Garlic Brown Butter Chicken Thighs (Printable Version)
Seared chicken thighs in brown butter sauce infused with garlic, thyme, and rosemary. Simple, rich, and satisfying.
# The Ingredients You'll Need:
→ Chicken
01 - 8 bone-in, skin-on chicken thighs (approximately 2.5 lbs)
02 - 1 teaspoon kosher salt
03 - 1/2 teaspoon freshly ground black pepper
→ Brown Butter Garlic Sauce
04 - 4 tablespoons unsalted butter
05 - 6 cloves garlic, minced
06 - 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
07 - 1 tablespoon fresh rosemary, chopped or 1 teaspoon dried rosemary
08 - 1/2 teaspoon red pepper flakes (optional)
09 - 1 tablespoon lemon juice
10 - 1/4 cup low-sodium chicken broth
→ Garnish
11 - 2 tablespoons chopped fresh parsley
12 - Lemon wedges, for serving
# Step-by-Step Instructions:
01 - Thoroughly pat chicken thighs dry with paper towels. Evenly season both sides with kosher salt and freshly ground black pepper.
02 - Heat a large skillet over medium-high. Arrange chicken thighs skin-side down; sear for 6 to 7 minutes until the skin is crisp and golden. Flip thighs and cook another 5 minutes. Transfer chicken to a plate and set aside.
03 - Reduce heat to medium. Add unsalted butter to the skillet and cook, swirling occasionally, until foaming subsides and the butter turns a rich golden brown with a nutty aroma (about 2 to 3 minutes).
04 - Stir in minced garlic, thyme, rosemary, and red pepper flakes if using. Sauté for 1 minute, allowing aromatics to release their fragrance.
05 - Pour in lemon juice and chicken broth, scraping up any browned bits from the bottom of the skillet with a wooden spoon.
06 - Return chicken thighs skin-side up into the skillet. Spoon some brown butter sauce over each thigh.
07 - Reduce heat to low, cover with lid, and gently simmer for 12 to 15 minutes or until chicken reaches 165°F internal temperature.
08 - Uncover and let the sauce simmer an additional 2 to 3 minutes to reduce if desired. Garnish with chopped parsley and serve immediately with lemon wedges.
# Additional Tips::
01 -
- Quick prep and minimal cleanup
- Big on comfort flavors without heavy cream
- Deliciously crisp skin with juicy meat under every forkful
- Crowd-pleaser that feels gourmet but takes less than an hour
02 -
- Naturally gluten free when you use safe chicken broth
- Sauce can be made ahead and reheated without separating
- Leftovers are even more flavorful the next day
03 -
- Always dry chicken thoroughly before searing which guarantees crispy skin
- Do not rush the butter browning process keep heat at medium and swirl constantly for even color
- For extra lemon punch add zest to the sauce along with the juice