Garlic Butter Baked Chicken Thighs are the ultimate solution for a flavorful and easy weeknight dinner. These oven-baked chicken thighs are perfectly seasoned. They are coated in a rich garlic butter sauce, which makes the meat juicy and tender. Ready in just 45 minutes, these chicken thighs with crispy, golden skin is perfect for busy families looking for a delicious and easy dinner.
I’m so excited to share this family favorite with you today! This is my go-to chicken thighs recipe because my son and husband absolutely love it. They even fight over the crispy skin on top! 😂 Every time I make it, they go back for seconds, which makes me so happy.
I’ve made this chicken countless times, and I figured it was finally time to share it with you. What I love most about this recipe is that you only need three key ingredients to make the juiciest, most flavorful chicken thighs.
Chicken Thighs – I use bone-in, skin-on chicken thighs to get a crispy outside while keeping the inside moist and tender. Of course, if you only have boneless skinless chicken thighs or chicken breasts, you can use those too. However, after making this recipe many times, I’ve found that keeping the skin and bone in makes the chicken much juicier and more flavorful.
Garlic – I like to use crush fresh cloves because freshly crushed cloves have a stronger, more vibrant flavor and aroma compared to store-bought pre-ground cloves.
Butter – I prefer to use unsalted butter because it lets you control the salt level and enhances the natural flavors of the ingredients.
How To Cook Chicken Thighs
- I always use a paper towel to pat dry the chicken thighs.
- Season both sides of the chicken thighs with salt and pepper.
- Add olive oil in a skillet over medium-high heat. Place the chicken thighs in a single layer and cook until skin is golden brown.
- On the side of the pan, melt the butter.
- Add in the garlic and stir to combine. Make sure it’s not on high heat as you don’t want the garlic to burn.
- Place it in the oven and bake chicken thighs for 30 minutes or until they are done. If your chicken thighs start darkening excessively while in the oven, cover them with foil until they are fully cooked.
- Use a meat thermometer in the thickest part of the thighs to make sure your garlic butter chicken thighs are perfectly cooked without overcooking them. The internal temperature should reach 165°F (74°C).
1. The baking time for boneless chicken thighs is about 15 to 20 minutes, depending on the size of your chicken thighs.
2. For bone-in thighs, it cooks in about 25 and 30 minutes.
To Store: Transfer the baked chicken thighs to an airtight container in the refrigerator for about 4 days.
To Freeze: Simply allow it to cool and then transfer it to a freezer safe container or bag and freeze for up to 3 months.
To Reheat: Thaw it in the fridge overheat and then, I like to reheat in the oven until warmed through. If you reheat it in the microwave, the skin will be soggy.
Roasted Vegetables – They’re great side dish to go with any kind of protein, especially with this baked chicken thighs. Or you can always serve it with mashed potatoes.
Roasted green beans or roasted sweet potato are good side dishes to go with these baked chicken thighs.
Broccoli salad – Such an easy and flavourful salad.
More Chicken Thigh Recipes
Grilled Chicken Thighs
35 mins
Chicken Thighs with Potatoes
1 hr 10 mins
Baked Chicken Thighs and Rice
1 hr 30 mins
Slow Cooker Chicken Thighs
4 hrs 10 mins
Garlic Butter Baked Chicken Thighs Recipe
Video
Ingredients
Instructions
- Preheat your oven to 400F degrees. Move oven rack to center. Pat chicken thighs dry with paper towel and season all over with salt and black pepper.
- Heat olive oil in a cast iron skillet (10-inch) over medium heat. Place the chicken thighs skin-side down and sear until the skin is golden and crispy. It takes about 5 minutes to cook them through at this point. Flip your chicken over once the skin is crispy. If your chicken thighs releases a lot of fat, dispose it using a spoon.
- Place butter in the same skillet. When the butter melts, add minced garlic. Stir the garlic around the pan for 30 seconds.
- Place the whole skillet in the oven and bake for 30 mins for until chicken gets the internal temperature at 165°F. When the chicken is cooked, spoon some of the garlic butter sauce over the top of each chicken thigh. Top with parsley before serving.
Notes
- If you do not have an oven-safe skillet, you can transfer the chicken thighs to a baking dish (baking sheet or sheet pan) to bake.
- After you’ve baked the chicken thighs, let them rest for a few minutes before serving. This allows the juices to redistribute, resulting in tender and moist meat.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This looks so good! Does this marinade work on other kinds of meat?
Oh yes. It works really good with chicken breast, steak and salmon too.
Thanks for sharing! Does it keep long?
Yes it will be good in the fridge for 2 to 3 days.
Will this work equally well with boneless, skinless chicken?
Yes it will work. But before adding the chicken in the skillet pour 1 tbsp of olive oil to have to cook the chicken. If you have skin on you don’t need to add olive oil.
I love this chicken recipe, the marinate is very flavorful!
Thank you. Yes the butter sauce is amazing!
Crispiest and juiciest chicken ever. So tasty!
Absolutely! The skin is so so crispy and delicious!
I used a ceramic coated cast iron pan,and the skin really stuck. Would use nonstick next time.
Did you add olive oil before adding the chicken in the skillet? Yes you can use nonstick skillet too.
It looks delicious!!!
It was very good!!
Your recipe calls for oil, but the directions to tell where to use it. Should the oil be used for searing the chicken?
Sorry about that. Yes it should be used for searing the chicken. Just fixed it on the recipe box to avoid further confusion. Thanks!
Just made this and it came out AMAZING. I added some extra crushed whole garlic gloves before sticking it in the oven. This will definitely be in my weekly rotation! Thank you for sharing this awesome recipe.
That’s amazing! So happy you enjoyed this recipe 😉
Made this for my wife and I and it came out wonderful. Super juicy and tender. 10/10 would do again.
That’s amazing. So happy to hear that 😉
I usually never comment on the recipes I try. But this was delicious! And so easy.
That’s awesome! So happy to hear that 😉
Do you HAVE to use a cast iron pan? I dont have one but would like to make this dish.
No you can use a nonstick skillet too.
The recipe calls for oil, but the directions don’t say where to use it. Should it be used when searing the chicken?
Sorry about that. We fixed it on the recipe box to avoid further confusion. Thanks for pointing it out 😉
Hi! I want to make this recipe but don’t have any type of skillet. Is there something else I can use?
You can use any type of pot or pan that goes safely in the oven.
The skin never really got dark and crispy, but it did stick to the bottom of the pan. Just stuck it in the oven so hopefully it will come out ok. What is the trick to crispy skin that doesn’t stick to the pan? I used about 3T olive oil in the cast-iron pan, bc I used 6 thighs. Thanks.
I think your heat was very high. Try to cook the chicken over medium high and don’t let it cook for more than 5 minutes.
Hi Jennifer
The secret to cooking with cast iron is “low and slow.” I start mine on medium and then turn it closer to low. Don’t touch the chicken until your time is up. When meat is at the right temperature, it should be easy to flip. I cook almost exclusively with cast iron when it comes to supper dishes or biscuits.
Can you use an air fryer?
I believe so, but I’m not sure since I haven’t cooked this recipe in an air fryer.
My husband and I loved it. Thanks
You’re so welcome!
Amazing!! Thank you!
Happy you liked it!
Made this tonight, but switched it up and added some spices. Also used a non-stick skillet and cooked entirely on the stove because I wasn’t sure if my pan could go in the oven. That said, this turned out yummy, but not super crispy. I imagine this is because it wasn’t in the oven? But the chicken thighs also release so much fat – are we supposed to dispose of that or let the chicken cook in it’s own fat? Considering the recipe also calls for so much butter so I’m just unclear on that point. Thanks.
Yes the chicken gets crispier if you use the oven. And yes if your chicken releases lots of fat, you should dispose the extra fat before adding butter.
Thank you so much for replying! Cooking is still new to me so I feel my questions are very basic, but it’s great to find good recipes and someone willing to share their knowledge and help 🙂
You’re very welcome 😉
Hello
Just a funny..
Okay, if it serves 5 as stated — does the fifth person just sit and watch the other four people eat, assuming it’s one thigh per person.
Sorry, it was a typo. It’s 5 chicken thighs for 5 people. One thigh per person.
Made this the other night ~ everyone loved it!
Thank you!
Happy you like and your family enjoyed this recipe!
It so yummy.
thank you!
I tried your recipe. It was easy to make and quick to sear the chicken. I added some scallions and fresh mushrooms to the garlic butter. Served it with some flavored rice. Will keep this recipe for now on.
That’s great. Happy to hear that.
Can I move the ingredients from the skillet into a deep baking dish to go into the oven?
Yes you can!
Great thanks! Trying this today for valentines day! ♥️
Awesome. You will love it!
I made this last night, my boyfriend loved it! So flavorful and so easy to make! Will definitely be making again
Amazing!!