Can I prepare Garlic Butter Chicken Thighs ahead of time?

Yes, you can season the raw chicken up to 24 hours ahead and keep it covered in the fridge at 40°F or below. Store the minced garlic and measured sauce ingredients separately. Then sear the thighs just before dinner because cooking them fresh gives you a much crisper skin.

How long do leftover chicken thighs last in the fridge?

Store leftovers in a shallow airtight container within 2 hours of cooking and refrigerate at 40°F or below. They'll keep for 3 to 4 days. Keep the sauce with the meat so it doesn't dry out, and reheat each portion to 165°F before eating.

Can I make this recipe without butter?

Yes, replace the 3 tablespoons of unsalted butter with 3 tablespoons of dairy-free cooking butter or 2 tablespoons of extra virgin olive oil. The olive oil version will taste lighter and won't have the same rich sauce texture. You'll still get plenty of garlic flavor if you keep the heat moderate.

Why isn't my chicken skin getting crispy?

The most common problem is moisture on the skin or too many thighs crowded into one skillet. Dry each piece well and sear skin side down for 7 to 9 minutes with steady heat. Don't pour broth directly over the browned skin because it'll soften the crust you've worked to build.

Can I double the recipe for a family dinner?

Yes, use 8 chicken thighs and double every ingredient for 8 servings. Brown the chicken in two 12-inch oven-safe skillets so the pieces have enough room. Finish both skillets at 400°F and check the thickest thighs for at least 165°F because the oven time may vary.

What should I serve with garlic butter chicken thighs?

Try steamed jasmine rice or creamy mashed Yukon Gold potatoes because both soak up the garlic butter sauce. For vegetables, roast broccoli florets at 425°F for 18 to 22 minutes while you prepare the chicken. A fresh green salad also works well if you want something lighter beside the rich sauce.

Can I freeze and reheat the cooked chicken?

Yes, cool the chicken promptly and freeze it with the sauce in airtight freezer-safe containers for up to 3 months for best quality. Thaw it overnight in the fridge. Then cover and reheat at 325°F until the thickest part reaches 165°F, adding 1 to 2 tablespoons of broth if the sauce looks dry.

Garlic Butter Chicken Thighs

Description

These easy Garlic Butter Chicken Thighs have crisp golden skin and tender meat with a rich garlic sauce that smells incredible as it cooks. The trick is searing the skin first and then finishing the thighs in the oven so they stay juicy. It’s one of the best quick and simple dinner ideas for a busy weeknight dinner or meal prep. Serve with rice or vegetables for a healthy, satisfying meal that uses everyday ingredients and gives you plenty of buttery pan sauce to spoon over each serving.

Ingredients

Scale

4 thighs, about 2 pounds bone-in skin-on chicken thighs (Pat dry before seasoning so the skin browns evenly and stays crisp while the bone helps the meat retain moisture.)
1 tablespoon extra virgin olive oil (Use for searing the chicken and helping the skin form a deep golden crust.)
3 tablespoons unsalted butter (Cut into small pieces so it melts quickly and forms the rich base of the garlic sauce.)
5 cloves fresh garlic cloves (Peel and finely mince just before cooking for a sweet and fragrant garlic flavor.)
1/3 cup low-sodium chicken broth (Add to loosen the browned pan drippings and create a savory sauce without making the dish overly salty.)
1 teaspoon Diamond Crystal kosher salt (Combine with the other dry seasonings to flavor both sides of the chicken before searing.)
1/2 teaspoon freshly ground black pepper (Add to the spice blend for gentle warmth and a little bite.)
1 teaspoon smoked paprika (Mix into the seasoning blend to add a warm smoky note and deepen the golden color of the skin.)
1 teaspoon dried thyme (Stir into the garlic butter so the herb flavor spreads evenly through the sauce.)
1 tablespoon fresh lemon juice (Squeeze from a fresh lemon and stir into the finished pan sauce to balance the richness of the butter.)
1 tablespoon fresh flat-leaf parsley (Finely chop and scatter over the finished chicken for a fresh herbal finish and a little color.)

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Instructions

First pat all four chicken thighs dry with paper towels. Mix the kosher salt with the black pepper and smoked paprika. Then rub that blend over both sides of each thigh. Heat the extra virgin olive oil in a 12-inch oven-safe skillet over medium-high heat until the oil reaches about 400°F. Place the thighs skin side down and press each one flat for 5 seconds. Let them sear without moving for 7 to 9 minutes. Keep a little space between the pieces so they don’t steam instead of brown. Next watch for the skin to turn deep golden brown with crisp edges. You’ll hear a steady sizzle as the fat melts. Don’t pull the chicken up too soon or the skin may tear. This first sear builds a crust that stays crisp beneath the sauce.
Once the skin has browned, turn each thigh with tongs so the golden side faces up. Lower the heat to medium and let the second side sear for 2 to 3 minutes. Then shift the thighs slightly toward the outer edges. Add the unsalted butter to the open center and let it melt for about 30 seconds. Stir in the minced garlic and dried thyme. Keep the garlic moving through the butter for 45 to 60 seconds. You want it soft and fragrant without dark spots. Meanwhile the butter will foam around the chicken and the garlic will smell sweet and toasty. The skin should stay above the sauce. Garlic left too long in hot fat turns bitter. Lower heat lets the garlic soften without burning.
Pour the low-sodium chicken broth into the skillet around the thighs. Don’t pour it over the crispy skin. Scrape the browned bits from the pan bottom into the liquid with a wooden spoon and let it bubble for 1 minute. Then move the oven-safe skillet into a preheated 400°F oven. Roast for 14 to 18 minutes and check the thickest part of each thigh with a meat thermometer. Keep the probe away from the bone. The chicken must reach at least 165°F before you take it out. Finally the meat should feel firm yet springy and the sauce will look darker and slightly reduced. You’ll see small bubbles around the edges. A low oven temperature can leave the center underdone. The 400°F oven finishes the meat while keeping the skin crisp.
Take the skillet out of the oven and check that all four thighs have reached at least 165°F. Let them rest for 5 minutes. Meanwhile stir the fresh lemon juice into the warm garlic butter sauce and taste it. Spoon a little sauce onto a large serving plate and set the thighs on top with the crispy skin facing up. Add a little more sauce around each piece. Then scatter the chopped fresh flat-leaf parsley over the chicken. Leave the skin partly exposed so it stays crisp. The garlic sauce should look glossy with soft golden garlic pieces throughout. The chicken will have uneven amber edges and a rich roasted smell. (I used to cut chicken right after roasting. The juices escaped too fast.) Resting helps the juices settle inside the meat.

Notes

Pro Tips:

Take the chicken out of the fridge about 10 to 15 minutes before cooking while you measure the other ingredients. Keep raw poultry away from other foods.
Choose bone-in skin-on thighs weighing 7 to 9 ounces each. Pieces of similar size will brown more evenly and finish at nearly the same time.
Leave at least 1/2 inch between the thighs during searing. If your skillet is smaller than 12 inches, use a second pan to avoid steaming.
Check the skin after 7 minutes of searing. If it’s still pale, give it another minute rather than turning up the heat and burning the spices.
Use a digital thermometer in two different thighs before serving. The thickest part must register at least 165°F without touching the bone.
Keep the broth below the top of the chicken skin. Just 1/3 cup is enough to loosen the browned bits without soaking the crust.
Taste the garlic butter sauce after adding 1 tablespoon of lemon juice. Add a small pinch of salt only if the sauce needs more flavor.

Storage: Leftover Garlic Butter Chicken Thighs keep well in the fridge for 3 to 4 days. Let the chicken cool briefly and place it in a shallow airtight container within 2 hours of cooking. Spoon the garlic butter sauce over the pieces to help them stay moist. Keep your fridge at 40°F or below. You can also freeze individual portions with their sauce in freezer-safe containers for up to 3 months for best quality. Thaw frozen portions overnight in the fridge before reheating. For reheating, place the thighs in a baking dish with 1 to 2 tablespoons of chicken broth. Cover loosely with foil and warm at 325°F for about 15 to 20 minutes or until the center reaches 165°F. Remove the foil near the end to help dry the skin. If the chicken develops a sour smell or slimy texture, throw it away. Don’t taste questionable leftovers to check whether they’re safe.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dinner
Cuisine: American

Nutrition

Serving Size: 1 serving