Garlic Chicken Thighs
This Garlic Chicken Thighs recipe combines juicy bone-in, skin-on chicken thighs with the rich, aromatic flavors of garlic, butter, and a little cayenne for a tasty kick. The best part? It’s all made in one skillet, so cleanup is a breeze! This dish will quickly become a favorite in your dinner rotation.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 6 skin-on, bone-in chicken thighs (pat dry with paper towels)
- salt
- ground black pepper
- 2 heads garlic (top trimmed off )
- 2 tablespoons olive oil
- 1-2 tablespoons butter, salted/unsalted (optional )
- 1/3 cup chicken broth
- 3 dashes cayenne pepper
- 2 tablespoons chopped Italian parsley
- lemon wedges (for serving)
Instructions
- 1
Heat up a skillet, preferably cast-iron, on medium-low heat. Pan-sear and cook the chicken thighs, skin side up first. As the skillet cooks the chicken, add 1 tablespoon of olive oil and continue to cook the chicken thighs until the skin turns golden brown and the bottom part is nicely browned. Make sure the chicken thighs are completely cooked through.
- 2
Remove the chicken thighs from the skillet and add the remaining olive oil and the butter. Add the garlic (you can break them up into individual cloves or keep the whole heads of garlic) and cook on low heat, sautéing until the garlic becomes aromatic. Add the chicken broth and cayenne pepper.
- 3
Transfer the chicken thighs back to the skillet, and cook, simmering for 1-2 minutes or until the chicken thighs soak up the chicken broth. Add more salt, black pepper, and cayenne pepper to taste. Add the parsley and stir to combine well.
- 4
Serve immediately with lemon wedges, squeezing the lemon juice onto the chicken before serving.