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Juicy garlic butter chicken thighs in cast iron skillet with crispy golden skin and fresh parsley garnish
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5 from 1 vote

Garlic Butter Chicken Thighs

Make the best oven-baked garlic butter chicken thighs with this easy skillet-to-oven method. Perfectly seared chicken thighs with crispy skin, baked in a savory buttery garlic sauce, make this a go-to for keto-friendly chicken recipes and low-carb family dinners. Packed with flavor and made with simple pantry ingredients, this easy chicken thigh recipe is sure to become a weeknight favorite.
Prep Time5 minutes
Cook Time40 minutes
Total Time45 minutes
Course: Dinner
Cuisine: American
Keyword: Garlic Butter Chicken Thighs
Servings: 4 servings
Calories: 448kcal
Author: Ioana Borcea from LowCarbSpark.com

Ingredients

US Customary - Metric

Instructions

  • Preheat your oven to 400°F (200°C).
  • Pat the chicken thighs dry with a paper towel to help the skin crisp up. Season generously on both sides with salt and black pepper.
    Patting chicken thighs dry with paper towel
  • Heat olive oil in a large oven-safe skillet (preferably cast iron) over medium heat. Place the chicken thighs skin-side down in the skillet and cook for about 4-5 minutes per side, or until the skin is golden brown and crispy.
    Chicken thighs cooking skin-side down in cast iron skillet until golden and crispy
  • Lower the heat to medium. Add the butter and let it melt, swirling to coat the pan. Add the garlic and sauté for about 30 seconds to 1 minute, just until fragrant—don’t let it burn.
    Adding fresh minced garlic and butter to skillet for rich garlic butter sauce
  • Return the chicken to skin-side up if moved, and spoon a little of the garlic butter over the top. Transfer the skillet to the oven and bake for 20–25 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part.
    Golden-brown garlic butter chicken thighs resting in skillet after searing and oven baking
  • Remove from the oven and spoon more garlic butter from the skillet over the chicken. Let rest for 5 minutes before serving. Garnish generously with fresh parsley.

Notes

Chef’s Notes & Tips

  • Extra Flavor: Add a squeeze of lemon juice or a sprinkle of lemon zest to the sauce right before serving for brightness.
  • Make it a Meal: Toss some halved baby potatoes or green beans in the garlic butter and roast them alongside the chicken.
  • Pan Sauce Option: After removing the chicken, whisk a splash of chicken stock or white wine into the garlic butter and reduce slightly for a richer sauce.

Nutrition

Serving: 1serving | Calories: 448kcal | Carbohydrates: 2g | Protein: 23g | Fat: 38g | Saturated Fat: 14g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 169mg | Sodium: 201mg | Potassium: 308mg | Fiber: 0.1g | Sugar: 0.04g | Vitamin A: 465IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg | Net Carbs: 2g