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Introduction:
Some recipes just hit differently — and this is one of them. After cooking it four times in two weeks, I can confidently say these Golden Garlic Butter Chicken Thighs are officially in my weekly rotation. Crispy on the outside, tender on the inside, and drenched in a rich garlic butter sauce, they’re perfect for quick dinners or impressing weekend guests. If you're craving a new comfort food classic, this is the one.
Ingredients:
For the Chicken:
6 bone-in, skin-on chicken thighs
1 tsp salt
½ tsp black pepper
1 tsp smoked paprika
1 tbsp olive oil
For the Garlic Butter Sauce:
3 tbsp unsalted butter
5 cloves garlic, minced
1 tsp fresh thyme (or ½ tsp dried)
½ tsp red pepper flakes (optional, for heat)
½ cup chicken broth
Juice of half a lemon
Instructions:
Prep the Chicken:
Pat chicken thighs dry with paper towels. Season both sides with salt, pepper, and smoked paprika.
Sear for Crispiness:
Heat olive oil in a large oven-safe skillet over medium-high heat. Place chicken thighs skin-side down and sear for 5–7 minutes, or until golden and crispy. Flip and cook the other side for 3 minutes. Remove from pan and set aside.
Make the Garlic Butter Sauce:
Lower the heat to medium. In the same skillet, melt the butter. Add minced garlic, thyme, and red pepper flakes. Sauté for 1 minute until fragrant.
Deglaze and Simmer:
Pour in chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan. Let simmer for 2 minutes.
Finish in the Oven:
Return chicken to the skillet, skin-side up. Spoon some of the sauce over the top. Bake at 400°F (200°C) for 20–25 minutes, or until chicken reaches 165°F internally and skin is deeply golden.
Serve:
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