Print

Best One-Pan Garlic Butter Chicken Thighs: Easy 30-Minute Dinner

one-pan garlic butter chicken thighs - featured image
Print Recipe

This one-pan garlic butter chicken thighs recipe delivers rich, restaurant-quality flavor with crispy-skinned chicken, tender vegetables, and a rich garlic butter sauce, all in about 30 minutes. Perfect for busy weeknights or impressing guests with minimal cleanup.

Ingredients

Scale
  • 6 bone-in, skin-on chicken thighs (about 2 pounds)
  • 4 tablespoons unsalted butter, softened
  • 8 cloves fresh garlic, minced
  • 1 pound baby potatoes (Yukon Gold or red), halved
  • 8 ounces fresh green beans, trimmed
  • 1 cup cherry tomatoes, halved
  • 1/2 cup low-sodium chicken broth
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1 teaspoon salt (Diamond Crystal kosher preferred)
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon red pepper flakes (optional)
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Preheat your oven to 400°F (200°C). Position the rack in the middle.
  2. Pat the chicken thighs completely dry with paper towels. Season both sides generously with salt and pepper.
  3. Place your cold skillet on the stovetop over medium heat. Add 2 tablespoons of the butter and let it melt slowly. Place the chicken thighs skin-side down in the cold pan before turning on the heat.
  4. Cook the chicken skin-side down for 8-10 minutes without moving it, until the skin is deep golden and releases easily. Flip and cook for 2 more minutes on the other side. Transfer chicken to a plate and set aside.
  5. Add the remaining 2 tablespoons of butter to the pan. Toss in the minced garlic and cook for 30 seconds, stirring constantly. Do not let it burn.
  6. Add the halved baby potatoes to the pan. Sprinkle with thyme, rosemary, and a pinch of salt. Toss to coat in garlic butter. Cook for 3-4 minutes, letting the cut sides get a little color.
  7. Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Let it simmer for 1 minute.
  8. Return the chicken thighs to the pan, skin-side up. Nestle them among the potatoes. Add the green beans and cherry tomatoes around the chicken. Sprinkle with red pepper flakes if using.
  9. Transfer the skillet to the preheated oven. Roast for 15-18 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are fork-tender.
  10. Remove from the oven and let rest for 5 minutes. Sprinkle with fresh parsley before serving. Spoon the pan sauce over everything.

Notes

Pat the chicken dry thoroughly for crispy skin. Start chicken skin-side down in a cold pan to render fat slowly. Do not overcrowd the pan. Use a meat thermometer to ensure chicken reaches 165°F. For dairy-free, use vegan butter. For gluten-free, this recipe is naturally gluten-free as written.

Nutrition

Keywords: one-pan chicken, garlic butter chicken, chicken thighs, easy dinner, 30-minute meal, skillet chicken, Italian chicken

Find it online: https://breezybake.com/best-one-pan-garlic-butter-chicken-thighs-easy-30-minute-dinner/