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Buttery Chicken

A simple and comforting four-ingredient recipe that turns chicken thighs into melt-in-your-mouth tender bites with minimal effort.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces bone-in, skin-on chicken thighs (about 1.25–1.5 lb) Use bone-in for flavor and moisture.
  • 6 tablespoons unsalted butter Add oil if the butter might burn.
  • 4 cloves garlic, smashed or thinly sliced Adds fragrance to the sauce.
  • 1.5–2 teaspoons kosher salt Season both sides before cooking.
Optional Extras
  • cracked black pepper For seasoning, if desired.
  • fresh parsley For garnish.
  • a squeeze of lemon For brightness.
  • a pinch of smoked paprika For warmth.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C). Pat the chicken dry with paper towels.
  2. Season both sides lightly with kosher salt and optional black pepper.
Cooking
  1. Heat a large ovenproof skillet over medium-high heat until shimmering.
  2. Place thighs skin-side down in the skillet and sear for 6–8 minutes until deep golden.
  3. Flip the thighs, reduce heat to medium, add the butter and garlic, and baste for 1–2 minutes.
  4. Transfer the skillet to the oven and roast for 18–22 minutes, until the internal temperature reaches 165°F (74°C).
  5. Alternatively, cover and cook on low stovetop heat for 22–28 minutes.
Serving
  1. Let the chicken rest for 5 minutes before serving, spooning any buttery pan juices over the top.

Notes

Serve over mashed potatoes or buttery egg noodles. Pair with sautéed spinach or roasted broccoli. Leftovers can be refrigerated for 3–4 days or frozen for up to 3 months.