Ingredients
Scale
- 4 boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 4 garlic cloves, minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon red pepper flakes (optional)
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
Instructions
- Pat chicken thighs dry and season with salt, pepper, paprika, and red pepper flakes.
- Heat olive oil in a large skillet over medium-high heat. Sear chicken for 5–6 minutes per side until golden and cooked through (165°F internal temperature).
- Remove chicken and set aside. Reduce heat to low, add butter, and melt.
- Stir in minced garlic and cook 30–45 seconds until fragrant but not browned.
- Return chicken to the skillet, spooning garlic butter over top. Simmer 2 minutes to glaze.
- Finish with lemon juice and fresh parsley. Serve immediately.
Notes
- For extra richness, stir in 2 tablespoons heavy cream at the end.
- Use chicken breasts if preferred, but reduce cooking time to 4–5 minutes per side to avoid overcooking.
- Garnish with additional garlic slices pan-fried until golden for texture and presentation.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Pan-searing
- Cuisine: American
- Diet: None specified
Nutrition
- Serving Size: 1 chicken thigh with sauce
- Calories: 352 Kcal
- Sugar: 0.5g
- Sodium: 326mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0.5g
- Protein: 24g
- Cholesterol: 117mg
