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Quick Garlic Butter Chicken Thighs in 20 Minutes

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Golden, juicy chicken thighs with a rich garlic butter sauce, ready in just 20 minutes with one pan and minimal cleanup. A family-friendly weeknight dinner that tastes like restaurant-quality comfort food.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs (about 1.5 pounds total)
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper, freshly ground
  • ½ teaspoon garlic powder
  • 3 tablespoons unsalted butter
  • 5 cloves garlic, minced
  • 1 tablespoon olive oil
  • 2 tablespoons chicken broth
  • 1 tablespoon fresh lemon juice (about half a lemon)
  • 2 tablespoons fresh parsley, chopped
  • ¼ teaspoon red pepper flakes (optional)
  • ½ teaspoon dried thyme or rosemary (optional)
  • 1 tablespoon capers (optional)

Instructions

  1. Pat the chicken thighs dry with paper towels. This is essential for crispy skin.
  2. Season both sides of the chicken with kosher salt, black pepper, and garlic powder. Let sit for 5 minutes while the pan heats.
  3. Heat a 10- or 12-inch skillet over medium-high heat and add olive oil. Swirl to coat. Heat until oil shimmers but does not smoke.
  4. Place chicken thighs skin-side down in the hot pan. Cook undisturbed for 5-6 minutes until skin is deep golden brown and crispy.
  5. Flip the chicken using tongs. Cook for another 4-5 minutes on the second side. For boneless thighs, reduce to 3 minutes per side.
  6. Check internal temperature with a meat thermometer; it should read 165°F in the thickest part. Remove chicken to a plate and tent loosely with foil. Rest for 5 minutes.
  7. Reduce heat to medium-low. Add butter to the pan and melt, scraping up browned bits from the bottom.
  8. Add minced garlic and cook for 30-45 seconds, stirring constantly, until fragrant.
  9. Pour in chicken broth and lemon juice. Stir and simmer for about 1 minute until sauce thickens slightly.
  10. Return chicken to the pan, spooning sauce over the top. Warm together for 1 minute.
  11. Sprinkle with fresh parsley and optional red pepper flakes or herbs. Serve immediately.

Notes

Pat chicken dry for crispy skin. Don’t crowd the pan; cook in batches if needed. Use a meat thermometer for perfect doneness. Let chicken rest before serving. Double the sauce if desired. Leftovers keep up to 4 days in the refrigerator.

Nutrition

Keywords: garlic butter chicken, quick chicken thighs, one-pan chicken, easy weeknight dinner, crispy chicken thighs, garlic butter sauce

Find it online: https://cookyep.com/quick-garlic-butter-chicken-thighs-in-20-minutes/