Description
Crispy, juicy chicken thighs simmered in a rich garlic butter sauce with fresh herbs—all made in one skillet for the perfect weeknight dinner.
Ingredients
Scale
- 6 bone-in, skin-on chicken thighs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 6 tablespoons unsalted butter
- 8 garlic cloves, minced
- 1/2 cup chicken broth
- 4 sprigs fresh thyme
- 1 sprig fresh rosemary
- 1 tablespoon olive oil
Instructions
- Heat a large skillet over medium-high heat and add olive oil.
- Season chicken thighs with salt, pepper, and paprika.
- Sear chicken skin-side down for 5–6 minutes until golden, then flip and cook another 5 minutes. Remove and set aside.
- Reduce heat to medium. Add butter to the skillet and stir in garlic. Cook for 1–2 minutes until fragrant.
- Pour in chicken broth and scrape up browned bits. Add thyme and rosemary.
- Return chicken to the skillet, skin-side up. Cover and simmer on low for 20–25 minutes, basting occasionally.
- Uncover and increase heat for the last 5 minutes to crisp the skin if needed.
- Serve hot with sauce spooned over and extra herbs for garnish.
Notes
- Pat chicken dry before seasoning for crispier skin.
- Use a cast iron skillet for better browning.
- Chop garlic fresh—pre-minced garlic won’t deliver the same flavor.