Description
This Garlic Butter Chicken Thighs recipe delivers deliciously crispy skin with tender, juicy meat infused with a rich garlic butter sauce, fresh thyme, and a hint of lemon. Perfectly seared in a skillet, this comforting and flavorful dish is ideal for a quick weeknight dinner or a cozy weekend meal.
Ingredients
Scale
Chicken
- 4 bone-in, skin-on chicken thighs
Seasoning
- Salt, to taste
- Black pepper, freshly ground, to taste
Garlic Butter Sauce
- 4 cloves garlic, minced
- 4 tablespoons unsalted butter
- 2 tablespoons fresh thyme leaves (or dried thyme as a substitute)
- 2 tablespoons lemon juice, freshly squeezed
Cooking
- 2 tablespoons olive oil
Instructions
- Season the Chicken: Pat the chicken thighs dry thoroughly with paper towels to ensure crispiness when cooking. Generously season both sides with salt and freshly ground black pepper.
- Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Place the chicken thighs skin side down in the hot skillet and sear for 7-8 minutes until the skin turns golden brown and crispy.
- Flip and Add Garlic: Flip the chicken thighs to the other side and cook for an additional 5 minutes. Then reduce the heat to medium, add the minced garlic to the skillet, and cook for 1 minute until fragrant but not burnt.
- Add Butter and Thyme: Add the unsalted butter and fresh thyme leaves to the skillet. Allow the butter to melt and mingle with the garlic and thyme, creating a fragrant garlic butter sauce.
- Baste and Finish Cooking: Continuously baste the chicken with the garlic butter sauce to infuse flavor and keep the meat moist. Squeeze fresh lemon juice over the chicken, cover the skillet, and cook for another 10-15 minutes. Ensure the internal temperature of the chicken reaches 165°F (75°C) for safe consumption.
- Rest and Serve: Remove the chicken thighs from the skillet and let them rest for a few minutes to retain juices. Drizzle remaining garlic butter sauce from the skillet over the chicken before serving for added richness and flavor.
Notes
- Using bone-in, skin-on chicken thighs ensures maximum flavor and moisture retention.
- Patting the chicken dry before cooking is key to achieving crispy skin.
- Fresh thyme is preferred for its vibrant flavor, but dried thyme can be used in a pinch.
- Monitor the garlic carefully to prevent burning and bitterness.
- Use a meat thermometer to ensure chicken is cooked safely to 165°F (75°C).
- Leftover garlic butter sauce can be spooned over vegetables or mashed potatoes for added flavor.
