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This Garlic Chicken Thighs recipe combines juicy bone-in, skin-on chicken thighs with the rich, aromatic flavors of garlic, butter, and a little cayenne for a tasty kick. The best part? It’s all made in one skillet, so cleanup is a breeze! This dish will quickly become a favorite in your dinner rotation.
Crispy Garlic Chicken Thighs
I make these crispy garlic chicken thighs all the time, and they never disappoint. The skin gets golden and crispy, the inside stays juicy, and the garlic-butter sauce with a touch of cayenne brings everything together. It’s made with simple ingredients, all in one pan—perfect for when I want something easy but full of flavor.
This is one of those dishes that always gets a “wow” at the table, even though it’s so simple to pull off. If you’re looking for a fuss-free recipe that’s bursting with flavor, give this one a try. It’s super easy to make, and the taste never disappoints every time. Be sure to check out my tips and tricks below to make this chicken thighs recipe perfect every time!
Add This To Your Weeknight Meals
- Crispy, juicy perfection. The skin crisps up beautifully, while the inside stays tender and juicy. It’s the best of both worlds in one dish.
- Garlicky, buttery sauce. The garlic-butter sauce, with just a hint of cayenne, ties everything together, making every bite full of flavor and totally irresistible.
- One-pan magic. Minimal cleanup! Everything cooks in one skillet, from the crispy chicken to the flavorful garlic-butter sauce. So simple!
Ingredients You’ll Need
- Chicken thighs – For the juiciest meat and crispy skin, go with bone-in, skin-on chicken thighs. If you prefer boneless, skin-on thighs, they’ll still work, but they’ll cook a bit faster and won’t be quite as juicy.
- Salt
- Black pepper
- Garlic
- Olive oil
- Butter
- Chicken broth
- Cayenne pepper – If you want a milder spice, you can use smoked paprika.
- Italian parsley – You can use fresh basil or cilantro if you prefer.
- Lemon wedges
For the full ingredient list and details, be sure to check out the recipe card at the bottom of this post.
How To Make Garlic Chicken Thighs
Grab a skillet—cast iron works best if you have it—and heat it up over medium-low. Start by placing the chicken thighs in, skin side up. While it’s cooking, drizzle in about a tablespoon of olive oil. Let the chicken cook until the skin gets all golden and crispy, and the bottom’s a nice brown. Just make sure the chicken’s cooked all the way through!
Once the chicken’s done, take it out of the skillet and set it aside. Throw in the rest of the olive oil and butter, and let it melt. Add the garlic—you can either break it up into cloves or keep the heads whole, totally up to you. Cook it on low heat, just letting it sauté until it starts smelling amazing. Then, pour in the chicken broth and sprinkle in the cayenne pepper.
Now, pop the chicken thighs back into the skillet and let them simmer for about 1-2 minutes, so they soak up all that flavorful broth. Taste it, and feel free to add a bit more salt, black pepper, or cayenne if you want a kick. Toss in the parsley, give everything a good stir, and you’re all set!
Serve it up right away with some lemon wedges on the side. Just squeeze that fresh lemon juice over the chicken before you dig in—it really brightens everything up!
Secrets To Perfectly Crispy Garlic Chicken
- Bone-in, skin-on thighs are your best bet for juicy meat and crispy skin. The bone helps keep the chicken moist, while the skin crisps up perfectly when cooked properly.
- Don’t rush the sear. Let the chicken cook undisturbed on medium-low heat. If you rush it, the skin won’t get crispy and might turn soggy.
- When you put the chicken in the pan, make sure there’s space between each piece. Overcrowding can lead to steaming, and you definitely want to be searing, not steaming, for that perfect crispy skin.
- Take your time with the garlic in the butter and oil. Cooking it slowly releases all the amazing flavors that really bring the sauce together.
Frequently Asked Questions
Yes, thaw the chicken thighs first and be sure to pat them dry. This helps get that crispy skin and ensures they cook evenly.
You can use chicken breasts, but they won’t be as juicy as thighs. Chicken breasts cook faster and tend to dry out, so you’ll need to adjust the cooking time. Thighs are the best for this recipe!
I wouldn’t swap for minced garlic. Whole garlic heads give a richer flavor and won’t burn like minced garlic can. Stick with the whole heads for the best taste!
Keep the cooked chicken in an airtight container in the fridge for 3–4 days. Be sure to store it with the garlic sauce to keep the meat nice and moist.
To reheat, warm the chicken in a skillet on medium-low with a splash of broth or water, then cover to steam. Or, wrap it in foil and heat in the oven at 325°F (160°C) for 10–15 minutes.
This recipe is 393 calories per thigh.
What To Serve With Garlic Chicken Thighs
For an easy and wholesome weeknight dinner, I recommend the following recipes:
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Recipes You Might Like
Garlic Chicken Thighs
Ingredients
- 6 skin-on, bone-in chicken thighs, pat dry with paper towels
- salt
- ground black pepper
- 2 heads garlic, top trimmed off
- 2 tablespoons olive oil
- 1-2 tablespoons butter, salted/unsalted, optional
- 1/3 cup chicken broth
- 3 dashes cayenne pepper
- 2 tablespoons chopped Italian parsley
- lemon wedges, for serving
Instructions
- Heat up a skillet, preferably cast-iron, on medium-low heat. Pan-sear and cook the chicken thighs, skin side up first. As the skillet cooks the chicken, add 1 tablespoon of olive oil and continue to cook the chicken thighs until the skin turns golden brown and the bottom part is nicely browned. Make sure the chicken thighs are completely cooked through.
- Remove the chicken thighs from the skillet and add the remaining olive oil and the butter. Add the garlic (you can break them up into individual cloves or keep the whole heads of garlic) and cook on low heat, sautéing until the garlic becomes aromatic. Add the chicken broth and cayenne pepper.
- Transfer the chicken thighs back to the skillet, and cook, simmering for 1-2 minutes or until the chicken thighs soak up the chicken broth. Add more salt, black pepper, and cayenne pepper to taste. Add the parsley and stir to combine well.
- Serve immediately with lemon wedges, squeezing the lemon juice onto the chicken before serving.
Notes
- Bone-in, skin-on thighs are your best bet for juicy meat and crispy skin. The bone helps keep the chicken moist, while the skin crisps up perfectly when cooked properly.
- Don’t rush the sear. Let the chicken cook undisturbed on medium-low heat. If you rush it, the skin won’t get crispy and might turn soggy.
- When you put the chicken in the pan, make sure there’s space between each piece. Overcrowding can lead to steaming, and you definitely want to be searing, not steaming, for that perfect crispy skin.
- Take your time with the garlic in the butter and oil. Cooking it slowly releases all the amazing flavors that really bring the sauce together.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
