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Garlic Butter Chicken Thighs

Garlic butter chicken thighs with a quick garlic infusion, pan-searing, and repeated spoon basting for glossy, golden pan juices. Smashed garlic cloves and fresh thyme melt into butter while the chicken turns deeply browned and stays juicy.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless skinless chicken thighs Use bone-in if preferred; sear time may vary slightly.
  • 4 unsalted butter For browning the garlic and basting the chicken.
  • 6 cloves garlic Smash and peel for faster, even infusing.
  • 3 sprigs fresh thyme Adds an herb-forward aroma while the butter foams.
  • 2 sprigs fresh rosemary Use sprigs for a clean herbal finish.
  • 1 tbsp olive oil Used to sear and prevent butter from burning early.
  • 1 salt To taste; season both sides generously.
  • 1 pepper To taste; season both sides generously.
  • 1 lemon wedges For serving to brighten the garlic butter.

Equipment

  • 1 cast iron skillet

Method
 

Season and sear the chicken
  1. Season the chicken thighs generously with salt and pepper on both sides.
  2. Heat the olive oil in a large heavy skillet over medium-high heat, then add the chicken and sear for 5-6 minutes per side until golden and cooked through to 165°F.
  3. Remove the chicken and set aside while you make the garlic butter.
Make garlic butter and baste
  1. Reduce the heat to medium, then add the butter, garlic, thyme, and rosemary to the skillet.
  2. Cook until the butter foams and the garlic turns golden, about 2 minutes.
  3. Return the chicken to the pan, tilt the skillet, and use a spoon to baste the chicken repeatedly with the garlic butter for 2 minutes.
Serve
  1. Serve immediately with the garlic butter spooned over the chicken and with lemon wedges on the side.

Notes

Pro tip: tilt the skillet while basting so the garlic-herb butter pools around the chicken; this keeps the surface glossy and evenly flavored. Refrigerate leftovers in an airtight container up to 3 days; reheat gently in a skillet over medium-low until warmed through (avoid high heat to prevent dryness). Freezing is not recommended due to texture changes. For a lower-sodium option, use a reduced-sodium salt blend and season with pepper plus lemon juice at the end.