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Garlic Butter Chicken Thighs

Created by
  Published on October 18th, 2021
  Reading time: 2 minutes
  Last modified October 13th, 2021
garlic butter chicken thighs
ChefRhonda PlataDifficultyBeginnerRating
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If you're looking for a chicken dish that is a bit more fancy and flavorful, but doesn't require lots of ingredients, these garlic butter chicken thighs can be used for an easy dinner at home or even to host a gathering. This filling dish stands up on its own but for a contrast of taste and temperature, feel free to pair your garlic butter chicken thighs with a crisp salad or side of chilled sauerkraut.

Yields1 Serving
Prep Time10 minsCook Time30 minsTotal Time40 mins
Ingredients
 2 chicken thighs with skin
 1 tsp extra-virgin olive oil
 sea salt and pepper, to taste
 6 cremini mushrooms, roughly torn
 3 garlic cloves, smashed and roughly chopped
 1 tbsp butter
 ½ cup chicken broth
 1 tbsp lemon juice
 2 cups baby spinach
Directions
1

Preheat the oven to 425ºF (218ºC). Pat the chicken dry with a paper towel. Rub the oil on the skin-side of the chicken and season with salt and pepper.

2

Toss the mushrooms in the skillet and cook (undisturbed) for three minutes, over medium heat. Lower the heat to medium-low and add in the garlic and butter; toss to combine. Cook for 2-3 more minutes.

3

Add in the chicken broth and lemon juice, and stir to release any browned bits on the skillet. Place the chicken on top and transfer to the oven; cook for 17 to 20 minutes, until the chicken is cooked through.

4

Remove the chicken and set aside. Return the skillet to medium heat and whisk the remaining sauce until it starts to bubble and thicken, about 2 minutes. Add the spinach to the skillet and cook until wilted, about 1 to 2 minutes.

5

Place a cast-iron skillet over medium-low heat and once hot, add the chicken skin-side down. Cook for 5 minutes. Increase the heat to medium and continue cooking skin-side down for 8 minutes, until browned.

6

Turn the chicken over and cook for 2 more minutes, and transfer to a plate, skin-side up and set aside, leaving the oil from the chicken in the skillet.

7

Place the garlic butter chicken thighs on a plate, along with the spinach and mushroom mixture, and drizzle the sauce over everything. Enjoy!

Ingredients

Ingredients
 2 chicken thighs with skin
 1 tsp extra-virgin olive oil
 sea salt and pepper, to taste
 6 cremini mushrooms, roughly torn
 3 garlic cloves, smashed and roughly chopped
 1 tbsp butter
 ½ cup chicken broth
 1 tbsp lemon juice
 2 cups baby spinach

Directions

Directions
1

Preheat the oven to 425ºF (218ºC). Pat the chicken dry with a paper towel. Rub the oil on the skin-side of the chicken and season with salt and pepper.

2

Toss the mushrooms in the skillet and cook (undisturbed) for three minutes, over medium heat. Lower the heat to medium-low and add in the garlic and butter; toss to combine. Cook for 2-3 more minutes.

3

Add in the chicken broth and lemon juice, and stir to release any browned bits on the skillet. Place the chicken on top and transfer to the oven; cook for 17 to 20 minutes, until the chicken is cooked through.

4

Remove the chicken and set aside. Return the skillet to medium heat and whisk the remaining sauce until it starts to bubble and thicken, about 2 minutes. Add the spinach to the skillet and cook until wilted, about 1 to 2 minutes.

5

Place a cast-iron skillet over medium-low heat and once hot, add the chicken skin-side down. Cook for 5 minutes. Increase the heat to medium and continue cooking skin-side down for 8 minutes, until browned.

6

Turn the chicken over and cook for 2 more minutes, and transfer to a plate, skin-side up and set aside, leaving the oil from the chicken in the skillet.

7

Place the garlic butter chicken thighs on a plate, along with the spinach and mushroom mixture, and drizzle the sauce over everything. Enjoy!

Garlic Butter Chicken Thighs

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