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Quick Juicy Garlic Butter Chicken Thigh Skillet Recipe with Lemon Pan Sauce

garlic butter chicken thigh skillet - featured image
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A fast and flavorful skillet chicken recipe featuring crispy skin, juicy meat, and a bright lemon garlic butter pan sauce. Perfect for weeknights or casual dinners.

Ingredients

Scale
  • 6 bone-in, skin-on chicken thighs (2 to 2.5 pounds / 900g to 1.1kg)
  • Salt and freshly ground black pepper, to taste
  • 4 tablespoons unsalted butter (56g)
  • 4 large garlic cloves, minced
  • Juice of 1 fresh lemon (about 2 tablespoons / 30ml)
  • 1/2 cup chicken broth or stock (120ml)
  • 1 tablespoon olive oil (15ml)
  • 2 tablespoons fresh parsley, chopped (optional)

Instructions

  1. Pat the chicken thighs dry with paper towels. Season generously with salt and pepper on both sides. (5 minutes)
  2. Heat a heavy skillet or cast iron pan over medium-high heat. Add olive oil and warm until shimmering but not smoking. (2 minutes)
  3. Place chicken thighs skin-side down in the skillet without crowding. Cook without moving for 7-9 minutes until skin is deep golden brown and releases easily. (7-9 minutes)
  4. Flip the chicken, reduce heat to medium, add butter and minced garlic around the chicken. Let butter melt and baste chicken occasionally with garlic butter. Cook for another 7-8 minutes until internal temperature reaches 165°F (74°C). Watch garlic to avoid burning. (7-8 minutes)
  5. Remove chicken and set aside on a plate tented with foil. Pour off excess fat, leaving about 1 tablespoon in the pan. Add chicken broth and lemon juice. Scrape browned bits from skillet bottom with a wooden spoon. Simmer sauce for 2-3 minutes until slightly reduced and glossy. (3-4 minutes)
  6. Return chicken to skillet briefly, spooning pan sauce over each thigh to coat. Sprinkle with fresh parsley if using. Serve immediately. (2 minutes)

Notes

Pat chicken dry for crispy skin. Avoid overcrowding pan to prevent steaming. Add garlic after flipping to avoid burning. Use a cast iron skillet for best crust. If skin loses crispness, broil for 1-2 minutes before making sauce. Sauce can be thickened by simmering longer or adding cornstarch slurry. Substitute coconut oil for butter for dairy-free option. Use vegetable broth instead of chicken broth if preferred.

Nutrition

Keywords: garlic butter chicken, chicken thighs, skillet chicken, lemon pan sauce, quick chicken recipe, juicy chicken, crispy chicken skin

Find it online: https://lirafood.com/quick-juicy-garlic-butter-chicken-thigh-skillet-recipe-with-lemon-pan-sauce/