Go Back

Garlic Butter Chicken Thighs

Garlic butter chicken thighs with a quick sear and thyme-garlic basting in a skillet for juicy, golden results. Chicken is cooked to 165°F, then finished by spoon-basting in foaming garlic butter until glossy and fragrant.
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 and seasonings
  • 4 boneless skinless chicken thighs or bone-in
  • 1 tbsp olive oil
  • 0.5 salt to taste
  • 0.5 black pepper to taste
Garlic butter aromatics
  • 4 tbsp unsalted butter
  • 6 garlic smashed and peeled
  • 1 fresh thyme 3 sprigs
  • 1 fresh rosemary 2 sprigs
  • 1 lemon wedges for serving

Equipment

  • 1 cast iron skillet

Method
 

Season the chicken
  1. Pat the chicken thighs dry and season generously with salt and pepper on both sides.
  2. Heat the olive oil in a large heavy skillet over medium-high heat until shimmering.
Sear and cook through
  1. Add the chicken to the skillet and sear 5-6 minutes per side until golden and cooked through to 165°F, flipping once for even browning.
  2. Remove the chicken and set aside while you make the garlic butter.
Make garlic butter and baste
  1. Reduce heat to medium and add the butter, garlic, thyme, and rosemary to the pan.
  2. Cook until the butter foams and the garlic turns golden, about 2 minutes, stirring just enough to keep everything in the butter.
  3. Return the chicken to the pan, tilt the pan, and use a spoon to baste the chicken repeatedly with the garlic butter for 2 minutes.
Serve
  1. Serve immediately with the garlic butter spooned over and lemon wedges on the side.

Notes

For maximum flavor and browning, pat the chicken dry and avoid moving it during the first sear so you get an even golden crust. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently in a skillet with a splash of water or butter to prevent drying. Freezing is not recommended because the butter-garlic sauce can break. Dietary swap: use skin-on thighs if preferred—adjust cook time to still reach 165°F in the thickest part.