Garlic Butter Chicken Thighs are one of the ultimate comfort foods that are simple to make yet packed with flavor. Juicy, tender chicken cooked in a rich garlic butter sauce can quickly become a family favorite. The combination of succulent chicken thighs with aromatic garlic, fresh herbs, and butter creates a deliciously savory dish that pairs perfectly with mashed potatoes, steamed vegetables, or even a simple salad.
Unlike chicken breasts, chicken thighs are naturally juicy and flavorful, making them ideal for pan-searing or oven-baking. The garlic butter adds a luxurious richness and aroma, elevating this dish from a regular dinner to a restaurant-quality meal at home. Whether you’re cooking for a busy weeknight or a special occasion, this recipe is guaranteed to impress.
Ingredients
Equipment
Method
- Pat the chicken thighs dry using paper towels. Removing excess moisture ensures the skin becomes crispy when seared. Season both sides generously with salt and black pepper.
- Place a large skillet over medium-high heat. Add olive oil and let it heat until shimmering. This step ensures the chicken gets a nice golden-brown crust.
- Place the chicken thighs skin-side down in the hot skillet. Sear for 5–7 minutes without moving, until the skin is golden and crispy. Flip the chicken and sear the other side for 4–5 minutes.
- Reduce the heat to medium. Push the chicken to the side and add butter and minced garlic to the pan. Stir until fragrant, about 1 minute. The garlic should not brown too quickly, or it will taste bitter.
- Add fresh thyme, rosemary, and lemon juice. Spoon the garlic butter over the chicken continuously to infuse flavor.
- Pour chicken broth into the pan and use a spoon to scrape up any browned bits from the bottom. This creates a rich, flavorful sauce.
- Reduce the heat to low, cover the pan, and let the chicken simmer for 10–15 minutes, until fully cooked. The internal temperature should reach 165°F (75°C). If your skillet is oven-safe, you can transfer it to a preheated oven at 375°F (190°C) for 10 minutes to finish cooking and keep the skin crispy.
- Remove the chicken from the pan and let it rest for 5 minutes. Spoon the garlic butter sauce over the chicken before serving.
Notes
Nutritional Facts (Per Serving – 1 Chicken Thigh with Sauce)
- Calories: 370 kcal
- Protein: 28 g
- Fat: 27 g
- Saturated Fat: 12 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Sugars: 0 g
- Sodium: 550 mg
Garlic Butter Chicken Thighs: A Juicy, Flavor-Packed Recipe
Ingredient Notes
Chicken Thighs—Using bone-in, skin-on thighs provides the most flavor and moisture. The skin crisps beautifully when seared, and the bone adds richness to the dish. You can use boneless thighs, but they may cook faster and be slightly less flavorful.
Unsalted Butter – Butter is key to creating a rich garlic butter sauce. Unsalted butter allows you to control the salt level in the recipe.
Garlic Cloves – Fresh garlic is essential for flavor. Minced garlic releases its aroma quickly when cooked, infusing the chicken with a savory, nutty taste. Avoid pre-minced garlic in jars as it may have a muted flavor.
Fresh Thyme & Rosemary – Fresh herbs elevate the dish with their earthy, aromatic qualities. Thyme pairs well with chicken’s natural flavor, while rosemary adds a piney, fragrant note.
Salt & Black Pepper—Essential for seasoning. Salt enhances natural flavors, while black pepper adds subtle heat and depth. Freshly ground pepper is preferred for a more robust flavor.
Olive Oil – Used for searing the chicken before adding butter. It has a higher smoke point than butter, preventing it from burning during the initial sear.
Lemon Juice – Adds brightness and balances the richness of the butter. Freshly squeezed lemon juice is best for a clean, vibrant flavor.
Chicken Broth—Adds moisture and depth to the sauce, creating a simple pan sauce that complements the chicken. Homemade broth is ideal, but store-bought works as well.
Serving Instructions
Serve Garlic Butter Chicken Thighs hot with your choice of sides:
- Mashed potatoes or roasted baby potatoes
- Steamed green beans or asparagus
- Rice pilaf or quinoa
- Crusty bread to soak up the garlic butter sauce
Garnish with extra fresh herbs and a lemon wedge for presentation.
Tips
- Dry the skin thoroughly before searing to achieve maximum crispiness.
- Use fresh herbs for the best aroma and flavor. Dried herbs can be used, but reduce the quantity by half.
- Do not overcrowd the pan; cook in batches if needed to avoid steaming instead of searing.
- Baste the chicken with garlic butter frequently for a more flavorful and moist result.
- Optional spice kick—add crushed red pepper flakes while cooking for a subtle heat.
Storage Information
- Refrigerator: Store cooked chicken in an airtight container for up to 3–4 days. Reheat gently in a skillet or oven to preserve moisture.
- Freezer: Cooked chicken can be frozen for up to 2 months. Wrap tightly in foil or place in a freezer-safe container. Thaw overnight in the refrigerator before reheating.
- Sauce: Garlic butter sauce can be stored separately in the refrigerator for up to 1 week. Reheat gently before serving.
Level of Difficulty
- Difficulty: Easy to Medium
This recipe is beginner-friendly but requires attention during searing and basting to achieve the best results.
FAQ’s
1. Can I use boneless chicken thighs?
Yes, boneless thighs can be used. Reduce cooking time by 5–7 minutes, as they cook faster than bone-in thighs.
2. Can I make this recipe in the oven only?
Yes, preheat the oven to 400°F (200°C). Brown the chicken briefly on the stove, then transfer to the oven and bake for 20–25 minutes until fully cooked.
3. Can I use chicken breasts instead?
Chicken breasts can be used, but they are leaner and may dry out. Cook carefully and baste frequently with garlic butter to keep them moist.
4. How do I make the garlic butter sauce thicker?
After cooking, remove the chicken and simmer the sauce for a few minutes until it reduces and thickens. Add a teaspoon of cornstarch mixed with water if you want a thicker consistency.
5. Can I add vegetables to cook with the chicken?
Yes! Baby potatoes, carrots, or green beans can be added to the pan during the last 15 minutes of cooking for a one-pan meal.
