Garlic Butter Chicken Skillet Recipe - One Pan Wonder (Print Version)
Garlic butter chicken skillet recipe with juicy chicken thighs, crispy skin, and rich garlic butter sauce. Ready in 30 minutes, one pan cleanup!
# Recipe Info:
Prep Time: 10 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 30 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Gluten-Free, Keto-Friendly
# Ingredients:
→ Main Ingredients
01 -
6 bone-in chicken thighs
02 -
1 cup chicken broth
03 -
2 tablespoons olive oil
→ Flavor Base
04 -
6 cloves garlic, minced
05 -
4 tablespoons butter
06 -
1 lemon, juiced
→ Seasonings
07 -
Salt to taste
08 -
Black pepper to taste
→ Optional Enhancements
09 -
Fresh thyme sprigs
10 -
Heavy cream splash
11 -
Red pepper flakes
# Instructions:
01 -
Pat chicken thighs completely dry with paper towels and season generously with salt and pepper on both sides. Let sit at room temperature for 15 minutes.
02 -
Heat a cast iron or heavy skillet over medium-high heat. Add olive oil and let it shimmer.
03 -
Place chicken skin-side down and sear for 5-7 minutes until skin releases easily. Flip and cook 4-5 minutes more.
04 -
Transfer chicken to a plate and tent with foil. Don't clean the pan - those brown bits are flavor gold.
05 -
Reduce heat to medium, add butter to the same pan. Once melted and foaming, add minced garlic and stir constantly for 30 seconds until fragrant.
06 -
Pour in chicken broth and lemon juice, scraping up browned bits. Return chicken skin-side up and simmer 10-12 minutes until internal temp reaches 165°F.
# Notes:
01 -
Don't flip chicken until it releases easily - patience creates crispy skin.
02 -
Store leftovers in fridge for 3 days, reheat in 350°F oven to maintain crispiness.
03 -
Drumsticks work as substitute but need 5-10 minutes longer cooking time.
04 -
Serve over mashed potatoes or egg noodles to soak up the garlic butter sauce.
# Equipment Needed:
01 -
Cast iron or heavy skillet
02 -
meat thermometer
03 -
tongs
# Nutrition (Per Serving):
Calories: 285
Total Fat: 22g
Total Carbohydrate: 3g
Protein: 28g