Garlic Butter Chicken Thighs (Skillet)
Juicy, golden chicken thighs bathed in a rich garlic butter sauce — ready in one skillet in under 25 minutes and packed with nearly 50g of protein per serving.
Equipment
- Cast Iron Skillet
- Meat Thermometer
Ingredients
The Chicken
- 4 boneless, skinless chicken thighs about 1.5 lbs
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 1 tbsp olive oil
The Garlic Butter Sauce
- 3 tbsp unsalted butter
- 5 cloves garlic minced
- 1 tsp fresh thyme or 1/2 tsp dried
- 1 tbsp fresh lemon juice
- 2 tbsp chicken broth or water
- fresh parsley chopped, for garnish
Instructions
- Pat chicken thighs completely dry with paper towels. Mix salt, pepper, garlic powder, and smoked paprika, and press the seasoning evenly onto both sides.
- Heat olive oil in a cast iron or stainless steel skillet over medium-high heat until shimmering. Place chicken thighs smooth-side down and do not move them. Sear for 6–7 minutes until deeply golden and they release naturally from the pan.
- Flip the thighs and reduce heat to medium. Push them to one side. Add butter and let it melt, then add minced garlic. Cook for 60–90 seconds, stirring frequently, until fragrant. Add thyme and chicken broth.
- Tilt the pan and baste the chicken with the garlic butter sauce every minute. Cook for another 6–8 minutes until internal temperature reaches 165°F. Squeeze lemon juice over everything, garnish with parsley, and serve.
Notes
Meal prep tip: Store separately from starchy sides to keep the skin from going soggy. Reheat in a skillet with a splash of chicken broth for best results. Keeps in the fridge for up to 4 days or freeze for up to 3 months.