Garlic Butter Chicken

Name: Garlic Butter Chicken
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 chicken thighs; bone-in; skin-on; 2 tbsp butter; Salt and pepper to taste; 4 cloves garlic; minced; 2 tbsp butter; ½ cup chicken broth; 1 tbsp fresh thyme leaves (or 1 tsp dried); 1 tbsp lemon juice; 1 tbsp fresh parsley; chopped

Prep Time: 15 min Cook Time: 25 min Servings: 4 Easy

Ingredients

Main

4 chicken thighs
bone-in
skin-on
2 tbsp butter
Salt and pepper to taste

Garlic Butter Sauce

4 cloves garlic
minced
2 tbsp butter
½ cup chicken broth
1 tbsp fresh thyme leaves (or 1 tsp dried)
1 tbsp lemon juice
1 tbsp fresh parsley
chopped

Instructions

Pat the chicken thighs dry with paper towels and season generously with salt and pepper on both sides.

Seasoning raw chicken thighs with salt and pepper on a cutting board

Heat 2 tbsp butter in a large skillet over medium-high heat until foaming subsides. Place chicken skin-side down and cook 7-8 minutes without moving until skin is deeply golden and crispy.

Chicken thighs searing skin-side down in butter in cast iron skillet

Flip the chicken and cook another 5-6 minutes until the internal temperature reaches 165°F (74°C). According to the USDA, this is the safe minimum for poultry. Transfer to a plate.

Flipping golden crispy chicken thighs in cast iron skillet

Reduce heat to medium. Add remaining 2 tbsp butter and garlic to the same pan. Cook garlic for 30-45 seconds until fragrant — do not let it brown.

Garlic sizzling in butter in the same cast iron skillet

Pour in chicken broth and lemon juice. Scrape up any browned bits from the bottom. Simmer for 2-3 minutes until the sauce reduces slightly.

Deglazing pan with chicken broth and lemon juice for garlic butter sauce

Return chicken to the pan, spooning sauce over the top. Sprinkle with thyme and parsley. Serve immediately with the pan sauce spooned over each piece.

Finished garlic butter chicken with thyme and parsley in cast iron skillet

Personal Tips

t rush the sear.** I
t skip the deglazing step.** Those browned bits stuck to the pan are concentrated flavor. A splash of chicken broth lifts them right up and turns them into the best part of the sauce. Use a wooden spoon to scrape thoroughly.", "**Bone-in thighs over boneless.** The bone insulates the meat, keeping it juicier. I

Nutrition (per serving)

380 kcal

Calories

32g

Protein

Carbs

26g

Fat

0.5g

Fiber

Nutrition (per serving): 1 thigh with sauce | USDA FoodData Central, calculated estimates

Frequently Asked Questions

How do you make garlic butter chicken?

Sear bone-in chicken thighs skin-side down in butter until crispy, flip and cook through, then make a quick sauce by sautéing garlic in the same pan, deglazing with broth and lemon juice, and reducing until saucy.

Can you use chicken breasts instead of thighs?

Yes, but reduce cooking time by 3-4 minutes and watch carefully — breasts dry out faster than thighs. According to the USDA, the internal temperature must still reach 165°F (74°C) regardless of cut.

How do you make garlic butter sauce for chicken?

After removing the chicken, sauté minced garlic in butter for 30-45 seconds, add chicken broth and lemon juice, scrape up the browned bits, and simmer 2-3 minutes until the sauce reduces and coats a spoon.

What temperature should chicken be cooked to?

The USDA recommends an internal temperature of 165°F (74°C) measured at the thickest part of the thigh. Use a meat thermometer for accuracy — visual cues alone are unreliable.

What to serve with garlic butter chicken?

Mashed potatoes, rice, or crusty bread to soak up the sauce are classic pairings. Steamed green beans or a simple side salad add freshness without competing with the rich flavors.

Dietary Restrictions

Allergens

Dairy (butter)Possible gluten in chicken broth brands

Not Suitable For

Vegans
Lactose-intolerant (unless modified)
Dairy-free dieters

Modifications

Replace butter with olive oil or ghee for a dairy-free version. Use certified gluten-free chicken broth for a gluten-free version. The core recipe is already gluten-free with the right broth.

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