Garlic Butter Chicken Thighs – Easy Recipes for Dinner

You know that moment when you walk into the kitchen and the smell of garlic and butter instantly makes you feel like everything’s going to be okay? That’s exactly what this recipe brings to the table. I can’t tell you how many times these garlic butter chicken thighs have saved my weeknight dinners — juicy, tender chicken with a golden, buttery crust that’s soaked with rich garlic flavor. It’s easy enough to whip up on a busy evening but fancy enough to impress anyone sitting at your table. Plus, there’s something so satisfying about cooking thighs—those little pockets of flavor that soak up every bit of butter and garlic magic. Trust me, once you try this, it’s going to be your go-to for easy, comforting dinners!

Quick Facts

• Yield: Serves 4
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes

Ingredients

For the Main Dish:

• 4 bone-in, skin-on chicken thighs (about 1.5 lbs)
• 3 tbsp unsalted butter
• 4 cloves garlic, minced
• 1 tsp dried thyme (or 1 tbsp fresh thyme leaves)
• Salt and freshly ground black pepper, to taste
• 1 tbsp olive oil
• 1/4 cup chicken broth or water (optional, for pan sauce)

How I Make It

Step 1:

First, pat the chicken thighs dry with paper towels to ensure crispy skin. Season both sides generously with salt and pepper. This step is key to building flavor and getting that beautiful golden crust.

Step 2:

Heat the olive oil in a large skillet over medium-high heat until hot but not smoking. Gently lay the chicken thighs skin-side down, and let them cook undisturbed for about 7-8 minutes, until the skin is deep golden brown and crispy. Resist the urge to move them around — patience pays off here!

Step 3:

Flip the thighs over and add the butter, minced garlic, and thyme to the pan. As the butter melts, tilt the pan slightly and use a spoon to baste the flavorful butter over the chicken. This helps infuse the garlic and herb flavors.

Step 4:

Reduce the heat to medium-low and continue cooking for another 8-10 minutes, or until the chicken is cooked through and registers 165°F internally. Add the chicken broth to the pan in the last few minutes for a quick, garlicky pan sauce if you like, scraping up any browned bits from the bottom.

Step 5:

Transfer the chicken to a plate and let it rest for a few minutes while you spoon the pan juices over the top. This resting step is essential for juicy, tender chicken every time.

Variations & Tips

• If you prefer boneless chicken thighs, reduce cooking time slightly — watch carefully so they don’t dry out.
• Swap thyme with rosemary or oregano for a different herb profile.
• Add a splash of lemon juice or a pinch of red pepper flakes when basting for a little brightness or heat.
• Want to keep it low-carb? Serve with sautéed greens or roasted veggies instead of carbs.
• Use a cast-iron skillet for the best crust and even heat distribution.
• If the garlic starts browning too fast, reduce the heat — burnt garlic tastes bitter!

How I Like to Serve It

This chicken is a dream with buttery mashed potatoes or creamy polenta to soak up every bit of the garlicky butter sauce. On warmer days, it pairs beautifully with a crisp green salad tossed in a light vinaigrette. For a cozy night, serve alongside roasted carrots and steamed green beans — simple, hearty, and totally satisfying.

Notes

• Store any leftovers in an airtight container in the fridge for up to 3 days.
• Reheat gently in a skillet over low heat to keep the skin crispy; microwave reheating tends to make it soggy.

Closing: Once you make these garlic butter chicken thighs, the perfect balance of crispy skin and silky garlic butter flavor will make it a dinner repeat in your house — trust me, it always works!