Crispy Skillet Chicken Thighs with Garlic Butter and Fresh Herbs
Juicy bone-in chicken thighs seared to golden perfection in a luscious garlic butter sauce with fresh spring herbs. This simple one-pan dinner delivers restaurant-quality flavour in under 20 minutes.
Ingredients
- 4 boneless, skinless chicken thighs (about 600g total)
- 3 tablespoons unsalted butter, divided
- 1 tablespoon olive oil
- 6 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh thyme leaves
- 1 lemon, juiced
- 2 tablespoons chicken stock
Instructions
Pat chicken thighs completely dry with paper towels and season both sides evenly with salt, pepper, and paprika.
Heat olive oil and 1 tablespoon butter in a large cast-iron or heavy skillet over medium-high heat until shimmering.
Add chicken thighs to the skillet and cook undisturbed for 5-6 minutes until golden brown and crispy on the bottom.
Flip chicken thighs and cook for another 5-6 minutes until the internal temperature reaches 75°C (165°F) when checked with a meat thermometer.
Reduce heat to medium-low, push chicken to one side, and add remaining 2 tablespoons butter and minced garlic to the pan.
Sauté garlic for 30 seconds until fragrant, then add chicken stock and lemon juice, stirring to combine.
Spoon the garlic butter sauce over the chicken thighs, sprinkle with fresh parsley and thyme, and serve immediately.
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