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Garlic Butter Chicken Thighs

Garlic butter chicken thighs with a classic pan-sear technique: golden-browned chicken basted in foamy herb-infused garlic butter. Juicy, restaurant-style results happen fast in one skillet with garlic cloves and fresh thyme in the butter.
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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
  

Chicken
  • 4 boneless skinless chicken thighs (or bone-in) Use skinless for easier searing; bone-in adds extra flavor if desired.
Garlic butter
  • 4 tbsp unsalted butter Unsalted keeps the seasoning balanced.
  • 6 garlic cloves Smashed and peeled for quick browning.
  • 1 fresh thyme Use the leaves from sprigs.
  • 1 fresh rosemary Use the needles from sprigs.
  • 1 tbsp olive oil For searing the chicken.
  • 1 salt To taste; season both sides generously.
  • 1 black pepper To taste; season both sides generously.
  • 1 lemon wedges For serving.

Equipment

  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Season & sear the chicken
  1. Season chicken generously with salt and pepper on both sides. Make sure the seasoning fully coats the surfaces for even flavor.
  2. Heat olive oil in a large heavy skillet over medium-high heat until shimmering. Add chicken and sear 5-6 minutes per side until golden and cooked through, then remove and set aside.
Make foamy garlic butter & baste
  1. Reduce heat to medium, then add butter, smashed garlic, thyme, and rosemary. Cook until the butter foams and the garlic turns golden, about 2 minutes.
  2. Return chicken to the pan and tilt it slightly. Use a spoon to baste the chicken repeatedly with the garlic butter for 2 minutes.
Serve
  1. Serve immediately with the garlic pan butter spooned over the top. Add lemon wedges to brighten each bite.

Notes

Pro tip: don’t rush the sear—wait until the pan is hot and the chicken releases easily before flipping to build deep golden color. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently in a skillet until warmed through. Freezing: yes, up to 2 months, though the texture is best when thawed and reheated briefly. Dietary swap: use salted butter and reduce added salt accordingly if you prefer.