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Easy One-Pan Garlic Butter Chicken Thighs: Best Weeknight Dinner

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These garlic butter chicken thighs are a quick and easy weeknight dinner with crispy skin, tender meat, and a rich garlic butter sauce. Made in one pan with simple ingredients, this recipe is perfect for busy nights and guaranteed to impress.

Ingredients

Scale
  • 4–6 bone-in, skin-on chicken thighs (about 2 lbs / 900g)
  • 4 tablespoons (56g) unsalted butter
  • 8–10 garlic cloves, smashed
  • 1/2 cup (120ml) low-sodium chicken broth
  • 4–5 sprigs fresh thyme (or 1 teaspoon dried)
  • 1 tablespoon (15ml) fresh lemon juice
  • 1 teaspoon (5g) salt
  • 1/2 teaspoon (2g) black pepper
  • 1 teaspoon (2g) paprika (smoked paprika preferred)
  • 1 tablespoon (15ml) olive oil
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Prep the chicken: Pat chicken thighs dry with paper towels. Season generously on both sides with salt, pepper, and paprika. Let sit at room temperature for 10 minutes.
  2. Smash the garlic: Place garlic cloves on a cutting board and press firmly with the flat side of a chef’s knife until cracked open. Leave in large pieces.
  3. Start the sear: Place a large oven-safe skillet over medium heat and add olive oil. Once shimmering, place chicken skin-side down in a single layer. Cook undisturbed for 6-7 minutes until deep golden brown.
  4. Flip and sear the other side: Using tongs, flip each thigh and cook for another 3-4 minutes until golden. Remove chicken to a plate.
  5. Build the garlic butter sauce: Reduce heat to low. Add butter to the pan. Once melted, add smashed garlic and thyme sprigs. Cook for 1-2 minutes until fragrant but not browned.
  6. Deglaze the pan: Pour in chicken broth, scraping up browned bits from the bottom. Let simmer for 30 seconds.
  7. Return the chicken to the pan: Place chicken back in the skillet, skin-side up. Spoon some sauce over the top. Transfer to oven and bake at 400°F (200°C) for 18-20 minutes, or until internal temperature reaches 175°F (80°C).
  8. Finish with lemon and garnish: Remove from oven. Squeeze fresh lemon juice over chicken. Sprinkle with chopped parsley. Let rest for 5 minutes before serving.

Notes

Start skin-side down in a cold pan for the crispiest skin. Don’t move the chicken too early; let it develop a crust. Watch the garlic carefully to prevent burning. Use a meat thermometer for best results; pull chicken at 175°F (80°C). Let the pan do the work—don’t overcrowd.

Nutrition

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

Find it online: https://junomeals.com/easy-one-pan-garlic-butter-chicken-thighs-best-weeknight-dinner/