Go Back Email Link
Square recipe image for Lemon Garlic Butter Chicken Thighs with crispy chicken and lemon garlic butter sauce

Lemon Garlic Butter Chicken Thighs

Crispy, juicy chicken thighs cooked in a rich garlic butter sauce with bright lemon flavor. Perfect for quick weeknight dinners.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 34 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 4-6 bone-in, skin-on chicken thighs about 2-2½ lb
  • 1½ tsp kosher salt
  • freshly ground black pepper to taste
  • 1-2 tsp smoked or sweet paprika optional
  • 1 tbsp olive oil
  • 3 tbsp unsalted butter
  • 4 cloves garlic minced
  • 1 lemon zest zest of 1 lemon
  • 2 tbsp lemon juice
  • ¼ cup low-sodium chicken broth or dry white wine optional
  • 1-2 tsp fresh thyme leaves or 1 teaspoon dried thyme
  • 1-2 tbsp fresh parsley chopped, for finishing
  • lemon slices optional garnish

Equipment

  • Heavy oven-safe skillet
  • Tongs
  • Instant-read thermometer
  • Cutting board
  • Chef’s knife
  • Microplane or zester
  • Measuring spoons
  • Liquid measuring cup
  • Small bowl
  • Oven mitts

Method
 

  1. Preheat oven to 400°F (204°C). Pat the chicken thighs dry with paper towels and season both sides with kosher salt, black pepper, and paprika if using. Let sit at room temperature for 15-20 minutes.
  2. Heat olive oil in an oven-safe skillet over medium-high heat. Place the chicken skin-side down and cook for 6-8 minutes without moving until deeply golden and crisp.
  3. Flip the chicken and brown the flesh side for 2 minutes.
  4. Transfer the skillet to the oven and roast for 18-22 minutes until the internal temperature reaches 165°F (74°C).
  5. Remove the chicken to a warm plate. Pour off excess fat from the skillet, leaving about 2 tablespoons behind.
  6. Add the butter to the skillet. Once melted, add the minced garlic and cook for 30-45 seconds until fragrant.
  7. Deglaze with chicken broth or white wine if using, scraping up browned bits. Stir in lemon zest, lemon juice, and thyme, then simmer for 1-2 minutes.
  8. Return the chicken to the pan, spoon the sauce over the thighs, sprinkle with chopped parsley, garnish with lemon slices, and serve immediately.

Notes

Pat the skin very dry for crispier chicken. Do not move the thighs while searing. Use an instant-read thermometer for best accuracy. This recipe is naturally gluten-free. Store leftovers in the fridge for 3-4 days or freeze for up to 3 months.
QR Code
QR Code linking back to recipe