Garlic Butter Chicken Thighs

If you’re after a simple, comforting dinner that’s packed with flavor, these garlic butter baked chicken thighs are it. The skin crisps up beautifully in the oven, and underneath is the most juicy, tender chicken, soaked in a buttery garlic sauce that smells as good as it tastes. It’s the kind of dish that makes the whole kitchen smell like home. And the best part? You only need a few ingredients and less than an hour to pull it all together.

A Family Favourite in My Kitchen

Let me tell you, these chicken thighs don’t last long in my house. The crispy skin? Gone in seconds—my folks practically arm wrestle over it! I’ve made this recipe more times than I can count, and every single time, it’s a hit. That’s why I had to share it with you. It’s my go-to recipe on busy evenings when I want something fuss-free but still downright delicious.

This dish is all about big flavor with minimal effort. All you need are a few pantry staples, and you’re on your way to a deeply satisfying meal that’ll have everyone reaching for seconds.

Ingredients You’ll Need

Chicken Thighs

Go for bone-in, skin-on chicken thighs if you can. The bone keeps the meat juicy, and the skin turns golden and crispy in the oven. You can use boneless, skinless thighs or even chicken breasts in a pinch, but honestly, the flavor and texture aren’t quite the same.

Garlic

Fresh garlic cloves make a huge difference here. I like to crush them myself instead of using pre-minced stuff. The aroma is sharper, more vibrant, and gives that unmistakable garlicky punch.

Butter

Unsalted butter is what I use, so I can control the salt level myself. It also helps the garlic flavor shine without overwhelming the dish.

How to Make Garlic Butter Baked Chicken Thighs

1. Dry and Season the Chicken
Start by patting the chicken dry with paper towels—this helps the skin get crispy. Season both sides generously with salt and pepper.

2. Sear for Golden Skin
Heat a bit of olive oil in an oven-safe skillet over medium-high heat. Place the chicken skin-side down in a single layer. Let it cook until the skin turns golden and crisp.

3. Make the Garlic Butter
Push the chicken to the side and drop in the butter. Once melted, stir in the crushed garlic. Make sure your heat isn’t too high—you want the garlic to gently sizzle, not burn.

4. Bake to Finish
Transfer the skillet to a preheated oven and bake for around 30 minutes. If the skin starts getting too dark before the chicken is fully cooked, just cover it loosely with foil.

5. Check for Doneness
Use a meat thermometer to be sure—it should read 165°F (74°C) in the thickest part. That’s when you know the chicken is cooked through but still juicy.

Baking Time Guide

• Boneless chicken thighs: Bake for 15 to 20 minutes, depending on size.
• Bone-in chicken thighs: Takes a bit longer—usually between 25 to 30 minutes.

Storing and Reheating Leftovers

To Store:
Let the chicken cool down and transfer to an airtight container. It’ll keep well in the fridge for up to 4 days.

To Freeze:
Once cooled, pack the chicken into a freezer-safe bag or container. It’ll stay good for up to 3 months. Label it so you don’t forget what’s inside!

To Reheat:
I prefer reheating it in the oven to bring back that crispy skin—just warm it at 350°F until hot. You can use the microwave, but just know the skin won’t stay crispy.

What to Serve It With

These baked chicken thighs go with just about anything, but here are a few of my go-to pairings:

• Roasted Veggies: Think carrots, bell peppers, or a tray of whatever’s in season.
• Mashed Potatoes: The buttery garlic sauce from the chicken makes the perfect gravy.
• Roasted Green Beans or Sweet Potatoes: Quick, easy, and always a hit.
• Broccoli Salad: Something fresh and crunchy on the side balances the richness of the chicken nicely.

Frequently Asked Questions

Can I make this with chicken breasts?
Yes, but be careful not to overcook them—they dry out quicker than thighs. You’ll also miss out on that golden skin if you go skinless.

Is this recipe spicy?
Not at all! It’s savory, buttery, and garlicky. If you like a little heat, add a pinch of red pepper flakes to the garlic butter.

Do I need a cast iron skillet?
Nope! Any oven-safe skillet will do. Just make sure it can go from stovetop to oven.

Can I use pre-minced garlic?
You can, but fresh garlic makes a big difference. If you’re short on time though, pre-minced will still work fine.

Give It a Try

This is one of those recipes that’s simple enough for weeknights, but good enough to serve to company. Once you try it, I promise it’ll make its way into your regular dinner rotation. I hope your family loves it as much as mine does.

Try other recipes:

• Boiled Chicken Thighs
• Balsamic Roasted Chicken Thighs
• Garlic Rosemary Chicken Thighs