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Easy 30-Minute Garlic Butter Chicken Thighs: Best One-Pan Meal

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Crispy-skinned, juicy chicken thighs cooked in a rich garlic butter sauce, all in one pan and ready in under 30 minutes. Perfect for busy weeknights or impromptu dinner guests.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs (about 1.5 lbs / 680g)
  • 1 teaspoon kosher salt (or ¾ teaspoon table salt)
  • ½ teaspoon black pepper, freshly ground
  • 3 tablespoons unsalted butter (45g)
  • 6 cloves garlic, thinly sliced
  • 1 tablespoon olive oil (15ml)
  • Fresh parsley, chopped (for garnish, optional)
  • Lemon wedges (for serving, optional)

Instructions

  1. Prep the chicken (5 minutes): Pat the chicken thighs dry with paper towels. Season both sides generously with the salt and pepper. Let them sit at room temperature while you slice the garlic (about 5 minutes).
  2. Heat the pan (2 minutes): Place your skillet over medium-high heat. Add the olive oil and 1 tablespoon of the butter. Swirl to coat. Wait until the butter is melted and foamy but not browning — about 1-2 minutes.
  3. Sear the chicken (8 minutes): Place the chicken thighs skin-side down in the hot skillet. Leave them alone for 4-5 minutes — don’t peek or move them. When the skin releases easily, flip and cook for another 3-4 minutes on the other side.
  4. Add the garlic (1 minute): Reduce the heat to medium. Push the chicken to one side of the pan. Add the remaining 2 tablespoons of butter and the sliced garlic to the empty space. Stir the garlic constantly for about 30 seconds until fragrant and just starting to turn golden.
  5. Baste the chicken (3 minutes): Tilt the pan slightly so the butter pools at one edge. Use a spoon to scoop up the garlic butter and pour it over the chicken thighs. Do this continuously for about 2-3 minutes.
  6. Check for doneness (1 minute): Internal temperature should read 175°F (80°C) at the thickest part. If not using a thermometer, cut into the thickest thigh — juices should run clear and meat should no longer be pink.
  7. Rest and serve (2 minutes): Remove the chicken from the pan and let it rest on a plate for 2-3 minutes. Pour the remaining garlic butter from the pan over the chicken. Garnish with fresh parsley and serve with lemon wedges.

Notes

Pat chicken thighs very dry for crispy skin. Don’t overcrowd the pan. Watch garlic carefully as it burns quickly. Basting step is key for flavor and moisture. Leftovers keep in fridge for up to 3 days; reheat in skillet with a splash of broth.

Nutrition

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

Find it online: https://avabowls.com/easy-30-minute-garlic-butter-chicken-thighs-best-one-pan-meal/