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Garlic Butter Chicken Thighs - Juicy, Flavor-Packed, and Weeknight Easy

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 6 bone-in, skin-on chicken thighs (about 2 to 2.5 pounds)
  • Salt and black pepper
  • 1 teaspoon smoked paprika (or sweet paprika)
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 tablespoon olive oil
  • 4 tablespoons unsalted butter
  • 5–6 cloves garlic, minced (or very finely chopped)
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
  • 1 tablespoon chopped fresh parsley (for serving)
  • 1 lemon (zest and juice)
  • 1/2 cup low-sodium chicken broth (optional, for a looser sauce)

Method
 

  1. Preheat and prep: Set your oven to 400°F (200°C). Pat the chicken thighs dry with paper towels until very dry. Dry skin means better browning.
  2. Season well: In a small bowl, mix salt, pepper, smoked paprika, garlic powder, and onion powder. Sprinkle evenly over both sides of the chicken, focusing extra on the skin.
  3. Start the sear: Heat a large oven-safe skillet over medium-high. Add olive oil. When it shimmers, place the thighs skin-side down. Don’t crowd the pan—work in batches if needed.
  4. Crisp the skin: Sear without moving for 6–8 minutes until the skin is deeply golden and crisp. If the skin is browning too fast, lower the heat slightly.
  5. Flip and add butter: Flip the chicken. Reduce heat to medium. Add butter to the skillet. When it melts and foams, stir in the minced garlic, crushed red pepper (if using), and thyme. Spoon the garlicky butter over the chicken for 1–2 minutes.
  6. Roast to finish: Transfer the skillet to the oven. Roast 12–15 minutes, or until the thickest part of the thigh reaches 175–195°F for fall-off-the-bone tenderness. If using boneless thighs, start checking at 165°F after about 8–10 minutes.
  7. Brighten the sauce: Carefully return the skillet to the stovetop over low heat. Zest half the lemon into the pan, then squeeze in about 1 tablespoon lemon juice. If you want more sauce, stir in chicken broth and simmer 1–2 minutes.
  8. Rest and garnish: Let the chicken rest 5 minutes. Spoon pan sauce over the top. Finish with chopped parsley and a little extra lemon if you like.
  9. Serve: Pair with mashed potatoes, rice, buttered noodles, or roasted vegetables. Spoon that garlicky butter over everything.