Description
These Garlic Herb Butter Chicken Thighs feature crispy golden skin and incredibly juicy meat, all finished with an aromatic garlic herb butter sauce. Ready in just 35 minutes, this one-pan recipe delivers restaurant-quality flavor perfect for weeknight dinners or special occasions!
Ingredients
Scale
For the Chicken:
- 6-8 bone-in, skin-on chicken thighs (about 2-2½ lbs)
- 1½ teaspoons kosher salt
- ¾ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon paprika (smoked or regular)
- 2 tablespoons olive oil
For the Garlic Herb Butter:
- 4 tablespoons unsalted butter
- 6-8 cloves garlic, minced or thinly sliced
- 3 sprigs fresh thyme
- 2 sprigs fresh rosemary
- ¼ cup chicken broth or dry white wine
- 1 tablespoon fresh lemon juice (optional but recommended)
- 2 tablespoons fresh parsley, chopped
- Salt and pepper to taste
- Lemon zest for garnish (optional)
Instructions
- Prep and Season the Chicken – Pat chicken thighs completely dry with paper towels on both sides (this is crucial for crispy skin!). Season both sides generously with salt, pepper, garlic powder, and paprika. Let sit at room temperature for 10-15 minutes while you prep other ingredients and preheat your oven to 400°F.
- Sear the Chicken Skin-Side Down – Heat olive oil in a large oven-safe skillet (cast iron works beautifully) over medium-high heat until shimmering. Place chicken thighs skin-side down in the pan, making sure they’re not overcrowded. Let them cook undisturbed for 6-8 minutes – resist the urge to move them! You want that skin to render its fat and become deeply golden and crispy.
- Flip and Continue Cooking – Once the skin is golden brown and crispy, flip the chicken thighs using tongs. Cook on the second side for another 4-5 minutes. The chicken doesn’t need to be fully cooked yet – it will finish in the oven.
- Prepare the Garlic Herb Butter – Reduce heat to medium. Push chicken to the sides of the pan (or remove temporarily to a plate). Add butter to the center of the pan and let it melt. Add minced garlic and fresh herb sprigs, stirring for 30-60 seconds until fragrant. Be careful not to burn the garlic!
- Deglaze and Create the Sauce – Pour in chicken broth or white wine, using a wooden spoon to scrape up any browned bits from the bottom of the pan (that’s pure flavor!). Add lemon juice if using. Let it simmer for 1-2 minutes. Return chicken to the pan skin-side up if you removed it.
- Baste and Transfer to Oven – Spoon the garlic herb butter over the chicken thighs, coating them generously. Transfer the entire skillet to the preheated 400°F oven.
- Finish Cooking in Oven – Roast for 12-15 minutes until the chicken reaches an internal temperature of 165°F at the thickest part. The skin should be beautifully crispy and golden.
- Rest and Serve – Remove from oven and let rest for 5 minutes. Spoon the garlic herb butter sauce over the chicken, garnish with fresh chopped parsley and lemon zest if desired, and serve immediately with your favorite sides!
Notes
- Crispy Skin Secret: Dry chicken thoroughly and start skin-side down without moving for at least 6 minutes.
- Don’t Skip Room Temperature: Letting chicken sit at room temp ensures more even cooking.
- Oven-Safe Pan Required: Make sure your skillet can go in the oven. If not, transfer chicken to a baking dish after step 5.
- Check Temperature: Chicken is done at 165°F internal temperature. Dark meat is forgiving and stays juicy even slightly above this.
- Fresh Herbs Matter: Dried herbs won’t provide the same vibrant flavor in the butter sauce.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop to Oven
Nutrition
- Serving Size: 2 chicken thighs with sauce (approximately ½ of recipe)
- Calories: 485
- Sugar: 0g
- Sodium: 685mg
- Fat: 36g
- Saturated Fat: 13g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 38g
- Cholesterol: 195mg