Name: Garlic Butter Baked Chicken Thighs
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 5 bone-in, skin-on chicken thighs; Salt and black pepper, to taste; 1 tablespoon olive oil; 1/4 cup unsalted butter; 5 cloves garlic, crushed; Fresh parsley, chopped (for garnish)

Tender, juicy chicken thighs seared to golden perfection and finished in the oven with a rich garlic-butter sauce — this recipe is a simple, satisfying dinner that’s hard to beat. With just a few ingredients and one pan, I get a comforting, flavorful meal on the table in under an hour. It’s the kind of dish I turn to on a busy weeknight or when I want something cozy and homemade without the fuss.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

5 bone-in, skin-on chicken thighs

Salt and black pepper, to taste

1 tablespoon olive oil

1/4 cup unsalted butter

5 cloves garlic, crushed

Fresh parsley, chopped (for garnish)

Directions

I start by preheating the oven to 400 °F (200 °C) and positioning a rack in the center.

I pat the chicken thighs dry using paper towels and season both sides generously with salt and black pepper.

In an oven-safe skillet, I heat the olive oil over medium heat. I place the chicken thighs skin-side down and sear them for about 5 minutes, until the skin turns golden and crispy.

Then I flip the chicken thighs over, add the butter to the skillet, and stir in the crushed garlic once the butter starts melting. I let it cook for about 30 seconds until fragrant.

I transfer the skillet to the oven and bake the chicken for about 30 minutes, or until the internal temperature hits 165 °F (74 °C).

Once done, I spoon the garlic-butter sauce over the chicken, sprinkle with chopped parsley, and serve warm.

Servings and timing

Servings: 5 servings

Prep Time: 10 minutes

Cooking Time: 35 minutes

Total Time: 45 minutes

Calories: Approximately 214 kcal per serving

Variations

I sometimes switch up the herbs by adding rosemary or thyme to the butter for a different aromatic twist. If I want to make it spicier, I add a pinch of red pepper flakes with the garlic. When I’m looking for a lighter option, I use skinless chicken thighs — though I do miss that crispy skin. Occasionally, I toss in a few baby potatoes or halved Brussels sprouts to the skillet before baking to make it a complete one-pan meal.

Storage/Reheating

I store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I like to place the chicken in a covered oven-safe dish and warm it in a 350 °F (175 °C) oven until heated through — this helps maintain the crispy skin. If I’m short on time, I microwave the chicken on medium power for about 1–2 minutes, though the skin won’t be as crisp.

FAQs

How do I know when the chicken thighs are fully cooked?

I always check that the internal temperature of the thickest part of the chicken has reached 165 °F (74 °C) using a meat thermometer. That’s the safest and most accurate way to ensure the chicken is fully cooked.

Can I use boneless chicken thighs instead?

Yes, I can use boneless chicken thighs, but I reduce the baking time to about 20–25 minutes since they cook faster. I also keep an eye on them to avoid overcooking.

What if I don’t have an oven-safe skillet?

If I don’t have an oven-safe skillet, I start the recipe in a regular pan, then transfer everything to a baking dish before placing it in the oven.

Can I use chicken breasts instead of thighs?

I can, but I prefer thighs for their juiciness and flavor. If I use breasts, I make sure they’re not too thick and adjust the cooking time to avoid drying them out.

Is it okay to freeze the leftovers?

Yes, I freeze any cooled leftover chicken in a sealed container or freezer bag for up to 2 months. I thaw it overnight in the fridge before reheating in the oven or microwave.

Conclusion

This garlic butter baked chicken thighs recipe is one of my go-to meals for a cozy, satisfying dinner that doesn’t take much effort. It’s rich, flavorful, and easy enough for weeknights but impressive enough for guests. Whether I’m cooking for one or feeding the whole family, it always hits the spot.

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