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Introduction: There are moments in life when a recipe just speaks to you — and this one? It practically shouted. The second I laid eyes on it, I had a gut feeling it would be a knockout. And wow, was I ever right. This dish is the kind of weeknight miracle you’ll want on repeat: juicy chicken thighs seared until golden, bathed in a silky garlic butter sauce, and finished with just the right amount of seasoning to make your taste buds sing.
Whether you're feeding the family, hosting a casual dinner, or simply craving something delicious without a ton of effort, this recipe hits every mark. Let’s get cooking.
Ingredients:
6 bone-in, skin-on chicken thighs
1 tsp kosher salt
½ tsp freshly ground black pepper
1 tsp paprika
1 tbsp olive oil
3 tbsp unsalted butter
6 garlic cloves, minced
½ cup chicken broth
1 tbsp chopped fresh parsley (optional for garnish)
Lemon wedges for serving (optional)
Directions:
Prep the Chicken: Pat the chicken thighs dry with paper towels. Season generously on both sides with salt, pepper, and paprika.
Sear: In a large skillet, heat olive oil over medium-high heat. Place chicken thighs skin-side down and sear for 5–7 minutes until the skin is crispy and golden. Flip and cook the other side for another 5 minutes. Remove chicken and set aside.
Make the Garlic Butter Sauce: Reduce heat to medium. In the same pan, melt butter. Add minced garlic and cook for 30 seconds, stirring constantly to avoid burning.
Deglaze: Pour in chicken broth, scraping up any browned bits from the bottom of the pan. Let it simmer for 2–3 minutes until slightly reduced.
Finish Cooking: Return chicken to the pan, skin-side up. Spoon a little sauce over each piece. Cover with lid and cook on low heat for 10–12 minutes, or until internal temperature reaches 165°F (74°C).
Serve: Garnish with parsley and serve with lemon wedges on the side for a bright finish.
Presentation and Storage Tips:
Serve this dish over creamy mashed potatoes, fluffy rice, or roasted veggies to soak up all that incredible sauce.
Leftovers? Store in an airtight container in the fridge for up to 3 days. Reheat gently in a covered pan over low heat, adding a splash of broth to refresh the sauce.
Variations:
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