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Garlic Butter Chicken Thighs

Garlic butter chicken thighs with a quick skillet sear and garlic-herb butter baste for rich, golden flavor. Boneless skinless (or bone-in) thighs are cooked until juicy at 165°F, then served with glossy butter and fresh lemon.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Garlic butter chicken thighs
  • 4 boneless skinless chicken thighs (or bone-in) Use 4 thighs; bone-in is fine if you adjust sear time to reach 165°F.
  • 4 tbsp unsalted butter
  • 6 garlic, smashed and peeled
  • 3 fresh thyme sprigs
  • 2 fresh rosemary sprigs
  • 1 tbsp olive oil
  • 0.5 salt and pepper to taste Season both sides generously.
  • 1 lemon wedges for serving

Equipment

  • 1 cast iron skillet

Method
 

Season and sear the chicken
  1. Season the chicken generously with salt and pepper on both sides.
  2. Heat the olive oil in a large heavy skillet over medium-high heat, then add the chicken and sear 5-6 minutes per side until golden and cooked through to 165°F.
  3. Remove the chicken and set aside while you make the garlic butter.
Make the garlic butter and baste
  1. Reduce the heat to medium, then add the butter, garlic, thyme, and rosemary to the skillet.
  2. Cook until the butter foams and the garlic turns golden, about 2 minutes.
  3. Return the chicken to the pan and tilt the skillet; use a spoon to baste the chicken repeatedly with the garlic butter for 2 minutes.
Serve
  1. Serve immediately with the garlic butter spooned over the chicken and lemon wedges on the side.

Notes

Pro tip: smash the garlic cloves firmly so they cook evenly and infuse the butter faster. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently in a skillet over low heat. Freezing isn’t recommended because the garlic-herb butter can break and the texture may change. For a lighter option, use 2 tablespoons butter plus 2 tablespoons olive oil, keeping the same basting method.