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Quick Garlic Butter Chicken Thighs: Easy 30-Min Skillet Dinner

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Crispy, buttery, and ready in under 30 minutes, these quick garlic butter chicken thighs are the perfect weeknight dinner. With a simple technique and minimal ingredients, you’ll get golden-brown skin and tender meat every time.

Ingredients

Scale
  • 4–6 bone-in, skin-on chicken thighs (about 2 pounds)
  • 4 tablespoons unsalted butter, divided
  • 6–8 garlic cloves, thinly sliced
  • 1½ teaspoons kosher salt (or 1 teaspoon table salt)
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika (sweet or smoked)
  • 4–5 fresh thyme sprigs (optional)
  • ¼ cup low-sodium chicken broth
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Pat the chicken thighs completely dry with paper towels. Let sit at room temperature for 10 minutes.
  2. Season the chicken generously on both sides with kosher salt, black pepper, garlic powder, and paprika. Rub the seasoning into the skin and underneath. Let rest for 5 minutes.
  3. Place a large cast-iron skillet over medium heat. Add 2 tablespoons of butter. Let the butter melt and foam, then add the chicken thighs skin-side down. Do not move them for at least 7 minutes.
  4. After 7-8 minutes, use tongs to carefully flip each thigh. The skin should be deep amber and crispy. Cook the second side for 5-6 minutes, until the internal temperature reaches 165°F.
  5. Reduce heat to medium-low. Push chicken to one side. Add remaining 2 tablespoons butter and sliced garlic to the empty space. Cook for about 30 seconds, stirring constantly, until fragrant.
  6. Add fresh thyme sprigs to the pan, nestling between chicken thighs. Pour in chicken broth. Let simmer for 2-3 minutes, scraping up browned bits from the bottom of the pan.
  7. Spoon the garlic butter sauce over the chicken thighs. Let them bathe in the sauce for another minute. Taste and adjust salt if needed.
  8. Remove from heat. Sprinkle fresh parsley over the top. Let the chicken rest in the pan for 5 minutes before serving.

Notes

Don’t crowd the pan—use a 12-inch skillet for 4-6 thighs. Patience with the skin is key; set a timer for 7 minutes before flipping. Slice garlic thinly, not minced, to prevent burning. Use an instant-read thermometer for perfect doneness at 165°F. For best results, let the chicken rest in the pan for 5 minutes before serving.

Nutrition

Keywords: garlic butter chicken thighs, quick chicken dinner, 30-minute meal, skillet chicken, crispy chicken thighs, easy weeknight dinner

Find it online: https://ovenmila.com/quick-garlic-butter-chicken-thighs-easy-30-min-skillet-dinner/