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Crispy Garlic Butter Chicken Thighs with Easy Lemon Herb Pan Sauce

crispy garlic butter chicken thighs - featured image
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This recipe features crispy, garlicky chicken thighs cooked in butter and finished with a bright, lemon herb pan sauce. It’s a quick and easy dish perfect for cozy dinners with simple ingredients.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs (about 1.5 pounds / 700 grams)
  • 3 tablespoons unsalted butter
  • 4 large garlic cloves, minced
  • Juice of 1 medium lemon
  • ½ cup (120 ml) chicken broth
  • 1 tablespoon fresh parsley, finely chopped
  • 1 tablespoon fresh thyme, finely chopped
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 2 tablespoons olive oil
  • Optional: pinch of red pepper flakes

Instructions

  1. Pat the chicken thighs dry with paper towels to remove moisture. Season both sides generously with salt and freshly ground pepper. Set aside while prepping other ingredients (about 5 minutes).
  2. Heat a heavy-bottomed skillet or cast iron pan over medium-high heat and add olive oil. Heat until shimmering but not smoking (about 2 minutes).
  3. Place chicken thighs skin-side down carefully into the hot pan. Press down lightly to ensure even contact. Cook without moving for 7-8 minutes, or until the skin is deep golden brown and crispy. Reduce heat slightly if garlic aroma starts to scorch.
  4. Flip the chicken thighs using tongs, then add minced garlic around the chicken in the pan. Cook for 2 minutes, stirring garlic gently so it softens but doesn’t burn.
  5. Pour in chicken broth and lemon juice carefully, scraping the bottom of the pan with a wooden spoon to lift browned bits. Let the sauce simmer and reduce for about 3 minutes until slightly thickened.
  6. Stir in butter and chopped fresh herbs (parsley and thyme). Tilt the pan slightly and spoon the melted butter sauce over the chicken thighs a few times to coat well.
  7. Lower heat to medium-low, cover loosely with a lid or foil, and cook for another 5-7 minutes until chicken reaches an internal temperature of 165°F (74°C). Sauce should be saucy but not watery.
  8. Transfer chicken to a plate and let rest for 5 minutes. Spoon extra pan sauce over the top before serving.

Notes

Pat chicken dry thoroughly to ensure crispy skin. Avoid overcrowding the pan to prevent steaming. Control heat carefully to avoid burning garlic. Rest chicken after cooking to lock in juices. For dairy-free, substitute butter with olive oil but sauce will be less silky. Can finish cooking in 400°F oven for 15 minutes after searing for hands-off method.

Nutrition

Keywords: crispy chicken thighs, garlic butter chicken, lemon herb sauce, easy chicken recipe, weeknight dinner, pan sauce, comfort food

Find it online: https://bitefuljoy.com/crispy-garlic-butter-chicken-thighs-recipe-easy-lemon-herb-pan-sauce/