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Crispy One-Pan Garlic Butter Chicken Thighs: The Best Easy Dinner

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Shatteringly crisp chicken thighs with a rich garlic butter sauce, all made in one pan in about 35 minutes. A simple yet impressive weeknight dinner that’s naturally low-carb and gluten-free.

Ingredients

Scale
  • 2 pounds bone-in, skin-on chicken thighs (4–6 thighs)
  • 4 tablespoons unsalted butter (56 grams), divided
  • 6 cloves garlic, thinly sliced or minced
  • 1½ teaspoons kosher salt (9 grams; reduce to 1 teaspoon if using Morton’s)
  • ½ teaspoon freshly ground black pepper
  • 1 tablespoon lemon juice (from ½ lemon)
  • 2 tablespoons fresh parsley or thyme, chopped
  • ¼ cup chicken broth or dry white wine (60 ml)

Instructions

  1. Pat the chicken thighs completely dry with paper towels. Let sit uncovered for 10 minutes.
  2. Season generously on both sides with kosher salt and black pepper.
  3. Preheat a 12-inch cast iron skillet or heavy stainless steel pan over medium heat for 3 minutes. Add 1 tablespoon of butter and let it melt until it sizzles gently.
  4. Place the chicken skin-side down in the pan without crowding. Press down gently with a spatula for 10 seconds.
  5. Cook without moving for 10–12 minutes until the skin is deep golden brown and crispy.
  6. Flip the chicken and cook for another 6–8 minutes until the internal temperature reaches 165°F (74°C). Remove chicken to a plate and tent loosely with foil.
  7. Pour off all but 1 tablespoon of rendered fat from the pan. Reduce heat to low and add remaining 3 tablespoons of butter. Once melted, add garlic and cook for 30–45 seconds, stirring constantly.
  8. Pour in chicken broth or white wine, scraping up browned bits. Simmer for 1 minute, then stir in lemon juice.
  9. Return chicken to the pan skin-side up. Spoon sauce over the top and warm through for 2 minutes.
  10. Garnish with fresh parsley or thyme and serve immediately.

Notes

For extra crispy skin, let salted chicken sit uncovered in the fridge for 1 hour before cooking. If using a stainless steel pan, wait until the skin releases naturally before flipping. To reheat leftovers, place in a skillet with a splash of water or broth over medium-low heat, covered, for 5 minutes; then broil for 2–3 minutes to recrisp the skin.

Nutrition

Keywords: crispy chicken thighs, garlic butter chicken, one-pan chicken, easy weeknight dinner, low-carb chicken, gluten-free chicken

Find it online: https://platebelle.com/crispy-one-pan-garlic-butter-chicken-thighs-the-best-easy-dinner/