Description
Juicy, pan-seared chicken thighs coated in a rich garlic butter sauce—easy to prepare and perfect for weeknight dinners.
Ingredients
Units
Scale
- 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