Go Back

Lemon Garlic Butter Chicken Thighs

Crispy, golden skin-on chicken thighs simmered in a rich, savory garlic butter sauce with bright lemon accents, served over fluffy rice.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mediterranean
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

Chicken & Seasoning
  • 6-8 pieces bone-in, skin-on chicken thighs
  • 1 tbsp olive oil
  • 1 tbsp kosher salt divided
  • 1 tsp black pepper freshly ground
  • 1 tsp garlic powder
  • 1 tsp paprika
Sauce & Assembly
  • 4 tbsp unsalted butter divided
  • 5 cloves garlic minced
  • 1 cup chicken broth
  • 1 large lemon half juiced, half sliced
  • 4 cups cooked white rice for serving
  • 0.25 cup fresh parsley chopped

Equipment

  • Cast iron skillet or large pan
  • Tongs
  • Chef's knife
  • Cutting board

Method
 

  1. Pat chicken thighs dry with paper towels. Mix salt, pepper, garlic powder, and paprika, then season chicken generously.
  2. Heat oil in a large skillet over medium-high heat. Sear chicken skin-side down for 6-8 minutes until golden and crispy.
  3. Flip chicken and cook for another 5-6 minutes until cooked through (165°F/75°C). Remove chicken and set aside.
  4. Discard all but 1 tbsp of fat. Add 1 tbsp butter and lemon slices to the skillet. Sear lemon slices for 1 minute, then remove.
  5. Add minced garlic to the pan and sauté for 30 seconds until fragrant.
  6. Deglaze with chicken broth and lemon juice, scraping up browned bits. Simmer for 3 minutes to reduce.
  7. Remove from heat. Stir in remaining 3 tbsp butter until melted and creamy. Stir in half the parsley.
  8. Return chicken to pan to coat in sauce. Serve over rice, topped with seared lemons and remaining parsley.

Notes

Ensure the chicken skin is very dry before searing to guarantee crispiness. Use low-sodium broth to control the salt level.