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One Pan Garlic Butter Chicken Thighs – Easy Family Dinner

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Golden-brown chicken thighs with crispy skin and tender meat, nestled in a glossy garlic butter sauce. This one-pan recipe is perfect for busy weeknights, delivering restaurant-quality results with minimal cleanup.

Ingredients

Scale
  • 6 bone-in, skin-on chicken thighs (about 2 pounds)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 4 tablespoons unsalted butter
  • 8 cloves garlic, minced
  • 1/2 cup chicken broth
  • 1/4 cup dry white wine (optional)
  • 1 tablespoon lemon juice
  • 1 teaspoon dried thyme
  • 1/2 teaspoon red pepper flakes (optional)
  • 2 tablespoons fresh parsley, chopped (for garnish)
  • Lemon wedges (for serving)

Instructions

  1. Preheat your oven to 400°F (200°C). Position the rack in the center of the oven.
  2. Pat the chicken thighs dry with paper towels. This is crucial for crispy skin.
  3. In a small bowl, mix together the salt, pepper, garlic powder, and paprika. Sprinkle this mixture evenly over both sides of the chicken thighs. Rub it in gently with your fingers. Set aside.
  4. Melt the butter in your oven-safe skillet over medium heat. Once the butter is melted and starting to bubble, add the minced garlic. Cook for about 1 minute, stirring constantly, until the garlic is fragrant but not browned.
  5. Sear the chicken thighs skin-side down in the hot garlic butter. Don’t crowd the pan—work in batches if needed. Let them cook undisturbed for 4-5 minutes until the skin is golden brown and crispy. Use tongs to flip and cook for another 2 minutes on the other side.
  6. Remove the chicken to a plate and set aside. Don’t wipe out the pan.
  7. To the same pan, add the chicken broth, white wine (if using), lemon juice, dried thyme, and red pepper flakes. Bring to a simmer, scraping up all the browned bits from the bottom of the pan. Let it simmer for 2-3 minutes until slightly reduced.
  8. Return the chicken to the pan skin-side up. Spoon some of the sauce over the top of each thigh.
  9. Transfer the pan to the preheated oven and bake for 20-25 minutes. The chicken is done when the internal temperature reaches 165°F (74°C) at the thickest part, or when the juices run clear.
  10. Let the chicken rest for 5 minutes after removing from the oven. Sprinkle with fresh parsley and serve with lemon wedges on the side.

Notes

Pat the chicken dry thoroughly for crispy skin. Don’t move the chicken while searing; it will release naturally when ready. Watch the garlic carefully to avoid burning. Let the chicken rest for 5 minutes after baking to retain juices. For extra sauce, make 1.5 times the sauce recipe. Leftovers keep in the fridge for up to 3 days and freeze for up to 3 months.

Nutrition

Keywords: garlic butter chicken, one pan chicken, chicken thighs, easy dinner, weeknight dinner, crispy chicken, garlic butter sauce

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