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–+ servings
Lemon Garlic Butter Chicken Thighs

Lemon Garlic Butter Chicken Thighs

Discover the magic of Lemon Garlic Butter Chicken Thighs: a simple yet flavorful dish perfect for weeknights or dinner parties. Crispy skin meets zesty citrus and rich garlic butter.
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Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 40 minutes
Servings: 4 people
Calories: 360
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 6 thighs bone-in, skin-on chicken thighs
  • 4 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 1 large lemon, juiced
  • 1 lemon zest
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil
  • 2 sprigs fresh thyme (or 1 teaspoon dried)

Equipment

  • Large Skillet
  • Tongs
  • Meat Thermometer
  • Paper Towels for drying the chicken
  • Knife and cutting board for prepping ingredients

Method
 

  1. Pat the chicken thighs dry with paper towels and season both sides with salt and pepper.
  2. Heat olive oil in a large skillet over medium-high heat and place chicken thighs skin-side down.
  3. Sear for 6–8 minutes until golden brown and crispy without moving the chicken.
  4. Flip the chicken and sear the other side for another 3–4 minutes.
  5. Lower the heat to medium, add butter to the skillet, and let it melt.
  6. Stir in the minced garlic and spoon the garlic butter over the chicken, adding lemon juice and zest.
  7. Cover the skillet and cook for an additional 10 minutes until the internal temperature reaches 165°F.
  8. Garnish with fresh parsley before serving.

Nutrition

Calories: 360kcalCarbohydrates: 2gProtein: 24gFat: 28gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gCholesterol: 120mgSodium: 650mgPotassium: 500mgSugar: 1gVitamin A: 5IUVitamin C: 10mgCalcium: 2mgIron: 10mg

Notes

For extra crispy skin, chill the chicken uncovered in the fridge for 30 minutes before cooking.
Use a cast-iron skillet for best results.
Feel free to swap thyme for rosemary or oregano based on your flavor preference.
Leftovers can be stored in an airtight container in the fridge for up to 3–4 days.
Save the leftover pan juices for drizzling over rice or veggies to enhance flavor!
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