Garlic Butter Chicken Thighs

Steps

1. 1. Season the chicken

   • Pat 6 chicken thighs dry with paper towels.
   • Season both sides with 1 tsp salt, 1/2 tsp black pepper, and 1 tsp garlic powder.

2. 2. Sear the chicken thighs

   • Heat 1 tbsp olive oil and 2 tbsp unsalted butter in a large skillet over medium-high heat.
   • Place the chicken thighs skin-side down in the skillet; cook without moving for 5-6 minutes until skin is golden and crispy.
   • Flip the chicken thighs and cook another 4-5 minutes until browned on the second side.
   • Transfer the chicken to a plate; set aside.

3. 3. Make the garlic butter sauce

   • Reduce heat to medium-low. Add remaining 2 tbsp unsalted butter to the skillet.
   • Add 6 cloves minced garlic; cook 30 seconds until fragrant, stirring constantly.
   • Pour in 1/2 cup chicken broth and 2 tbsp fresh lemon juice; scrape up any browned bits from the pan.
   • Simmer the sauce for 2 minutes until slightly thickened.

4. 4. Finish and serve

   • Return the seared chicken thighs to the skillet, spooning some sauce over each piece.
   • Cover the skillet and cook over medium-low heat for 8-10 minutes until the chicken reaches 165°F internally.
   • Garnish with 1 tbsp chopped fresh parsley and serve warm.