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Lighter One-Pan Garlic Butter Chicken Thighs: Easy 30-Minute Dinner

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A quick and easy one-pan dinner featuring crispy-skinned chicken thighs in a rich garlic butter sauce with lemon and thyme. This lighter version uses less butter and more olive oil for a balanced, comforting meal that’s ready in under 30 minutes.

Ingredients

Scale
  • 6 bone-in, skin-on chicken thighs (about 2 pounds total)
  • 2 tablespoons unsalted butter, divided
  • 1 tablespoon olive oil
  • 6 cloves garlic, smashed
  • 1 large lemon (zested and juiced)
  • 1/2 cup low-sodium chicken broth
  • 4–5 sprigs fresh thyme
  • 1 teaspoon sweet paprika
  • 1 teaspoon fine sea salt, plus more for seasoning
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Prep your ingredients. Take the chicken out of the fridge 15 minutes before starting. Pat the thighs dry with paper towels. Smash the garlic cloves with the flat side of a knife. Zest and juice the lemon. Chop the parsley. Measure out the spices.
  2. Season the chicken. In a small bowl, mix together 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon paprika. Sprinkle evenly over both sides of the chicken thighs. Let sit for 5 minutes.
  3. Heat your skillet. Place a large oven-safe skillet (12-inch, preferably cast iron or stainless steel) over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter. Swirl to combine. Wait until the butter stops foaming and starts to brown slightly.
  4. Sear the chicken. Place the chicken thighs skin-side down in the hot skillet. Cook undisturbed for 5-6 minutes until the skin is golden and crispy and releases easily from the pan.
  5. Flip and sear the other side. Using tongs, flip each thigh over. Cook for another 3-4 minutes. Remove the chicken to a plate and set aside. Do not wipe the pan.
  6. Cook the garlic. Reduce heat to medium. Add the remaining 1 tablespoon butter to the pan. Once melted, add the smashed garlic cloves. Cook for 1-2 minutes, stirring frequently, until fragrant and golden.
  7. Deglaze the pan. Pour in 1/2 cup chicken broth and scrape up the browned bits from the bottom of the pan. Let simmer for 2 minutes. Add the lemon juice, lemon zest, and fresh thyme sprigs. Stir to combine.
  8. Finish cooking. Return the chicken thighs to the pan, skin-side up. Spoon some sauce over the top. Reduce heat to medium-low, cover, and simmer for 8-10 minutes until the chicken reaches an internal temperature of 165°F.
  9. Rest and serve. Remove from heat. Let the chicken rest in the pan for 5 minutes. Sprinkle with fresh parsley and serve immediately.

Notes

Pat the chicken completely dry for crispy skin. Don’t crowd the pan when searing. Smashed garlic cloves release flavor without burning. If sauce is too thin, simmer uncovered for 2-3 minutes. For dairy-free, use vegan butter or all olive oil. Leftovers keep in the refrigerator for up to 3 days and freeze for up to 3 months.

Nutrition

Keywords: garlic butter chicken, one-pan chicken, chicken thighs, easy dinner, 30-minute meal, weeknight dinner, lighter chicken recipe

Find it online: https://coracooks.com/lighter-one-pan-garlic-butter-chicken-thighs-easy-30-minute-dinner/