📝 Introduction
This Garlic Butter Herb Chicken Thighs recipe is a go-to for weeknight dinners or cozy weekend meals. Juicy, bone-in chicken thighs are pan-seared until golden, then smothered in a rich garlic herb butter sauce. It’s crispy on the outside, tender on the inside, and bursting with flavor. Serve it with mashed potatoes, rice, or crusty bread to soak up all that amazing sauce!
🛒 Ingredients
For the Chicken:
- 6 bone-in, skin-on chicken thighs
- Salt and freshly ground black pepper (to taste)
- 1 tsp paprika
- 1 tbsp olive oil
- 1 tbsp unsalted butter
For the Garlic Herb Butter Sauce:
- 3 tbsp unsalted butter
- 5 cloves garlic, minced
- 1 tsp fresh rosemary, chopped (or ½ tsp dried)
- 1 tsp fresh thyme leaves (or ½ tsp dried)
- ½ tsp oregano
- Juice of ½ lemon (optional for brightness)
- ¼ cup chicken broth or dry white wine
👩🍳 Instructions
Step 1: Prepare the Chicken
- Pat the chicken thighs dry with paper towels. This helps the skin get crispy.
- Season both sides with salt, pepper, and paprika.
Step 2: Sear the Chicken
- Heat the olive oil and 1 tbsp butter in a large skillet over medium-high heat.
- Add the chicken thighs, skin-side down, and cook for 6–7 minutes, until the skin is golden brown and crispy.
- Flip the chicken and cook for another 5 minutes.
- Remove the chicken from the skillet and set aside (it doesn’t need to be fully cooked yet).
Step 3: Make the Garlic Herb Butter Sauce
- In the same skillet, reduce heat to medium. Add 3 tbsp of butter.
- Once melted, stir in the minced garlic and sauté for 30–45 seconds until fragrant.
- Add rosemary, thyme, and oregano. Stir well.
- Pour in the chicken broth or wine, and let simmer for 2 minutes.
- Add lemon juice if using, and stir to combine.
Step 4: Finish the Chicken
- Return the chicken thighs to the skillet, skin-side up.
- Spoon the sauce over the chicken.
- Cover and cook on low for another 10–15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).