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Crispy One-Pan Garlic Butter Herb Chicken Thighs

crispy garlic butter chicken thighs - featured image
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Shatteringly crispy skin, juicy meat, and a fragrant garlic butter herb sauce—all made in one skillet in under 40 minutes. This easy recipe delivers restaurant-quality results with simple pantry ingredients.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs (about 1.5 to 2 pounds total)
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper, freshly ground
  • 4 tablespoons unsalted butter, cut into tablespoons
  • 6 cloves garlic, minced
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon fresh rosemary, finely chopped
  • ½ teaspoon red pepper flakes (optional)
  • Fresh parsley or thyme sprigs for garnish (optional)
  • Flaky sea salt for garnish (optional)
  • Lemon wedges for serving (optional)

Instructions

  1. Prep the chicken: Pat chicken thighs extremely dry with paper towels. Season both sides generously with kosher salt and black pepper. Let sit at room temperature for 10 minutes.
  2. Preheat skillet: Place a 10 or 12-inch cast iron skillet over medium-high heat and add olive oil. Heat until oil shimmers and first wisp of smoke appears, about 2 minutes.
  3. Sear chicken skin-side down: Place chicken thighs in skillet, skin-side down. Do not crowd the pan. Press down gently with a spatula for 10 seconds. Cook undisturbed for 8-10 minutes until skin is deep golden brown and releases easily.
  4. Flip and cook other side: Carefully flip each thigh. Cook for another 5 minutes. Chicken should be nearly cooked through.
  5. Make garlic butter: Reduce heat to medium-low. Push chicken to one side. Add butter to empty space and let melt. Add minced garlic, thyme, rosemary, and red pepper flakes (if using). Stir constantly for about 1 minute until fragrant.
  6. Baste chicken: Tilt pan so garlic butter pools. Spoon butter over chicken thighs repeatedly for 3-4 minutes.
  7. Check doneness: Insert meat thermometer into thickest part of thigh (avoiding bone). Internal temperature should reach 165°F (74°C). If not, continue cooking over medium-low heat for 2-3 more minutes.
  8. Rest and serve: Remove skillet from heat. Transfer chicken to a plate and let rest for 5 minutes. Spoon garlic butter from pan over top. Garnish with fresh herbs, flaky sea salt, and lemon wedges if desired.

Notes

Pat chicken extremely dry for crispiest skin. Don’t crowd the pan. Let chicken rest 5 minutes before serving. For extra crispy skin, refrigerate seasoned chicken uncovered for 30 minutes to overnight. Garlic burns quickly—add after reducing heat and stir constantly.

Nutrition

Keywords: crispy chicken thighs, one-pan chicken, garlic butter chicken, herb chicken, easy chicken dinner, skillet chicken, gluten-free chicken, low-carb chicken

Find it online: https://twinkletaste.com/crispy-one-pan-garlic-butter-herb-chicken-thighs/