Garlic butter chicken thighs offer a simple, tasty way to bring juicy, flavorful chicken to the table with minimal fuss. This recipe nails that crispy edge on skinless thighs you might think is impossible, all while keeping things quick and easy.
This recipe resolves issues related to dryness, blandness, and lengthy preparation for flavorful chicken thighs with a rich sauce in less than 20 minutes.
When I first tried cooking garlic chicken thighs this way, I worried they’d turn out dry or bland, but this method fixed that. It’s my go-to for busy weeknights when I want something satisfying without a long list of ingredients or complicated steps.
Using this recipe means you don’t have to guess how to get buttery sauce and crispy chicken just right.
This chicken thighs recipe works because it cooks the meat gently but long enough to get a nice crust, and the garlic butter sauce adds just enough kick without weighing things down.
It comes together in under 20 minutes, which is great when you’re juggling dinner and everything else, and the leftovers even keep well for a quick reheat. If you want a side that’s just as easy, this joins my Crispy Baked Chicken Thighs recipe in our dinner plans.
Table of contents
Dietary Considerations
- This recipe is gluten-free because it contains no wheat, barley, rye, or other gluten-containing ingredients in the ingredients list.
- The recipe includes unsalted butter, so it is not suitable for dairy-free diets without butter replacement.
- The recipe is not vegan due to the use of chicken thighs and butter found in the ingredients.
- This recipe fits low-carb and keto diets since chicken thighs and fats from butter and olive oil contain minimal carbohydrates.
- The recipe is nut-free as none of the ingredients include nuts or nut-derived products.
Why You Will Love This Recipe
- Really Crispy Texture Without Skin
I love how this method creates a crispy crust on skinless chicken thighs by cooking them slowly on medium-low heat for about 6 to 7 minutes per side. Using garlic powder in the seasoning mix helps develop that golden, flavorful crust that’s usually tricky with skinless cuts. - Rich, Garlic-Forward Butter Sauce
The sauce uses fresh garlic, butter, and a splash of white wine to create a buttery, garlicky coating that clings nicely to the thighs. Adding butter in two parts and stirring in deglazed pan bits gives the sauce a smooth texture and keeps the garlic flavor bright without overpowering. - Flavor Built from Simple Ingredients
This chicken thighs recipe keeps things straightforward with just garlic powder, salt, and pepper alongside butter and olive oil. It’s easy to make but still highlights the natural juiciness and deeper taste of dark meat, making it a satisfying choice that doesn’t require fancy seasoning blends. - Easy to Make in Under 20 Minutes
From seasoning to serving, the whole process takes less than 20 minutes, making it an easy garlic chicken option for busy evenings. The quick pan sear plus a brief simmer in the buttery garlic sauce means dinner is ready fast without rushing or guessing cooking times.
Garlic Butter Chicken Thighs
- Prep Time: 10 minutes
- Cool Time: 0 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: main course
- Method: sautéing
- Cuisine: American
- Diet: gluten-free
Description
Garlic butter chicken thighs offer a simple, tasty way to bring juicy, flavorful chicken to the table with minimal fuss.
Ingredients
- 1 ¼ pounds boneless skinless chicken thighs
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- ¾ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 2 large garlic cloves, finely minced
- 1 small shallot, finely chopped
- ½ cup dry white wine (or chicken broth if preferred)
- ½ cup chicken broth
- 1 tablespoon fresh lemon juice
- Zest of 1 lemon
- 1 teaspoon fresh rosemary, finely chopped
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- Start by patting the chicken thighs dry with paper towels to eliminate excess moisture, which helps achieve a crispier crust. Combine garlic powder, smoked paprika, kosher salt, and ground black pepper in a small bowl. Coat the chicken evenly with this seasoning on both sides. This initial seasoning layer enriches the flavor and contributes to browning.
- Heat the olive oil in a large skillet over medium-low heat. Once shimmering, place the seasoned chicken thighs in the skillet, smooth side down, without crowding them. Press lightly with a spatula to enhance contact with the pan. Cook them undisturbed for about 6-7 minutes until the underside is deep golden brown. The combination of lower heat and patience keeps the chicken from burning and helps develop a good crust.
- Carefully flip the chicken and continue cooking for another 3-4 minutes, allowing the color to deepen. Avoid moving the chicken around to maintain the crust you’ve built. This approach ensures the chicken remains juicy and tender without becoming soggy.
- If necessary, remove the chicken and set it aside, keeping it warm. Add the unsalted butter to the skillet, followed by the minced garlic and chopped shallot. Sauté over medium heat for about 1-2 minutes until softened and fragrant—avoid browning the garlic, as this could result in bitterness.
- Introduce the fresh rosemary and lemon zest to the pan, cooking for about 30 seconds to release their aromatic qualities. The addition of these ingredients provides a fresh and woodsy note that enhances the overall flavor profile of the sauce.
- Pour in the dry white wine (or chicken broth) to deglaze the pan, using a wooden spoon to scrape up the browned bits on the bottom. Let this simmer for 2-3 minutes until the liquid has reduced by half. This process boosts the sauce’s flavor with concentrated bits from the pan.
- Next, add the chicken broth and fresh lemon juice to the pan and bring it to a gentle simmer. The acidity from the lemon brightens the rich flavors of the butter, keeping the sauce lively without weighing it down.
- Lower the heat to keep the sauce warm, then whisk in the cold butter, piece by piece, until fully melted and the sauce is smooth and velvety. This technique helps to blend the fat and liquid cohesively, preventing separation and yielding a well-rounded texture.
- Nestle the cooked chicken thighs back into the pan, spooning the sauce over them. Cover loosely and let it simmer on low heat for another 3-4 minutes, ensuring the internal temperature reaches 165°F. This finishing step allows the chicken to reabsorb flavors while keeping it moist.
- Use an instant-read thermometer to check that the chicken has reached the safe internal temperature of 165°F. This ensures the chicken is cooked through without becoming overdone, which could lead to toughness.
- After cooking, let the chicken rest briefly off heat for a few minutes. This resting period enables the juices to redistribute within the meat, resulting in a tender bite.
- If you have leftovers, cool them quickly and store in an airtight container for up to 3 days. When you’re ready to enjoy them again, gently reheat in a skillet over low heat with a splash of broth to refresh the sauce and moisture.
Notes
- Choose chicken thighs with minimal visible fat for the best texture and flavor.
- Freshly ground black pepper adds aromatic brightness, enhancing the overall taste.
- It is crucial to avoid overcrowding the skillet, as this affects browning and crust formation.
- The combination of low heat while searing prevents burning while ensuring the inside cooks through.
- Using fresh garlic instead of jarred will contribute a more robust flavor to your sauce.
- If shallots are unavailable, a small amount of sweet onion can be used as a substitute.
- Remember to zest the lemon before juicing to maximize the aromatic benefits in your sauce.
- A good quality wine enhances the depth of the sauce; alternatively, chicken broth works well.
- For a non-alcoholic version, stick strictly to broth and incorporate a teaspoon of cider vinegar for acidity.
- Adjust the cooking time as necessary if substituting chicken breast, as it tends to cook faster.
Nutrition
- Serving Size: 1 chicken thigh
- Calories: 350
- Sugar: 1g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 120mg
Ingredient Notes
- Chicken thighs: Go for boneless, skinless thighs with as little visible fat as possible. They’re juicier and give you that crave-worthy crust every time.
- Garlic powder: Sprinkle this on for savory depth and a crispier crust. I always choose a fresh jar since old garlic powder can taste stale.
- Smoked paprika: Adds warmth and a hint of smokiness that really pops with the butter and garlic. Look for a deep red color, not pale red.
- Kosher salt: A good pinch before cooking helps bring out flavor and keeps the seasoning even. I stick with kosher for its easy-to-sprinkle texture.
- Ground black pepper: I use freshly ground for a little bite and aroma. Pre-ground works, but freshly cracked always tastes brighter to me.
- Olive oil: Pick a good quality, mild olive oil for pan searing. It keeps the chicken from sticking and adds a little fruitiness.
- Unsalted butter: Adds richness and silkiness to the pan sauce. I use unsalted so I can control exactly how salty things get.
- Garlic cloves: Fresh, finely minced garlic gives the pan sauce real punch. Avoid jarred garlic because it can turn bitter when sautéed.
- Shallot: One small shallot, finely chopped, brings a mellow sweetness to the sauce. If I can’t find shallots, I’ll use a bit of sweet onion instead.
- Dry white wine: This lifts the sauce and helps release all those tasty browned bits. I keep a bottle of sauvignon blanc on hand or go with chicken broth if needed.
- Chicken broth: Adds body and depth to the pan sauce. Low-sodium works well so the sauce doesn’t get too salty as it reduces.
- Lemon juice: A squeeze brightens everything up right at the end. I always use fresh, not bottled, for that clean citrus hit.
- Lemon zest: Zest the lemon before juicing. The zest wakes up the butter sauce with fragrance and a pop of flavor.
- Fresh rosemary: Chop it fine and add it with the garlic for a woodsy note. If I don’t have rosemary, a little fresh sage is a solid swap.
- Fresh parsley: Sprinkle right before serving for color and a fresh, herby finish. Flat-leaf parsley holds up best and doesn’t go soggy in the sauce.
Recipe Baking Tips
- If chicken doesn’t crisp, pat thighs very dry and cook skinless side down over medium-low heat for 6 to 7 minutes before flipping.
- If sauce separates, add cold butter pieces off heat and whisk gently into pan 1 tablespoon at a time until smooth and glossy.
- If chicken feels greasy, trim excess fat carefully before seasoning to avoid chewy or gummy textures during the 10-minute sear.
- When deglazing, pour in ½ cup white wine or broth and simmer 2 to 3 minutes, scraping pan to lift browned bits for richer sauce.
- If unsure about doneness, check internal temperature with an instant-read thermometer aiming for 165°F after simmering chicken in sauce for 3 to 4 minutes.
Serving Suggestions
Serve garlic butter chicken thighs with garlic mashed cauliflower or steamed green beans. Add a side of roasted Brussels sprouts or a simple arugula salad.
Roasted sweet potatoes or herb quinoa also make solid pairings that hold up to the garlic butter sauce and dark meat flavor.
Use garlic butter chicken thighs in grain bowls with farro, kale, and sunflower seeds. Add to warm pasta dishes or toss in a mixed bean salad.
You can also shred leftover garlic chicken thighs for tacos or mix into a zucchini noodle stir-fry.
Top garlic butter chicken thighs with a drizzle of lemon pan sauce or spoon warm garlic herb butter over the plate. Add chopped fresh parsley or thyme for aroma.
Serve with a dollop of sour cream or Greek yogurt seasoned with lemon zest and black pepper to refresh the dish.
Recipe variations
- You can use bone-in, skin-on chicken thighs instead of skinless for richer flavor and crispy skin, cooking skin side down for 8-10 minutes to develop a golden crust.
- Add 1 teaspoon Italian seasoning and ½ teaspoon smoked paprika to the garlic powder mixture for deeper flavor; season both sides evenly before searing in olive oil over medium heat.
- Either dry white wine or chicken broth can be used for deglazing the pan, adjusting liquid amount to ½ cup; non-alcoholic options maintain sauce moisture and lift.
- If using larger batches, scale chicken thighs up to 2 pounds (about 8-10 pieces) and increase olive oil to 1½ tablespoons with 3 tablespoons butter, cooking in batches if necessary to avoid overcrowding.
Save This Recipe!
How to Store?
To keep your garlic butter chicken thighs fresh and delicious, follow these storage tips:
Room Temperature: Store in an airtight container at room temperature up to 2 days. Avoid moisture and heat exposure to maintain texture.
Refrigeration: Place in an airtight container in the refrigerator up to 4 days. Reheat gently in a skillet with a splash of broth.
Freezing: Wrap in plastic wrap or aluminum foil, place in a freezer bag up to 3 months. Thaw in the refrigerator overnight before reheating.
Other Recipes You’ll Love
- Crispy Baked Chicken Thighs
- Korean Fried Chicken
- Teriyaki Fried Chicken Leg Quarters
- Honey Soy Chicken Drumsticks
Yes. Chicken can be cooked in garlic butter by coating it in a garlic butter marinade and baking until golden and crispy.
Yes. Bone-in chicken thighs are good for butter chicken as they stay juicy during the 45-minute bake to thicken the sauce.
Heat olive oil in a skillet over medium-high heat, brown chicken 3-5 minutes per side, add shallot and garlic, cook until chicken is mostly done, 5-7 more minutes.
Coat chicken with flour and pan fry until golden, then sauté garlic in butter and toss the fried chicken in it before serving.
Yes. Combine butter, garlic, and parsley with salt and pepper. Warm if needed until melted and mixed; refrigerate up to one week.
Sauté chopped garlic in oil, add sauce, cook for 1-2 minutes, then add fried chicken pieces and stir-fry 1-2 minutes to coat well.
Marinate chicken with lemon juice, chili powder, salt, then add yogurt, kasuri methi, oil, turmeric, ginger garlic paste, coriander, cumin, and garam masala; rest at least 30 minutes.
The secret is marinating chicken in spiced yogurt with fresh ginger, garlic, lemon juice, turmeric, garam masala, chili powder, and cumin.
Season bone-in chicken thighs with garlic salt, onion salt, oregano, thyme, paprika, and black pepper before baking.
Baked chicken thighs are crispy outside and juicy inside, using a spice rub and baking for a healthier alternative to frying.
Start chicken in a cold pan over medium heat to render fat slowly; flip only when skin is dark golden brown.
Melt butter, sauté garlic until fragrant, add oregano and basil, stir until heated through, and serve warm.
Yes. Mix 1/2 cup softened butter with 2-3 teaspoons grated lemon zest, 1 minced garlic clove, 1 teaspoon parsley, salt, and pepper.
If you enjoyed this Garlic Butter Chicken Thighs or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
