Garlic Butter Stovetop Chicken Thighs
When you’re looking for an easy but flavorful meal, look no further than these garlic butter stovetop chicken thighs. They’re juicy, packed with flavor, and so easy to make!
Chicken served in a garlic butter sauce…what can go wrong? Nothing, if you ask me. This dish is heaven for chicken. Garlic adds the poignant, beloved flavor we can’t seem to get enough of, and butter adds a light but creamy sauce for the garlic to meld in, in turn making a garlic butter sauce that can be drizzled onto a pasta, mashed potatoes, or a side of steamed or roasted vegetables.
Once this chicken is prepared, dinner is a cinch. Consider making mashed potatoes to go alongside it, or roasted veggies, or a delicious orzo pasta. The possibilities are endless which helps make this dish so versatile and painless.
This post is about how to make easy stovetop chicken thighs.
Garlic Butter Stovetop Chicken Thighs
What do I need to make these garlic chicken thighs?
To make this recipe, you will need:
- Chicken Thighs
- Canola or Vegetable Oil
- Dry Rub For Chicken Thighs:
- Onion Powder
- Garlic Powder
- Salt and Pepper
- Rubbed Sage
- For Sauce:
- Butter
- Garlic
- Apple Cider Vinegar
- Chicken Broth
How do I make these garlic butter chicken thighs?
- Start by rinsing and trimming the chicken thighs. Pat them dry with a paper towel.
- Using a meat tenderizer, pound the thicker parts of the chicken thighs until it is even in thickness throughout.
- In a small bowl, combine all of the seasoning.
- Coat the chicken with the seasoning.
Next, it’s time to cook the chicken thighs!
- Use a large, flat-bottomed pan and heat the oil over medium heat. Once the oil is hot, gently place the chicken thighs in the pan with the smooth side down first. Let it sear for 7-8 minutes without moving it.
- Flip the chicken over and cook the other side for about 4-5 minutes.
- Carefully move the chicken thighs to one side of the pan and add the butter to melt.
- Add the garlic and cook for about 30 seconds.
- Increase the heat to medium-high heat. Carefully add the vinegar and chicken broth to the pan (do so carefully as it will splatter!).
- Now, carefully scrape the brown bits from the bottom of the pan with a flat-top wooden spoon. Be sure to get to the pan under the chicken too.
Next, spread the chicken out again in the pan. Let the chicken absorb the flavors and simmer until reduced to half (about 2 minutes).
Once the chicken is cooked through (with an internal temperature of 165°F), remove it from heat. What remains are the chicken pieces and garlic butter sauce.
Tips!
- Make sure the pan or skillet is big enough to accommodate multiple chicken thighs.
- Don’t overcrowd the pan because that will steam versus sear the chicken. If the pan is too small, sear the chicken in batches and then put all of the chicken back in the pan once the vinegar and chicken broth is added to the pan.
Voila! Serve this alongside these other favorites:
- Orzo Pasta Salad With Feta and Roasted Vegetables
- Roasted Cauliflower
- Corn Salad With Mayo And Sun-Dried Tomatoes
- Crisp Greek Salad With Lettuce
- Balsamic Glazed Sweet Potatoes and Brussel Sprouts
- Yummy Honey Balsamic Carrots
- Fluffy and Simple Basmati Rice Recipe | The Only Recipe You Need
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🖤 Thank you for visiting and happy cooking! 🙂
This post was about how to make delicious garlic butter stovetop chicken thighs.
Garlic Butter Stovetop Chicken Thighs
When you're looking for an easy but flavorful meal, look no further than these garlic butter stovetop chicken thighs. They're juicy, packed with flavor, and so easy to make!
- 1 ½ pounds chicken thighs (boneless, skinless, trimmed)
- 1 tablespoon canola or vegetable oil
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon rubbed sage (or other preferred dried herb)
Garlic Butter Sauce
- 3 tablespoons butter
- 4 cloves garlic (minced, about 1 tablespoon)
- 2 tablespoons apple cider vinegar
- ½ cup chicken broth
-
Pat the trimmed chicken thighs dry with a paper towel.
-
Using a meat tenderizer, pound the thicker parts of the chicken thighs until it is even in thickness throughout.
-
In a small bowl, combine all of the seasonings including the onion powder, garlic powder, salt, pepper, and rubbed sage.
Coat the chicken with the seasoning.
-
Use a large, flat-bottomed pan and heat the oil over medium heat.
Once the oil is hot, gently place the chicken thighs in the pan with the smooth side down first. Let it sear for 7-8 minutes without moving it.
-
Flip the chicken over and cook the other side for about 4-5 minutes.
-
Carefully move the chicken thighs to one side of the pan and add the butter to melt.
Then add the garlic and cook for about 30 seconds.
-
Increase the heat to medium-high heat.
Carefully add the vinegar and chicken broth to the pan (do so carefully as it will splatter!).
-
Carefully scrape the brown bits from the bottom of the pan with a flat-top wooden spoon. Be sure to get to the pan under the chicken too.
-
Spread the chicken out again in the pan. Let it simmer until reduced to half (about 2 minutes).
The chicken is cooked once it reaches an internal temperature of 165°F.
Tips:
- Make sure the pan or skillet is big enough to accommodate multiple chicken thighs.
- Don’t overcrowd the pan because that will steam versus sear the chicken. If the pan is too small, sear the chicken in batches and then put all of the chicken back in the pan once the vinegar and chicken broth is added to the pan.
Such a simple and flavorful recipe. I have a feeling I’ll be making this many times a week! It’s my new favorite weeknight meal 🙂
That’s awesome, Leah! I agree, it’s a perfect weeknight meal. Thank you for sharing!