Garlic Butter Chicken Thighs – Crispy, Juicy & Full of Flavor
These garlic butter chicken thighs are crispy on the outside, juicy inside, and bursting with savory garlic and buttery richness. A simple, budget-friendly dinner recipe that works perfectly on busy weeknights.
Yield: 4 people
Calories: 380kcal
Cost: $5
Equipment
- Cast iron skillet or oven-safe pan
- Tongs
- Mixing Bowl
- Meat Thermometer
Materials
- 4 bone-in, skin-on chicken thighs or boneless if preferred
- 3 tbsp unsalted butter melted
- 1 tbsp olive oil
- 4 cloves garlic minced
- 1 tsp salt
- 0.5 tsp black pepper
- 1 tsp paprika optional, for color and flavor
- 1 tbsp fresh parsley chopped, or 1 tsp dried parsley
- 1 tsp fresh thyme or rosemary optional
- 1 tbsp lemon juice optional, for freshness
Instructions
- Prepare chicken: Pat chicken thighs dry with paper towels. Trim excess fat if needed.
- Season: Rub chicken with salt, pepper, and paprika. For extra flavor, lift the skin and season underneath.
- Sear: Heat olive oil and 1 tbsp butter in a skillet over medium-high heat. Place chicken thighs skin-side down and sear for 6–8 minutes until golden and crispy.
- Flip and cook: Turn chicken over, reduce heat to medium, and add remaining butter, garlic, and herbs. Spoon the garlic butter over the chicken while it cooks for another 6–8 minutes, or until internal temperature reaches 165°F (74°C).
- Optional oven method: Preheat oven to 400°F (200°C). Arrange seasoned chicken in a baking dish, pour melted garlic butter over top, and bake for 35–40 minutes, broiling in the last 2–3 minutes for extra crispiness.
- Rest and serve: Let chicken rest for 5 minutes, then garnish with fresh parsley and lemon juice before serving.
Notes
For a dairy-free option, substitute butter with olive oil or vegan butter.
Pair with mashed potatoes, rice, or roasted vegetables for a complete meal.
Store leftovers in the fridge for 3–4 days. Reheat in the oven or skillet for best texture.