Garlic Butter Chicken Thighs
These Garlic Butter Chicken Thighs are juicy, golden-skinned, and packed with rich, savory flavor. Seared to perfection on the stovetop and finished in the oven, each thigh is coated in a fragrant garlic butter sauce that keeps the meat incredibly moist. Ready in just 40 minutes with simple pantry ingredients, this recipe is a reliable crowd-pleaser that works for busy weeknights and dinner parties alike.
Equipment
- 12-inch oven-safe cast iron skillet or heavy-bottomed pan
- Instant-read meat thermometer
- Tongs
- Cutting board
- Sharp knife
- Measuring spoons
- Small bowl For mixing spices
- Aluminum foil For resting the chicken
- Oven mitts
Ingredients
- 8 bone-in, skin-on chicken thighs
- 4 tbsp unsalted butter 57g, divided
- 6 cloves garlic minced
- 1 tsp dried Italian seasoning
- 1/2 tsp smoked paprika
- salt to taste
- black pepper to taste
For Garnish
- fresh parsley chopped
Instructions
- Preheat your oven to 400°F (200°C) with the rack positioned in the center.
- Pat the chicken thighs completely dry with paper towels. Mix the smoked paprika, Italian seasoning, salt, and black pepper in a small bowl, then season both sides of each thigh evenly.
- Melt 2 tablespoons of butter in a large oven-safe skillet over medium-high heat. Place the chicken thighs skin-side down and sear undisturbed for 5 to 7 minutes until golden brown, then flip and sear the other side for 3 minutes. Remove and set aside.
- Reduce heat to medium, add the remaining 2 tablespoons of butter to the same pan, then add the minced garlic and cook, stirring constantly, for 1 minute until fragrant and lightly golden. Scrape up any browned bits from the bottom of the pan.
- Nestle all chicken thighs skin-side up back into the skillet and spoon the garlic butter sauce over each piece.
- Transfer the skillet to the preheated oven and roast for 20 to 25 minutes, or until the internal temperature reaches 165°F (74°C) at the thickest part. Broil for 2 to 3 minutes at the end if you want extra-crispy skin.
- Remove from the oven and let the chicken rest for 5 minutes. Spoon pan sauce over the top, garnish with freshly chopped parsley, and serve.
Notes
- Always pat chicken thighs completely dry before seasoning — this is the most important step for achieving crispy skin.
- Do not crowd the pan when searing. Work in two batches if needed to ensure each piece browns properly rather than steams.
- Use room-temperature chicken for more even cooking. Remove from the fridge 15 to 20 minutes before you start.
- Watch the garlic carefully — it only needs 60 seconds and can burn quickly. Keep the heat at medium and stir constantly.
- For an even more flavorful result, baste the chicken with pan sauce once or twice while it roasts in the oven.
- Boneless, skinless chicken thighs can be used as a substitute — reduce oven time to 15 to 18 minutes and check temperature early.
- To make this fully stovetop: after returning the chicken to the pan, cover with a lid and cook on medium-low for 20 to 25 minutes until 165°F.
- Leftovers keep in an airtight container in the refrigerator for up to 4 days, or in the freezer for up to 3 months.
- To reheat, place in a baking dish with a splash of broth, cover with foil, and warm at 350°F for 15 to 20 minutes to preserve moisture.
- For a variation, stir in 2 tablespoons of honey for a honey garlic version, or add ¼ cup of heavy cream after roasting for a creamy pan sauce.
Nutrition
Serving: 2chicken thighsCalories: 420kcalCarbohydrates: 2gProtein: 32gFat: 30gSaturated Fat: 11gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gCholesterol: 155mgSodium: 380mgPotassium: 340mgVitamin A: 12IUVitamin C: 4mgCalcium: 3mgIron: 8mg
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