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Easy Garlic Butter Chicken Thighs: Best Skillet Dinner

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This Easy Garlic Butter Chicken Thighs recipe is a showstopper that feels fancy but is secretly low-effort. With perfectly crispy skin, impossibly juicy meat, and a rich garlic butter sauce, it’s comfort food at its finest and the ultimate dinner party hero.

Ingredients

Scale
  • 2 lbs (900g) bone-in, skin-on chicken thighs
  • 1 ½ teaspoons kosher salt
  • ½ teaspoon black pepper, freshly ground
  • 1 teaspoon smoked paprika
  • 4 tablespoons (56g) unsalted butter, divided
  • 8–10 cloves garlic, minced
  • ½ cup (120ml) low-sodium chicken broth
  • 2 tablespoons fresh lemon juice (from about half a lemon)
  • 1 tablespoon fresh rosemary, chopped
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Prep the Chicken (10 minutes): Pat the chicken thighs completely dry with paper towels. In a small bowl, mix the kosher salt, black pepper, and smoked paprika. Season the chicken thighs generously on both sides with the spice mix. Let them sit at room temperature for 15-20 minutes while you prep the other ingredients.
  2. Sear the Chicken (15 minutes): Place your large skillet over medium-high heat. Add 1 tablespoon of the butter and let it melt until sizzling but not browning. Carefully place the chicken thighs in the skillet, skin-side down. Do not crowd the pan—work in two batches if needed. Press down gently with a spatula for the first minute. Cook without moving for 5-7 minutes until the skin is deep golden brown and releases easily. Flip and cook for another 5-7 minutes. Transfer chicken to a plate and set…
  3. Make the Garlic Butter (5 minutes): Reduce heat to medium. Add the remaining 3 tablespoons of butter to the skillet. As it melts, use a wooden spoon to scrape up the browned bits from the bottom of the pan (deglazing). Add the minced garlic and cook for 30-60 seconds, stirring constantly, until fragrant. Be careful not to burn the garlic.
  4. Simmer the Sauce (5 minutes): Pour in the chicken broth and lemon juice. Bring to a gentle simmer, scraping up any remaining bits. Cook for 2-3 minutes, allowing the sauce to reduce slightly and thicken. Stir in the chopped rosemary.
  5. Finish the Chicken (20 minutes): Return the chicken thighs to the skillet, skin-side up, nestling them into the sauce. Spoon some of the garlic butter sauce over the tops. Bring to a gentle simmer, then reduce heat to low. Cover the skillet and cook for 15-20 minutes, or until the chicken is cooked through (internal temperature of 165°F / 74°C at the thickest part, not touching the bone).
  6. Rest and Serve (5 minutes): Remove the skillet from the heat. Let the chicken rest in the sauce for 5 minutes. Sprinkle with fresh parsley and serve immediately, spooning the garlic butter sauce over the top.

Notes

Pat the chicken completely dry for the crispiest skin. Don’t crowd the pan—cook in batches if needed. The fond (browned bits) is pure flavor; be sure to deglaze the pan. For a make-ahead option, sear the chicken and make the sauce up to a day in advance; keep separate in the fridge, then reheat and finish cooking when ready to serve. For a dairy-free version, substitute butter with olive oil or plant-based butter.

Nutrition

Keywords: garlic butter chicken, chicken thighs, skillet chicken, easy chicken dinner, weeknight dinner, crispy chicken, garlic butter sauce

Find it online: https://cookluma.com/easy-garlic-butter-chicken-thighs-best-skillet-dinner/