Garlic Chicken Thighs

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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.

Prep Time10

Cook Time20

Total Time30

Course: Chicken

Cuisine: American Recipes

Keyword: Garlic Chicken Thighs

Servings: thighs

Author: Bee Yinn Low

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

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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