Garlic Butter Chicken Thighs
These garlic butter chicken thighs are browned in a skillet, then finished in a simple pan sauce with garlic, broth or white wine, lemon, and butter. The chicken stays juicy, and the sauce is good spooned over rice, mashed potatoes, or noodles.
The whole dish comes together in about 25 to 35 minutes. The main thing that helps here is giving the chicken space in the pan so it sears instead of steaming.
Ingredients for Garlic Butter Chicken Thighs
- 1 1/2 to 2 pounds boneless, skinless chicken thighs (about 675g), patted very dry
- 1 to 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- 1 to 2 tablespoons olive oil
- 4 tablespoons unsalted butter (55g), cold
- 4 to 6 garlic cloves, minced (about 20g)
- 1/2 cup dry white wine or chicken broth (120g)
- 1 to 2 tablespoons lemon juice
- 1 to 2 tablespoons chopped fresh thyme or parsley
Chicken broth works well if you do not want to use wine. If you use salted butter, reduce the added salt slightly and taste the sauce before adding more.
How to Make Garlic Butter Chicken Thighs
- Season the chicken: Pat the chicken thighs very dry with paper towels and trim any large pieces of visible fat. Season both sides with the salt, black pepper, garlic powder, paprika, and Italian seasoning. Let the chicken sit for 5 to 10 minutes while you heat a large 12-inch skillet.
- Heat the skillet: Set the skillet over medium-high heat and add 1 to 2 tablespoons olive oil. When the oil is shimmering, add the chicken in a single layer. If the pan is crowded, cook in batches.
- Sear the first side: Cook without moving the chicken for 4 to 6 minutes, until the underside is deeply golden and the pieces release easily from the pan.
- Flip and brown the second side: Turn the chicken with tongs and cook for 3 to 5 minutes more, until browned on the second side. If the thighs are not fully cooked through yet, that is fine. Transfer them to a plate if needed.
- Cook the garlic: Lower the heat to medium or medium-low. Add the minced garlic to the skillet and cook for about 30 seconds, just until fragrant. Do not let it brown too much.
- Deglaze the pan: Pour in the white wine or chicken broth and scrape up the browned bits from the bottom of the skillet. Let the liquid bubble gently for 1 to 2 minutes.
- Finish the sauce: Stir in 1 tablespoon lemon juice. Add the cold butter a little at a time, stirring until the sauce looks glossy and lightly thickened. Keep the heat moderate so the butter melts smoothly into the sauce. Taste and add more lemon juice or a little more salt if needed.
- Finish the chicken: Return the chicken and any juices to the skillet. Spoon the sauce over the top and cook over low to medium-low heat for 3 to 6 minutes, until the thickest part of the chicken reaches 165°F. The sauce should lightly coat the chicken and the back of a spoon.
- Serve: Turn off the heat, scatter the thyme or parsley over the top, and serve right away with the pan sauce.
Tips for Better Browning and Sauce
Use a wide skillet if you can. A 12-inch pan gives the chicken room to brown and helps the sauce reduce instead of turning watery.
If the chicken sticks when you try to flip it, give it another minute. It usually releases more easily once the crust is properly browned.
If the sauce looks thin, let the broth or wine reduce a little longer before adding the butter. If it looks greasy, the heat is probably too high, so lower it before stirring in the rest of the butter.
Chicken Thighs or Chicken Breasts?
Boneless, skinless chicken thighs are the easier choice here because they stay juicy and handle skillet cooking well. Chicken breasts can work too, but they usually cook faster and can dry out sooner, so start checking early and pull them as soon as they reach 165°F.
What to Serve With Garlic Butter Chicken Thighs
Serve this with something that can catch the sauce. Rice, mashed potatoes, buttered noodles, or cauliflower mash all work well. For a simple side, add steamed broccoli, green beans, or a crisp green salad.
If you want another simple chicken-thigh dinner, try Crispy Chicken Thighs with Lemon-Herb Seasoning.
For a baked chicken-thigh option with a different sauce, see Baked Honey Mustard Chicken Thighs.
How to Store and Reheat Garlic Butter Chicken Thighs
Let leftovers cool, then store the chicken and sauce together in an airtight container in the refrigerator for up to 3 to 4 days. Keeping the sauce with the chicken helps keep the meat moist.
Reheat gently on the stovetop over low heat or in the microwave at reduced power until just hot. If the sauce has thickened in the refrigerator, add a small splash of broth to loosen it.
For make-ahead prep, you can season the chicken and mince the garlic ahead of time, but cook the dish just before serving for the best browning and sauce texture.
Nutrition
Nutrition is approximate and will vary based on ingredient brands, exact amounts, and serving size.
- Serving size: 1/4 of recipe
- Calories: about 440
- Protein: 35g
- Fat: 31g
- Carbohydrates: 3g
- Per 100g: about 185 calories, 15g protein, 13g fat, 1g carbohydrates
Equipment
- 12-inch skillet
- tongs
- instant-read thermometer
Ingredients
Chicken
- 1 1/2 to 2 pounds (675g) boneless skinless chicken thighs, patted very dry
- 1 to 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- 1 to 2 tablespoons olive oil
Pan sauce
- 4 tablespoons unsalted butter (55g), cold
- 4 to 6 garlic cloves, minced (about 20g)
- 1/2 cup dry white wine or chicken broth (120g)
- 1 to 2 tablespoons lemon juice
- 1 to 2 tablespoons chopped fresh thyme or parsley
Instructions
- Pat chicken very dry and trim any large pieces of visible fat; season both sides with kosher salt, black pepper, garlic powder, paprika, and Italian seasoning.
- Let the chicken sit 5 to 10 minutes while you heat a large 12-inch skillet over medium-high heat.
- Add 1 to 2 tablespoons olive oil to the hot skillet and add the chicken in a single layer, working in batches if the pan is crowded.
- Cook without moving for 4 to 6 minutes, until the underside is deeply golden and the pieces release easily from the pan.
- Turn the chicken with tongs and cook 3 to 5 minutes more until browned on the second side; transfer to a plate if not fully cooked through.
- Lower the heat to medium or medium-low and add the minced garlic to the skillet; cook about 30 seconds until fragrant, taking care not to brown it.
- Pour in the white wine or chicken broth and scrape up browned bits from the bottom of the skillet; let the liquid bubble gently for 1 to 2 minutes.
- Stir in 1 tablespoon lemon juice, then add the cold butter a little at a time, stirring until the sauce is glossy and lightly thickened; taste and adjust lemon or salt as needed.
- Return the chicken and any juices to the skillet and spoon sauce over the pieces; cook over low to medium-low heat 3 to 6 minutes until the thickest part reaches 165°F (74°C).
- Turn off the heat, scatter chopped thyme or parsley over the top, and serve immediately with the pan sauce.
Tips
- Use a wide (12-inch) skillet so chicken has room to brown instead of steam.
- Pat the chicken very dry before searing to improve browning.
- If chicken sticks when flipping, give it another minute — it will usually release once browned.
- If the sauce is thin, reduce the wine or broth a bit longer before adding the butter.
- If the sauce looks greasy, lower the heat before stirring in the remaining butter.
Variations
- Use chicken breasts: Substitute boneless skinless chicken breasts, but start checking earlier as breasts cook faster and can dry out.
- No-wine option: Use chicken broth instead of dry white wine for a non-alcoholic pan sauce.
