Go Back
In the world of home cooking, one-pan meals have become a beloved staple for many families. Their convenience and simplicity appeal to both novice cooks and seasoned chefs alike, making them a go-to option for busy weeknights or leisurely weekends. Among the myriad of one-pan recipes available, Savory One Pan Garlic Butter Chicken Thighs stands out for its rich flavor profile, ease of preparation, and delightful presentation. This dish combines succulent chicken thighs with fragrant garlic and a medley of fresh herbs, all cooked harmoniously in a single pan.

One Pan Garlic Butter Chicken Thighs

Discover the joy of cooking with Savory One Pan Garlic Butter Chicken Thighs, a delicious and nutritious meal perfect for any night of the week. This easy-to-make dish features juicy chicken thighs seared to perfection, infused with fragrant garlic, and complemented by fresh herbs and vegetables. Not only does it boast incredible flavors, but the one-pan preparation also means less cleanup, making it ideal for busy families. Create lasting memories in the kitchen while savoring this delightful meal!
Print Recipe Pin Recipe

Ingredients
  

4 bone-in, skin-on chicken thighs

4 tablespoons unsalted butter

6 cloves garlic, minced

1 teaspoon smoked paprika

1 teaspoon dried thyme

1 teaspoon dried rosemary

Salt and pepper to taste

1 cup chicken broth

1 cup cherry tomatoes, halved

2 cups baby spinach

Fresh parsley, chopped (for garnish)

Lemon wedges (for serving)

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Prepare the Chicken: Pat the chicken thighs dry with paper towels. Season both sides generously with salt, pepper, smoked paprika, thyme, and rosemary.

      Sear the Chicken: In a large oven-safe skillet, melt 2 tablespoons of butter over medium-high heat. Once hot, add the seasoned chicken thighs skin-side down and sear for about 5-7 minutes until the skin is golden brown and crispy. Flip the chicken and sear the other side for an additional 3 minutes.

        Add Garlic: Reduce the heat to medium and add the minced garlic to the skillet, stirring constantly to avoid burning. Cook for about 30 seconds until fragrant.

          Deglaze: Carefully pour in the chicken broth, scraping up any brown bits from the bottom of the pan to enhance the flavors.

            Add Butter and Vegetables: Stir in the remaining 2 tablespoons of butter. Add the cherry tomatoes and baby spinach to the skillet, mixing gently to combine.

              Bake: Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the skin is crispy.

                Garnish and Serve: Remove the skillet from the oven. Let it rest for 5 minutes, then garnish with fresh parsley and serve with lemon wedges on the side.

                  Prep Time, Total Time, Servings: 10 minutes | 40 minutes | Serves 4