Garlic Brown Butter Chicken Thighs (Print View)

Chicken thighs nestled in golden brown butter, garlic, and fresh herbs for a comforting meal.

# Components:

→ Chicken

01 - 8 bone-in, skin-on chicken thighs (about 2.5 lbs)
02 - 1 teaspoon kosher salt
03 - 1/2 teaspoon freshly ground black pepper

→ Brown Butter Garlic Sauce

04 - 4 tablespoons unsalted butter
05 - 6 cloves garlic, minced
06 - 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
07 - 1 tablespoon fresh rosemary, chopped or 1 teaspoon dried rosemary
08 - 1/2 teaspoon red pepper flakes (optional)
09 - 1 tablespoon lemon juice
10 - 1/4 cup low-sodium chicken broth

→ Garnish

11 - 2 tablespoons chopped fresh parsley
12 - Lemon wedges, for serving

# Directions:

01 - Pat chicken thighs dry with paper towels. Season both sides evenly with kosher salt and ground black pepper.
02 - Heat a large skillet over medium-high heat. Place chicken thighs skin-side down and sear for 6 to 7 minutes until the skin turns crisp and golden. Flip and cook for an additional 5 minutes. Remove chicken and set aside.
03 - Reduce heat to medium. Add unsalted butter to the same skillet and cook, swirling occasionally, until the butter foams and turns golden brown with a nutty aroma, about 2 to 3 minutes.
04 - Add minced garlic, thyme, rosemary, and red pepper flakes if desired. Sauté for 1 minute until fragrant.
05 - Stir in lemon juice and chicken broth, scraping any browned bits from the bottom of the pan.
06 - Return chicken thighs to the skillet skin-side up. Spoon some sauce over the chicken pieces. Reduce heat to low, cover, and simmer for 12 to 15 minutes until chicken is cooked through (internal temperature should reach 165°F).
07 - Uncover and simmer for 2 to 3 minutes more to thicken the sauce, if preferred.
08 - Finish with chopped parsley and lemon wedges. Serve immediately.

# Expert Advice:

01 -
  • Made with simple ingredients you probably already have
  • Full of deep savory flavor from brown butter and fresh herbs
  • Great for gluten-free eaters
  • Perfect for make-ahead and leftovers taste just as good
02 -
  • Naturally gluten-free and great for anyone avoiding wheat
  • High in protein perfect for a satisfying meal that keeps you full
  • Sauce can be doubled for extra drizzling over veggies or rice
03 -
  • Patting the chicken dry is the number one secret for crackly skin
  • Let the butter go just past golden for that real nutty depth but pull it off the heat before it smells burnt
  • Always use fresh lemon juice for brightness bottled will not deliver the same lively flavor

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