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Best One-Pan Garlic Butter Chicken Thighs (Easy 30-Minute Recipe)

one-pan garlic butter chicken thighs - featured image
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Crispy, golden chicken thighs with tender, juicy meat swimming in a rich garlic butter sauce, all made in one pan in just 30 minutes. Perfect for weeknight dinners or impressing guests with minimal effort.

Ingredients

Scale
  • 4–6 bone-in, skin-on chicken thighs (about 2 pounds total)
  • 4 tablespoons unsalted butter, divided
  • 8–10 garlic cloves, smashed
  • 4–5 fresh thyme sprigs (or 1 teaspoon dried thyme)
  • 1 small sprig fresh rosemary (or 1/2 teaspoon dried rosemary)
  • 1 1/2 teaspoons kosher salt (or to taste)
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon fresh lemon juice
  • 1/4 cup low-sodium chicken broth
  • 1/4 teaspoon red pepper flakes (optional)

Instructions

  1. Prep the chicken (5 minutes): Pat the chicken thighs completely dry with paper towels. Season both sides generously with salt and pepper. Let them sit at room temperature for 10 minutes while you prep the garlic and herbs.
  2. Heat the pan (2 minutes): Place your skillet over medium-high heat and add 2 tablespoons of butter. Let it melt and start to foam. Swirl the pan to coat the bottom. The butter should be sizzling but not browning.
  3. Sear the chicken (8-10 minutes): Place the chicken thighs skin-side down in the hot pan. Don’t crowd them. Let them cook undisturbed for 5-6 minutes until deep golden brown. Flip and cook for another 3-4 minutes on the second side.
  4. Add the aromatics (1 minute): Reduce heat to medium-low. Push chicken to one side, add remaining 2 tablespoons butter, smashed garlic cloves, thyme sprigs, and rosemary. Let garlic sizzle for about 30 seconds until fragrant.
  5. Baste the chicken (2 minutes): Tilt the pan slightly and spoon the garlic butter over each thigh for 1-2 minutes, basting each thigh 4-5 times.
  6. Deglaze and finish (3-4 minutes): Pour in chicken broth and lemon juice. Scrape up browned bits from pan bottom. Let simmer for 2-3 minutes, basting once more. Add red pepper flakes if using.
  7. Check doneness (1 minute): Insert meat thermometer into thickest part of thigh (avoid bone). Cook to 165°F minimum, ideally 170°F.
  8. Rest and serve (5 minutes): Remove pan from heat. Let chicken rest in pan for 5 minutes. Spoon sauce over chicken before serving. Garnish with fresh thyme or parsley if desired.

Notes

Pat chicken completely dry for crispy skin. Don’t crowd the pan—work in batches if needed. Smash garlic cloves instead of mincing to prevent burning. Let chicken rest 5 minutes before serving. For extra-crispy skin, finish in a 400°F oven for 10-12 minutes after searing.

Nutrition

Keywords: one-pan chicken, garlic butter chicken, crispy chicken thighs, easy chicken recipe, 30-minute meal, weeknight dinner, dinner party chicken

Find it online: https://gleamgulp.com/best-one-pan-garlic-butter-chicken-thighs-easy-30-minute-recipe/