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Easy One-Pan Garlic Butter Chicken Thighs Recipe

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Juicy, crispy-skinned chicken thighs cooked in a rich garlic butter sauce, all in one pan. A quick and easy weeknight dinner that’s ready in under 35 minutes and pleases the whole family.

Ingredients

Scale
  • 6–8 bone-in, skin-on chicken thighs (about 2.5 lbs / 1.1 kg)
  • 4 tablespoons (56 g) unsalted butter
  • 8–10 large garlic cloves, smashed
  • 1½ teaspoons (9 g) kosher salt (or 1 teaspoon table salt)
  • 1 teaspoon (2 g) freshly ground black pepper
  • 6–8 fresh thyme sprigs
  • 2 tablespoons fresh parsley, chopped (for garnish)
  • 1 tablespoon (15 ml) lemon juice (optional)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Pat the chicken thighs completely dry with paper towels.
  3. Season both sides of the chicken generously with salt and pepper. Let sit at room temperature for 10-15 minutes.
  4. Smash the garlic cloves by placing each clove on a cutting board and pressing firmly with the flat side of a knife.
  5. Place a large oven-safe skillet (12-inch / 30 cm) over medium-high heat and let it get hot (about 2-3 minutes).
  6. Add 2 tablespoons of butter to the skillet and swirl until melted and foamy.
  7. Place the chicken thighs in the skillet, skin-side down, without crowding. Cook without moving for 6-7 minutes until the skin is deep golden brown.
  8. Flip the chicken using tongs and cook for another 3-4 minutes on the second side.
  9. Add the remaining 2 tablespoons of butter and the smashed garlic cloves to the skillet. Baste the chicken with the melting butter for about 1 minute until fragrant.
  10. Scatter the thyme sprigs around the chicken.
  11. Transfer the skillet to the preheated oven and roast for 15-18 minutes, or until the internal temperature reaches 165°F (74°C).
  12. Remove the skillet from the oven and let the chicken rest for 5 minutes.
  13. Garnish with fresh parsley and a squeeze of lemon juice, if using. Spoon the garlic butter from the pan over the top and serve immediately.

Notes

Pat the chicken completely dry for crispy skin. Use a hot pan and don’t move the chicken while searing. If garlic browns too quickly, add extra butter or move it to the edge of the pan. Let the chicken rest for 5 minutes before serving. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

Nutrition

Keywords: garlic butter chicken, one-pan chicken, crispy chicken thighs, easy weeknight dinner, chicken thighs recipe

Find it online: https://evabake.com/easy-one-pan-garlic-butter-chicken-thighs-recipe/