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Crispy One-Pan Garlic Butter Chicken Thighs: Best Easy Dinner

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This crispy one-pan garlic butter chicken thighs recipe is proof that you don’t need a dozen ingredients or hours in the kitchen to make something incredible. It’s simple, fast, and delivers every single time with crispy skin, juicy meat, and a luscious garlic butter sauce.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs (about 1.5 to 2 pounds total)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder (optional but recommended)
  • 3 tablespoons unsalted butter
  • 6 cloves garlic, thinly sliced
  • 1 tablespoon fresh lemon juice (about half a lemon)
  • 2 tablespoons low-sodium chicken broth
  • 1 tablespoon fresh parsley, chopped

Instructions

  1. Pat the chicken dry with paper towels. This is the most important step for crispy skin.
  2. Season both sides of the chicken thighs with salt, pepper, and garlic powder. Let sit at room temperature for 10 minutes.
  3. Place the chicken thighs skin-side down in a cold 10-inch or 12-inch cast iron skillet. Turn the heat to medium.
  4. Cook the chicken skin-side down for 12-14 minutes without moving. The skin should be deep golden brown and crispy.
  5. Flip the chicken using tongs and cook for another 8-10 minutes on the second side. Internal temperature should reach 165°F (74°C).
  6. Transfer the cooked chicken to a clean plate and tent loosely with foil. Let rest while making the sauce.
  7. Pour off all but 1 tablespoon of rendered chicken fat from the skillet. Return the skillet to medium-low heat.
  8. Add the butter and let it melt, swirling occasionally. Once foamy, add the sliced garlic and cook for 1-2 minutes, stirring constantly, until fragrant and just starting to turn golden.
  9. Pour in the chicken broth and lemon juice, scraping up browned bits from the bottom of the skillet. Let simmer for 1-2 minutes until slightly thickened.
  10. Return the chicken to the skillet, skin-side up. Spoon the garlic butter sauce over the top. Warm through for 1-2 minutes.
  11. Garnish with fresh parsley and serve immediately.

Notes

Start with a cold pan for the crispiest skin. Don’t overcrowd the pan; cook in batches if needed. Save the rendered chicken fat for roasting vegetables. Let the chicken rest for 5 minutes before serving to keep it juicy.

Nutrition

Keywords: crispy chicken thighs, garlic butter chicken, one-pan dinner, easy chicken recipe, 30-minute meal, cast iron skillet chicken

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