnish with chopped parsley and serve hot.
Notes
- Skinless thighs work too—just reduce searing time slightly.
- Substitute fresh thyme with rosemary or Italian seasoning if desired.
- For a creamier sauce, stir in 2 tbsp heavy cream at the end.
- Best served with rice, mashed potatoes, or crusty bread to soak up the sauce.
Nutrition
- Serving Size: 1 thigh with sauce
- Calories: 340 kcal
- Sugar: 0.5 g
- Sodium: 380 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 35 g
- Cholesterol: 125 mg
Your email address will not be published. Required fields are marked *