Hi, I’m Jessica, and let me tell you—this chicken thigh recipe is one of my go-to meals when I want something simple but big on flavor. My husband always says the skin is the best part, and I agree. It gets golden, crisp, and full of garlicky butter goodness.
Chicken thighs are budget-friendly, hard to mess up, and taste better than chicken breasts in most recipes. They stay juicy even if you forget about them for a few minutes. Trust me, this happens in my kitchen often when I’ve got kids running around or laundry buzzing.
This recipe is cooked on the stove and finished in the oven. All you need is one pan and a few ingredients you likely already have.
Let’s get into it.
Ingredients (Serves 4)
- 4 bone-in, skin-on chicken thighs
- 1 tablespoon olive oil
- Salt (to taste)
- Black pepper (to taste)
- 1/2 teaspoon garlic powder
- 3 tablespoons unsalted butter
- 3 garlic cloves (minced)
- 1 tablespoon fresh chopped parsley (optional)
- Lemon wedges (for serving)
How to Make Garlic Butter Chicken Thighs
1. Prep the Chicken
Start by patting the chicken thighs dry with a paper towel.
Dry skin = crispy skin.
Sprinkle with salt, black pepper, and garlic powder on both sides.
Pro Tip: Let the chicken sit at room temperature for 15 minutes before cooking. It helps cook it evenly.
2. Sear the Chicken
Heat the olive oil in a large oven-safe skillet over medium heat.
Place chicken skin-side down and don’t touch it for 8–10 minutes.
The skin should get golden and crispy. Flip and cook for 5 more minutes.
Pro Tip: Press the chicken down gently with a spatula so all of the skin hits the pan.
3. Add Garlic Butter
Push the chicken to the side of the pan.
Melt butter in the space you cleared.
Add minced garlic and cook for 1 minute, just until fragrant.
Spoon some of the garlic butter over the chicken.
Pro Tip: Don’t let the garlic brown. It’ll taste bitter.
4. Bake to Finish
Transfer the whole pan to a preheated oven at 400°F (200°C).
Bake for 10–12 minutes or until the chicken reaches 175°F (80°C) inside.
Remove and let it rest for 5 minutes.
5. Serve
Spoon extra garlic butter over the top.
Sprinkle with parsley and serve with lemon wedges.
This goes great with rice, mashed potatoes, or roasted veggies.
Nutrition (Per Serving)
- Calories: 410
- Protein: 26g
- Fat: 33g
- Carbs: 1g
- Sugar: 0g
- Sodium: 420mg
Why I Love This Recipe
It’s fast, forgiving, and always tastes like I put in way more effort than I did. The chicken stays juicy thanks to the bone and skin, and the garlic butter takes it up a notch. The crispy skin is the real winner here. My kids eat it without complaining, which says a lot.
Pro Tips
- Use a cast-iron skillet if you have one. It gives the skin a nice sear.
- Don’t overcrowd the pan. Leave space between the thighs so they crisp up.
- If you want to add herbs like rosemary or thyme, toss a sprig or two into the butter.
Frequently Asked Questions
Can I use boneless chicken thighs?
Yes, but reduce the cook time. Boneless thighs take less time to cook.
What if I don’t have an oven-safe pan?
After searing, transfer everything to a baking dish to finish in the oven.
Can I make it ahead?
You can prep the chicken and garlic butter early. Reheat in a pan to keep the skin crispy.
What can I serve this with?
Roasted potatoes, steamed broccoli, garlic rice, or a fresh salad all work well.
Can I make it spicy?
Yes. Add a pinch of chili flakes to the garlic butter.
Final Thoughts
If you’re looking for a solid dinner you can make again and again, this garlic butter chicken thigh recipe is it. It’s one of those dishes that feels comforting but also special. And it doesn’t take much effort, which is my kind of cooking. It comes together quickly, uses simple ingredients, and fills your kitchen with the best smell.
If you try it, leave a comment or let me know what you paired it with. I always love hearing from readers who cook with me. Until next time, happy cooking.
— Jessica
