Go Back

Garlic Butter Chicken Thighs

Garlic butter chicken thighs with a classic pan-sear and butter-baste technique. Juicy, deeply golden chicken is cooked in a foamy, herb-infused garlic butter for a restaurant-style finish in a quick weeknight skillet.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

chicken thighs
  • 4 boneless skinless chicken thighs (or bone-in)
unsalted butter
  • 4 tbsp unsalted butter
garlic
  • 6 garlic, smashed and peeled
fresh herbs
  • 3 fresh thyme
  • 2 fresh rosemary
olive oil
  • 1 tbsp olive oil
seasoning
  • 0.5 salt and pepper to taste
serving
  • 1 lemon wedges for serving

Equipment

  • 1 cast iron skillet

Method
 

Season and sear
  1. Season chicken generously with salt and pepper on both sides. Pat lightly so seasoning adheres.
  2. Heat olive oil in a large heavy skillet over medium-high heat, then add chicken and sear for 5-6 minutes per side until golden and cooked through. Remove and set aside.
Make the herb garlic butter and baste
  1. Reduce heat to medium and add butter, garlic, thyme, and rosemary to the skillet. Cook until the butter foams and the garlic turns golden, about 2 minutes.
  2. Return chicken to the pan and tilt the pan to pool the garlic butter. Use a spoon to baste the chicken repeatedly with the garlic butter for 2 minutes.
Serve
  1. Serve immediately with the garlic pan butter spooned over the top. Add lemon wedges for serving.

Notes

For the best butter-baste, keep the heat at medium once you add garlic and herbs so the garlic turns golden without burning. Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently in a skillet until warmed through. Freezing is not recommended for best texture. For a lower-fat option, use olive oil plus a smaller amount of butter (about 2 tbsp) and add a splash of water to help the pan sauce emulsify.