Go Back

Garlic Butter Chicken Thighs

Garlic butter chicken thighs with a pan-seared, butter-basted method for deeply golden, juicy chicken. Foamy herb-infused garlic butter and quick skillet technique give restaurant-style results in about 30 minutes.
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: 620
Ingredients Equipment Method Notes

Ingredients
  

Garlic butter chicken thighs
  • 4 boneless skinless chicken thighs (or bone-in) Use bone-in for extra richness; either way, pat dry before seasoning.
  • 4 tbsp unsalted butter Measured butter for foamy garlic-butter sauce.
  • 6 garlic Smashed and peeled for faster browning and softer texture.
  • 3 fresh thyme Use sprigs for an herb-forward aroma.
  • 2 fresh rosemary Use sprigs; discard after simmering if you prefer.
  • 1 tbsp olive oil For searing with a higher smoke point.
  • 1 salt and pepper to taste Season generously on both sides of the chicken.
  • 1 lemon wedges for serving Serve with the pan butter to brighten the richness.

Equipment

  • 1 cast iron skillet

Method
 

Season the chicken
  1. Season the chicken generously with salt and pepper on both sides so every bite tastes savory.
Sear and brown
  1. Heat the olive oil in a large heavy skillet over medium-high heat, then add the chicken and sear 5-6 minutes per side until golden and cooked through (no pink in the center).
  2. Remove the chicken and set aside while you build the garlic butter.
Make the foamy herb garlic butter
  1. Reduce the heat to medium, then add the butter, garlic, thyme, and rosemary to the skillet and cook until the butter foams and the garlic turns golden, about 2 minutes.
Baste and finish
  1. Return the chicken to the pan, tilt the skillet, and 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, with lemon wedges on the side.

Notes

For the best foamy butter, keep the heat at medium once the aromatics go in—garlic can burn quickly. Store leftovers in an airtight container in the fridge up to 3 days; rewarm gently in a skillet over low heat. Freezing: yes, freeze cooled chicken in a sealed container up to 2 months, then reheat thoroughly. Dietary swap: use skin-on chicken thighs and keep the same technique for extra flavor (remove excess rendered fat if needed).