Garlic Butter Chicken Thighs

Steps

1. 1. Season the chicken

   • Pat 4 chicken thighs completely dry with paper towels.
   • Season all over with 1 tsp salt, 1/2 tsp pepper, and 1/2 tsp garlic powder.

2. 2. Sear skin-side down

   Warning: Hot fat will spatter when chicken hits the pan. Use a splatter screen if you have one.

   • Heat a large cast iron skillet over medium-high heat for 2 minutes until hot.
   • Add 1 tbsp butter and swirl to coat.
   • Place chicken thighs skin-side down; do not move them for 12–14 minutes until skin is deep golden and releases cleanly.
   • Flip and cook 8–10 minutes more until juices run clear or internal temperature reads 165°F.

   The skin will stick at first — that's normal. It releases on its own when properly seared.

3. 3. Make the garlic butter

   • Transfer chicken to a plate to rest.
   • Reduce heat to medium-low.
   • Add remaining 2 tbsp butter and 6 garlic cloves to the skillet.
   • Cook 1–2 minutes, stirring, until garlic is golden and fragrant.
   • Add 1/2 tsp red pepper flakes and stir 30 seconds.
   • Return chicken to the skillet and spoon garlic butter over each piece.
   • Scatter 2 tbsp parsley over the top and serve from the pan.