Crispy One-Pan Garlic Butter Chicken Thighs: Easy 30-Minute Dinner
Crispy, juicy chicken thighs with a rich garlic butter sauce, all made in one pan in under 30 minutes. Perfect for busy weeknights when you want a delicious, comforting meal without the fuss.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 4 bone-in, skin-on chicken thighs (about 1.5 pounds / 680 grams)
- 1 teaspoon kosher salt (5 grams)
- 1/2 teaspoon black pepper (2 grams)
- 1/2 teaspoon garlic powder (2 grams)
- 3 tablespoons unsalted butter (42 grams)
- 5 cloves garlic, minced (about 15 grams)
- 1 tablespoon fresh lemon juice (15 ml)
- 1 tablespoon chopped fresh parsley (optional, for garnish)
Instructions
- Prep the chicken. Pat the chicken thighs dry with paper towels. Season both sides generously with salt, pepper, and garlic powder. Let them sit at room temperature for 10 minutes while you prep the garlic and parsley.
- Start the chicken skin-side down. Place the chicken thighs skin-side down in a cold cast-iron skillet. Turn the heat to medium-high and let the chicken cook undisturbed for 8 to 10 minutes until the skin is deep golden brown and releases easily from the pan.
- Flip and sear the other side. Using tongs, flip the chicken thighs over. Cook for 4 to 5 minutes until the other side is golden brown.
- Make the garlic butter. Reduce the heat to medium-low. Push the chicken to one side of the pan and add the butter to the empty space. Let it melt, then add the minced garlic. Stir constantly for 30 to 45 seconds until the garlic is fragrant and just starting to turn golden.
- Finish in the oven (or on the stovetop). Spoon some of the garlic butter over the chicken thighs. Transfer the skillet to a preheated 400°F (200°C) oven. Bake for 8 to 10 minutes until the internal temperature reaches 175°F (80°C) for bone-in thighs. If you don’t have an oven-safe pan, cover the skillet with a lid and cook on low heat for the same amount of time.
- Rest and serve. Remove the skillet from the oven. Squeeze fresh lemon juice over the chicken and sprinkle with parsley. Let the chicken rest for 5 minutes before serving.
Notes
Start with a cold pan for the crispiest skin. Don’t crowd the pan—cook in batches if needed. Watch the garlic carefully as it burns quickly. Let the chicken rest for 5 minutes before serving for the juiciest results. For dairy-free, use avocado oil or vegan butter.
Nutrition
- Serving Size: 1 chicken thigh with
- Calories: 380
- Sodium: 520
- Fat: 29
- Saturated Fat: 12
- Carbohydrates: 2
- Protein: 28
Keywords: crispy chicken thighs, garlic butter chicken, one-pan dinner, 30-minute meal, weeknight dinner, easy chicken recipe, cast iron skillet chicken