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Garlic Butter Chicken Thighs With Parmesan - Crispy, Juicy, and Comforting

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 6 bone-in, skin-on chicken thighs (about 2 to 2.5 pounds)
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon paprika (sweet or smoked)
  • 1 teaspoon garlic powder
  • 1 tablespoon olive oil
  • 3 tablespoons unsalted butter
  • 4–5 garlic cloves, minced (about 2 tablespoons)
  • 1/2 teaspoon red pepper flakes (optional)
  • 1/2 cup low-sodium chicken broth
  • 1 tablespoon lemon juice (plus extra wedges for serving)
  • 1/3 cup freshly grated Parmesan cheese, plus more for garnish
  • 2 tablespoons chopped fresh parsley (or basil)
  • Optional sides: steamed green beans, roasted potatoes, rice, or crusty bread

Method
 

  1. Pat the chicken dry. Use paper towels to thoroughly dry the skin. Dry skin equals crisp skin. Set the thighs on a plate and let them sit at room temperature for 15 minutes while you prep.
  2. Season generously. In a small bowl, mix salt, pepper, paprika, and garlic powder. Sprinkle all over the chicken, rubbing some under the skin where you can. Seasoning under the skin boosts flavor.
  3. Preheat your pan. Set a large oven-safe skillet (cast iron is ideal) over medium-high heat. Add olive oil and let it shimmer. A hot pan is key to a good sear.
  4. Sear the chicken, skin-side down. Place thighs in the pan without crowding. Press lightly with a spatula to ensure full contact. Cook 6–8 minutes until the skin is deeply golden and crisp. Don’t move them too early.
  5. Flip and add butter. Turn the chicken skin-side up. Add butter to the pan. When it melts, spoon it over the thighs. Reduce heat to medium.
  6. Add garlic and spice. Stir the minced garlic and red pepper flakes into the butter and pan juices. Cook 30–45 seconds until fragrant, keeping it moving to avoid burning.
  7. Deglaze. Pour in chicken broth and lemon juice. Scrape up the browned bits from the bottom of the pan—those are pure flavor. Simmer 2–3 minutes to slightly reduce.
  8. Finish with Parmesan. Sprinkle Parmesan into the skillet sauce and over the chicken. Tilt the pan and baste so the cheese melts into a glossy, garlicky coating.
  9. Optional oven finish. For extra-crispy skin and fully cooked thighs, transfer the skillet to a 400°F (200°C) oven for 8–12 minutes, until the thickest part reaches 165°F (74°C). If the skin needs more color, broil 1–2 minutes, watching closely.
  10. Rest and garnish. Let the chicken rest 5 minutes. Spoon sauce over the top, then shower with more Parmesan and chopped parsley. Serve with lemon wedges.