Garlic Butter Chicken Thighs
Pan-seared chicken thighs finished with garlic butter sauce. Chicken cooks skin-side-down until golden and crispy, then braised in butter and stock until fork-tender.
Ingredients
Method
Pat chicken thighs dry with paper towels. Season both sides generously with salt and black pepper.
Heat 1 tbsp butter in a large skillet over medium-high heat until foaming. Place chicken thighs skin-side-down and sear undisturbed for 8–10 minutes until skin is golden brown and crispy.
Flip thighs and sear flesh-side for 3–4 minutes until lightly browned. Transfer to a plate.
Reduce heat to medium. Add 3 tbsp butter and minced garlic to the same skillet; cook stirring for 30 seconds until fragrant.
Pour in broth and lemon juice, scraping up browned bits from the pan bottom. Return chicken thighs skin-side-up to the skillet.
Simmer uncovered for 15–20 minutes, basting thighs occasionally with sauce, until meat reaches an internal temperature of 165°F at the thickest part of the thigh.
Transfer chicken to a serving platter. Spoon garlic butter sauce over thighs and garnish with fresh parsley or rosemary if desired.
Serve hot alongside roasted vegetables or other sides of choice.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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