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Crispy One-Pan Garlic Butter Chicken Thighs

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This crispy one-pan garlic butter chicken thighs recipe delivers shatteringly crisp skin and juicy meat with a rich garlic butter sauce, all made in one pan in about 35 minutes. The cold-start method ensures perfect browning without fuss.

Ingredients

Scale
  • 4–6 bone-in, skin-on chicken thighs (about 2 pounds)
  • 4 tablespoons unsalted butter, softened
  • 6–8 cloves garlic, minced
  • 1 teaspoon fine sea salt, plus more for seasoning
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon paprika (smoked or sweet Hungarian)
  • ½ teaspoon garlic powder
  • ½ teaspoon dried thyme
  • ¼ cup low-sodium chicken broth
  • 2 tablespoons fresh parsley, chopped (for garnish)
  • 1 tablespoon lemon juice (optional)

Instructions

  1. Pat the chicken thighs dry with paper towels. For extra crispiness, leave them uncovered in the fridge for 10-15 minutes.
  2. In a small bowl, mix 1 teaspoon salt, ½ teaspoon black pepper, 1 teaspoon paprika, ½ teaspoon garlic powder, and ½ teaspoon dried thyme. Sprinkle evenly over both sides of the chicken.
  3. In another small bowl, mash 4 tablespoons softened unsalted butter with the minced garlic using a fork until well combined. Set aside at room temperature.
  4. Place a large oven-safe skillet (12-inch cast iron or stainless steel) on the stovetop. Do not turn on the heat. Arrange the seasoned chicken thighs skin-side down in the cold pan.
  5. Turn the burner to medium heat. Cook undisturbed for 12-15 minutes, until the skin is deep golden brown and crispy.
  6. Using tongs, carefully flip each chicken thigh. Cook for another 5-7 minutes, until the chicken reaches an internal temperature of 165°F in the thickest part.
  7. Remove the chicken to a plate and set aside. If there is more than 2 tablespoons of rendered fat in the pan, spoon some out.
  8. Add the garlic butter mixture to the pan and stir until melted and fragrant, about 30 seconds. Be careful not to burn the garlic.
  9. Pour in ¼ cup chicken broth and scrape up any browned bits from the bottom of the pan. Let simmer for 1-2 minutes until slightly thickened.
  10. Return the chicken thighs to the pan, skin-side up, spooning some of the garlic butter sauce over the top. Let warm through for 1-2 minutes. For extra crispy skin, broil for 2-3 minutes.
  11. Remove from heat and let rest for 5 minutes. Sprinkle with fresh parsley and a squeeze of lemon juice if desired. Serve immediately with the pan sauce.

Notes

Pat the chicken very dry for maximum crispiness. Do not crowd the pan; leave at least ½ inch between thighs. For dairy-free, use ghee or vegan butter. The garlic butter sauce tastes even better the next day.

Nutrition

Keywords: crispy chicken thighs, garlic butter chicken, one-pan chicken, weeknight dinner, easy chicken recipe, cold-start method

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