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Garlic Butter Lemon Chicken Thighs

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Crispy, juicy chicken thighs seared in garlic butter and finished with a bright lemon sauce. This easy, crowd-pleasing dinner comes together in under an hour with simple pantry staples.

Ingredients

Scale
  • 2 lbs (about 6–8 pieces) bone-in, skin-on chicken thighs
  • 1 1/2 teaspoons fine sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon smoked or sweet paprika
  • 1/2 teaspoon garlic powder
  • 4 tablespoons unsalted butter, divided
  • 1 tablespoon olive oil
  • 4 cloves fresh garlic, minced
  • Zest and juice from 1 large lemon
  • 1/2 cup low-sodium chicken broth
  • 2 tablespoons fresh parsley, chopped (optional)

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Pat chicken thighs dry with paper towels. Season both sides with salt, pepper, paprika, and garlic powder. Press seasoning in gently.
  3. Heat a large oven-safe skillet over medium-high heat. Add olive oil and 2 tablespoons butter. Let butter foam but do not brown.
  4. Add chicken thighs skin-side down. Sear for 5-7 minutes until skin is deep golden and releases easily from the pan.
  5. Flip chicken thighs skin-side up. Add remaining 2 tablespoons butter and minced garlic to the skillet. Sauté garlic around chicken for 1 minute, being careful not to burn.
  6. Sprinkle lemon zest over chicken, then pour in lemon juice and chicken broth. Scrape up any browned bits from the bottom of the pan.
  7. Transfer skillet to oven. Bake uncovered for 18-22 minutes, or until chicken reaches 175°F (80°C) internally and juices run clear.
  8. Remove skillet from oven. Transfer chicken to a plate or tent loosely with foil. Let rest for 5-7 minutes.
  9. If sauce needs thickening, place skillet back on stove over medium heat and simmer for 2-3 minutes, stirring and scraping. Taste and adjust salt or lemon as desired.
  10. Return chicken to skillet or pour sauce over chicken on a platter. Sprinkle with chopped parsley and serve hot.

Notes

Pat chicken very dry for the crispiest skin. Don’t overcrowd the pan when searing. Use both lemon zest and juice for maximum flavor. Rest chicken after baking for juiciness. Sauce can be thickened on the stovetop if needed. For dairy-free, use plant-based butter. For boneless, skinless thighs, reduce oven time by 5-7 minutes.

Nutrition

Keywords: garlic butter chicken, lemon chicken thighs, crispy chicken, easy dinner, skillet chicken, weeknight meal, gluten-free, low carb, high protein

Find it online: https://pokirecipes.com/garlic-butter-lemon-chicken-thighs-easy-crispy-dinner-recipe/