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Chicken Recipes Easy Garlic Herb Skillet

Chicken Recipes: Easy Garlic Herb Skillet

Crispy-skinned chicken thighs seared in one pan and finished with a buttery garlic-lemon sauce. It's a simple, family-friendly dinner that works any night of the week.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6 People
Course: Dinner
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

  • 6 bone-in skin-on chicken thighs (about 2½ lb)
  • 1½ tsp kosher salt
  • 1 tsp black pepper
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 2 tbsp olive oil
  • 6 garlic cloves sliced
  • 4 tbsp unsalted butter
  • ½ cup chicken broth
  • 1 tbsp lemon juice
  • 1 tsp dried thyme
  • 2 tbsp fresh parsley chopped

Equipment

  • 12-inch oven-safe skillet (cast iron or stainless steel)
  • Instant-read meat thermometer
  • Paper towels
  • Tongs
  • Small mixing bowl
  • Cutting board
  • Sharp knife
  • Measuring spoons and cups
  • Oven mitts

Method
 

  1. Preheat the oven to 425°F.
  2. Pat the chicken thighs completely dry with paper towels.
  3. Mix the salt, pepper, paprika, and garlic powder, then rub over the chicken.
  4. Heat the olive oil in a large oven-safe skillet over medium-high heat until shimmering.
  5. Place the thighs skin-side down and sear for 7 to 8 minutes until deep golden.
  6. Flip the chicken and add the sliced garlic and thyme.
  7. Pour the broth around the chicken, avoiding the skin.
  8. Roast in the oven for 20 to 25 minutes until the internal temperature reaches 175°F.
  9. Move the chicken to a plate and rest for 5 minutes.
  10. Stir the butter and lemon juice into the skillet over medium heat until glossy.
  11. Spoon the sauce over the chicken and top with parsley.

Notes

  • Dry skin is the secret to crispiness, so don't skip the paper towels.
  • Use a thermometer for reliable results every time.
  • Leftovers keep 4 days in the fridge or 3 months in the freezer.
  • Skillet handles get very hot, so use an oven mitt after roasting.