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Best One-Pan Garlic Butter Chicken Thighs Recipe

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These one-pan garlic butter chicken thighs are the kind of dish that makes you look like you spent hours in the kitchen when really, it all comes together on a single sheet pan or skillet. The skin gets shatteringly crisp, the meat stays juicy and tender, and that garlic butter sauce coats every bite with rich, savory flavor.

Ingredients

Scale
  • 6 to 8 bone-in, skin-on chicken thighs (about 2 to 2.5 pounds total)
  • 4 tablespoons unsalted butter, softened
  • 6 to 8 cloves garlic, minced
  • 2 tablespoons olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • 1/2 cup low-sodium chicken broth
  • 1 small handful fresh parsley or thyme, chopped
  • Salt and black pepper to taste
  • 1 teaspoon paprika (smoked or sweet)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon red pepper flakes (optional)

Instructions

  1. Prep the Chicken (10 minutes): Pat the chicken thighs dry with paper towels. Season both sides generously with salt, pepper, paprika, garlic powder, and onion powder. Let the chicken sit at room temperature while you prepare the garlic butter.
  2. Make the Garlic Butter (5 minutes): In a small bowl, combine the softened butter, minced garlic, red pepper flakes (if using), and a pinch of salt. Mash together with a fork until well incorporated. Set aside at room temperature.
  3. Preheat the Oven (5 minutes): Set your oven to 400°F (200°C). Position a rack in the center of the oven. If using a cast iron skillet, place it on the stovetop over medium-low heat.
  4. Start the Chicken Skin-Side Down (15 minutes): Add the olive oil to the cold skillet and place the chicken thighs skin-side down. Cook over medium-low heat for about 12 to 15 minutes until the skin turns deep golden brown and releases easily from the pan.
  5. Flip and Sear the Other Side (5 minutes): Carefully flip each chicken thigh using tongs. Cook for another 4 to 5 minutes on the second side until golden all over.
  6. Add the Garlic Butter and Broth (2 minutes): Pour off excess fat, leaving about 1 tablespoon. Add the garlic butter mixture and let it melt, scraping up browned bits from the bottom. Pour in the chicken broth and lemon juice, and stir gently.
  7. Finish in the Oven (20 to 25 minutes): Transfer the skillet to the preheated oven. Roast until the chicken reaches an internal temperature of 175°F to 185°F (80°C to 85°C). The skin should be deep golden and the sauce bubbling.
  8. Rest and Garnish (5 minutes): Remove from the oven and let the chicken rest for 5 minutes. Sprinkle fresh herbs over the top and swirl the pan to incorporate.
  9. Serve Immediately: Spoon the garlic butter sauce over each chicken thigh before serving.

Notes

Start with a cold pan for the crispiest skin. Don’t crowd the pan. Save the pan drippings for the sauce. Use a meat thermometer for perfect doneness. Let the chicken rest before serving. Double the sauce if serving a crowd.

Nutrition

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

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