Skillet Garlic Butter Chicken Thighs

• 4 boneless skinless chicken thighs
• 2 tablespoons olive oil
• 4 tablespoons unsalted butter
• 6 cloves garlic, minced
• 1 teaspoon paprika
• 1 teaspoon dried thyme
• Salt to taste
• Black pepper to taste
• 2 tablespoons fresh parsley, chopped
• 1 lemon, juiced
• Optional: red pepper flakes for heat

Steps

1. 1 Pat chicken thighs dry with paper towels and season with salt and pepper.
2. 2 Heat olive oil in a large skillet over medium-high heat.
3. 3 Add chicken thighs and cook for 5 minutes per side or until golden brown and cooked through.
4. 4 Remove chicken and set aside.
5. 5 In the same skillet, melt 2 tablespoons of butter and sauté minced garlic until fragrant.
6. 6 Stir in paprika and thyme, cooking for another minute.
7. 7 Add the remaining butter and lemon juice, whisking to combine and create a sauce.
8. 8 Return chicken to the skillet, spooning the sauce over the chicken to coat.
9. 9 Garnish with fresh parsley before serving.
10. 10 Serve immediately with extra sauce spooned over the top.

Nutrition

Tips

• For extra flavor, marinate the chicken thighs in garlic and lemon juice for 30 minutes before cooking.
• If you prefer crispy skin, you can leave the skin on the chicken thighs.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat to restore the sauce's luscious texture.

Serving Suggestions

• Serve with a side of steamed broccoli and mashed potatoes.
• Pairs well with a crisp green salad.

FAQ