Description
Sink your teeth into these Juicy Garlic Butter Chicken Thighs—a comfort food classic that’s rich, flavorful, and incredibly easy to make. With golden-seared chicken thighs bathed in a luscious garlic butter sauce, this dish is perfect for weeknight dinners or special occasions.
Ingredients
For the Chicken:
- 3 tablespoons olive oil
- 1 ½ pounds boneless, skinless chicken thighs
- 1–2 teaspoons poultry seasoning or 21 Salute Seasoning
- 1 teaspoon kosher salt, or to taste
- 1 teaspoon freshly ground black pepper, or to taste
For the Garlic Butter Sauce:
- ½ cup white wine or chicken broth
- 3 tablespoons unsalted butter
- 1 tablespoon minced fresh garlic (or more to taste)
- 2 teaspoons chopped fresh parsley (optional, for garnish)
Instructions
- Prepare the Chicken:
- Pat the chicken thighs dry with paper towels.
- Season both sides of the chicken evenly with poultry seasoning, salt, and black pepper.
- Heat the Skillet:
- Heat the olive oil in a large skillet over medium-high heat until shimmering.
- Sear the Chicken:
- Place the chicken thighs in the skillet without overlapping.
- Cook undisturbed for about 5 minutes, allowing a golden crust to form.
- Flip the chicken and cook for an additional 5 minutes, or until fully cooked (internal temperature should reach 165°F).
- Remove the chicken from the skillet and let it rest on a plate.
- Make the Sauce:
- Carefully pour the white wine or chicken broth into the skillet, deglazing the pan by scraping up any browned bits.
- Reduce the heat to medium and stir in the butter until melted.
- Add the minced garlic and sauté for 1 minute until fragrant.
- Combine Chicken and Sauce:
- Return the chicken thighs to the skillet, flipping them in the garlic butter sauce to coat evenly.
- Spoon the sauce over the chicken for added flavor.
- Garnish and Serve:
- Optionally, sprinkle chopped fresh parsley over the chicken.
- Serve hot with your favorite sides.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American