Ingredients
Scale
- 4 boneless, skin-on chicken thighs
- 1½ tsp kosher salt
- 1 tsp black pepper
- 1 tsp smoked paprika
- 2 tbsp olive oil
- 4 tbsp unsalted butter
- 4 garlic cloves, minced
- 1 tbsp fresh lemon juice
- 2 tbsp fresh parsley, chopped
Instructions
- Pat chicken thighs dry and season generously with salt, pepper, and smoked paprika.
- Heat olive oil in a large oven-safe skillet over medium-high heat. Add chicken thighs, skin-side down, and cook 6–7 minutes until skin is golden and crispy.
- Flip chicken, reduce heat to medium, and cook 5 minutes.
- Add butter and minced garlic to the skillet. Spoon melted garlic butter over chicken for 2 minutes.
- Squeeze lemon juice over chicken, sprinkle with parsley, and serve.
Notes
- For extra crispiness, broil 2 minutes at the end.
- Use a meat thermometer—internal temp should reach 165°F.
- Pair with mashed potatoes, roasted veggies, or a simple green salad.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Skillet
- Cuisine: American
- Diet: High Protein
Nutrition
- Serving Size: 1 thigh (~120g)
- Calories: 298 Kcal
- Sugar: 0.5g
- Sodium: 582mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0.3g
- Protein: 27g
- Cholesterol: 112mg
