Go Back

30-Minute Juicy Garlic Butter Chicken Thighs

Helen T. Patterson
Tender, juicy chicken thighs seared to golden perfection and finished in a rich garlic-butter pan sauce.
High in protein and low in carbs, this 30-minute recipe is perfect for weeknight dinners, meal prep, or a satisfying family meal.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Main Course
Cuisine American, Comfort Food
Servings 4

Equipment

  • 12-inch skillet or frying pan
  • Tongs
  • Measuring spoons (1 tsp, ½ tsp, 1 tbsp)
  • Measuring cups (½ cup, ¾ cup)
  • Knife and cutting board
  • Whisk or spoon for stirring
  • Instant-read thermometer

Ingredients
  

  • 2 lb boneless skinless chicken thighs (about 6 thighs)
  • 1 tsp Italian seasoning
  • 1 tsp kosher salt
  • ½ tsp garlic powder
  • ½ tsp paprika
  • ½ tsp black pepper
  • 1 tbsp olive oil
  • 4 cloves garlic minced
  • 1 tbsp fresh thyme leaves or finely chopped fresh parsley
  • ½ cup dry white wine or substitute with chicken broth
  • ¾ cup chicken broth
  • 1 tbsp lemon juice
  • 4 tbsp cold butter cubed

Instructions
 

  • Prepare and Season Chicken Thighs: Begin by patting the chicken thighs dry using paper towels.
    Removing excess moisture ensures a beautiful golden sear when cooking. Trim any visible large pieces of fat or connective tissue for even cooking.
    In a small bowl, combine Italian seasoning, kosher salt, garlic powder, paprika, and black pepper.
    Rub this spice mixture generously over both sides of each chicken thigh, ensuring every nook and cranny is coated.
    This seasoning base creates a flavorful crust and layers of aromatic taste.
  • Heat the Pan and Sear Chicken: Place a large 12-inch skillet over medium-high heat and add the olive oil.
    Allow the oil to heat until it shimmers but isn’t smoking—this ensures the chicken sears rather than steams.
    Carefully lay the seasoned chicken thighs in the pan in a single, even layer, leaving a little space between each piece to allow proper browning.
    Cook undisturbed for 4–5 minutes until the underside develops a rich, deep golden-brown crust.
    Avoid moving the chicken too early; patience is key for maximum flavor and texture.
  • Flip and Finish Searing: Using tongs, gently flip each chicken thigh to the other side.
    Sear this side for another 4–5 minutes, maintaining the same golden-brown appearance.
    The goal is a uniform crust on both sides while keeping the interior tender and juicy.
    Once fully seared, remove the chicken from the pan and place it on a plate. This allows you to focus on the sauce without overcooking the chicken.
  • Sauté Garlic and Fresh Herbs: Reduce the heat slightly to medium, then add minced garlic and fresh thyme leaves (or parsley) to the skillet.
    Stir constantly for about 1 minute, allowing the garlic to release its aroma without burning.
    This step builds the foundation of the pan sauce, infusing it with bright, fresh herbal flavors.
    The combination of aromatic garlic and herbs immediately elevates the dish, creating a fragrant base for the liquid to follow.
  • Deglaze the Pan with Wine: Carefully pour in the dry white wine to deglaze the pan, using a wooden spoon or spatula to scrape up the browned bits stuck to the bottom.
    These caramelized bits, known as fond, are packed with flavor and essential for a rich sauce.
    Let the wine simmer for 2–3 minutes, or until reduced by half. If you prefer an alcohol-free version, substitute the wine with an equal amount of chicken broth.
  • Add Chicken Broth and Lemon Juice: Once the wine has reduced, stir in the chicken broth and freshly squeezed lemon juice.
    Bring the liquid to a gentle simmer, allowing it to mingle with the sautéed garlic and herbs.
    This creates a bright, slightly tangy base for the butter to emulsify into, balancing richness with freshness.
  • Incorporate Cold Butter Gradually: Reduce the heat to low and add the cold butter, one tablespoon at a time, whisking thoroughly after each addition.
    Using cold butter ensures the sauce emulsifies, giving it a glossy, creamy consistency rather than simply melting into an oily liquid.
    Continue whisking until all butter is incorporated, resulting in a velvety, rich sauce that clings beautifully to the chicken.
  • Return Chicken and Simmer: Nestle the seared chicken thighs back into the skillet, spooning some of the sauce over each piece.
    Simmer gently for 2–3 minutes, allowing the chicken to absorb the sauce’s flavors and reach an internal temperature of 165°F (74°C).
    Using an instant-read thermometer guarantees perfectly cooked, juicy chicken every time.
  • Garnish and Serve: Remove the skillet from heat and spoon additional sauce over the chicken.
    Sprinkle extra fresh thyme leaves or parsley for a vibrant finish.
    Serve immediately alongside your choice of sides—roasted vegetables, rice, or a crisp salad work beautifully.
    The result is tender, flavorful chicken coated in a buttery, garlicky sauce that’s both comforting and elegant.

Notes

  • Patting the chicken dry before seasoning ensures a crisp, golden sear while preventing excess liquid from steaming the meat.
  • For consistent cooking, choose chicken thighs of similar size or trim thicker pieces slightly.
  • Use cold butter when finishing the sauce; this emulsifies the liquids and gives a glossy, velvety texture.
  • Substituting chicken breasts is possible, but consider pounding them to an even thickness for uniform cooking.
  • White wine adds depth, but chicken broth works well for an alcohol-free alternative without sacrificing flavor.