Garlic Butter Stovetop Chicken Thighs
When you're looking for an easy but flavorful meal, look no further than these garlic butter stovetop chicken thighs. They're juicy, packed with flavor, and so easy to make!
Servings 4
Ingredients
- 1 ½ pounds chicken thighs boneless, skinless, trimmed
- 1 tablespoon canola or vegetable oil
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon rubbed sage or other preferred dried herb
Garlic Butter Sauce
- 3 tablespoons butter
- 4 cloves garlic minced, about 1 tablespoon
- 2 tablespoons apple cider vinegar
- ½ cup chicken broth
Instructions
- Pat the trimmed chicken thighs dry with a paper towel.
- Using a meat tenderizer, pound the thicker parts of the chicken thighs until it is even in thickness throughout.
- In a small bowl, combine all of the seasonings including the onion powder, garlic powder, salt, pepper, and rubbed sage.Coat the chicken with the seasoning.
- Use a large, flat-bottomed pan and heat the oil over medium heat. Once the oil is hot, gently place the chicken thighs in the pan with the smooth side down first. Let it sear for 7-8 minutes without moving it.
- Flip the chicken over and cook the other side for about 4-5 minutes.
- Carefully move the chicken thighs to one side of the pan and add the butter to melt.Then add the garlic and cook for about 30 seconds.
- Increase the heat to medium-high heat. Carefully add the vinegar and chicken broth to the pan (do so carefully as it will splatter!).
- Carefully scrape the brown bits from the bottom of the pan with a flat-top wooden spoon. Be sure to get to the pan under the chicken too.
- Spread the chicken out again in the pan. Let it simmer until reduced to half (about 2 minutes). The chicken is cooked once it reaches an internal temperature of 165°F.
Notes
Tips:
- Make sure the pan or skillet is big enough to accommodate multiple chicken thighs.
- Don't overcrowd the pan because that will steam versus sear the chicken. If the pan is too small, sear the chicken in batches and then put all of the chicken back in the pan once the vinegar and chicken broth is added to the pan.