Quick Garlic Butter Chicken Skillet in 20 Minutes
A quick and easy garlic butter chicken skillet ready in just 20 minutes. Juicy chicken thighs are seared to golden perfection, then finished in a rich garlic butter sauce with a splash of lemon. Perfect for busy weeknights.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 1.5 lbs (680g) boneless, skinless chicken thighs
- 4 tablespoons (56g) unsalted butter
- 8–10 cloves garlic, smashed or thinly sliced
- 2 tablespoons fresh lemon juice (from about 1 lemon)
- 1 teaspoon kosher salt (use ¾ teaspoon if using Morton’s)
- ½ teaspoon freshly ground black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
- ¼ teaspoon red pepper flakes (optional)
Instructions
- Prep the chicken (5 minutes): Pat the chicken thighs dry with paper towels. Season both sides generously with salt and pepper. Let them sit at room temperature while you get the pan ready.
- Heat the skillet (2 minutes): Place your skillet over medium-high heat and let it get hot. Add 1 tablespoon of the butter and swirl to coat. The butter should sizzle immediately when it hits the pan.
- Sear the chicken (6-8 minutes): Place the chicken thighs in the skillet in a single layer. Do not crowd them—work in batches if needed. Let them cook undisturbed for 3-4 minutes until the underside is deep golden brown. Flip with tongs and cook another 3-4 minutes on the other side. The chicken should feel firm to the touch and register 165°F (74°C) internally.
- Rest the chicken (2 minutes): Transfer the chicken to a plate and tent loosely with foil.
- Make the garlic butter (3 minutes): Reduce the heat to medium-low. Add the remaining 3 tablespoons of butter to the skillet. Once it melts, add the garlic (and red pepper flakes if using). Cook for 1-2 minutes, stirring constantly, until the garlic is fragrant and just starting to turn golden.
- Finish the dish (1 minute): Add the lemon juice and stir to combine. Return the chicken to the skillet, turning to coat in the garlic butter. Spoon some of the butter over the top of each piece. Let everything warm through together for about 30 seconds.
- Serve immediately: Transfer the chicken to a serving platter or straight onto plates. Pour any remaining garlic butter from the skillet over the top. Garnish with fresh parsley and an extra squeeze of lemon if you like.
Notes
Pat chicken dry for best browning. Let chicken come to room temperature before cooking. Lower heat before adding garlic to prevent burning. Smashed garlic cloves are more forgiving than minced. If garlic butter separates, add a tiny splash of water and whisk. Leftovers keep in refrigerator for up to 3 days. Reheat in a skillet over medium-low heat with a splash of water or broth.
Nutrition
- Serving Size: 2 chicken thighs wit
- Calories: 435
- Sodium: 620
- Fat: 32
- Saturated Fat: 14
- Carbohydrates: 2
- Protein: 37
Keywords: garlic butter chicken, quick chicken skillet, weeknight dinner, easy chicken recipe, 20 minute meal, one skillet chicken