chicken thigh recipe

Best Garlic Butter Baked Chicken Thighs Recipe — How To Make Garlic Butter Baked Chicken Thighs

Garlic Butter Baked Chicken Thighs

lb. (6-8) bone-in, skin-on chicken thighs

Kosher salt

black pepper

c. (1 stick) unsalted butter, softened to room temperature

garlic,

lemon

thyme leaves

lemon,

lb. baby potatoes, quartered

tbsp. parsley,

Made this today and it was lovely. I did not make the potatoes - instead, I made basmati rice. Added some of the butter sauce to the rice with the baked lemons, fresh flat leaf parsley, and thyme - it was great! Definitely broil and go with skin on, bone in thighs.

I use canned whole potatoes and they are excellent with this chicken. It is such an easy, quick, delicious recipe!

The potatoes came out amazing! Best part of the whole meal! Just season it a little- no salt needed on the tots. The butter will cover that.

I made this last night with a few changes. I used half the butter that was called for and added sage and rosemary to the butter mixture. I also added seasoning to the potatoes along with a little olive oil (I would leave that out next time). It ended up needing an additional ten minutes in the oven (for a total of 45). The flavor was great on the chicken and potatoes. The only thing I was a little disappointed with was that some of the potatoes were slightly underdone, I’ll make sure that they’re cut up smaller next time.

Love this recipe. So simple to prep and it takes very little time to bake. I do season the potatoes as well. Not enough flavor from the butter dripping from the chicke .

Making for the second time today  easy and so tasty.
 I had used Hannah potatoes and yams and it was absolutely delicious. I have skinless boneless on hand and still, so flavorful.
Always up the garlic amount.
UPDATE: Second time I used more than 3 lbs chicken; sliced up a whole lemon, and put lemons atop potatoes......The first attempt was better, I had used under 3 lbs chicken; sliced half a lemon and placed amongst chicken, was more than enough lemony flavor.  Would recommend broiling the last few minutes.

Super easy to prep and make! Entire family loved it!
followed everyone’s advice about seasoning potatoes so sprinkled garlic salt then covered w/ lemon slices and seasoned chicken to let bake.
Put it on broil for last 5 min to brown top of skinless thighs. Delicious!!

Not good. Way too much butter, potatoes were just soaking in a half inch of butter.

Perfect and delicious!! I was looking for a garlic butter chicken recipe to compliment my garlic butter noodles and they went perfectly together. If you love your garlic and butter this recipe is one you definitely need to try. I left out the lemon slices because I didn't want it to be too tart for my noodles, I did use the lemon zest in the butter though. I also didn't have any fresh Thyme so I substituted 1 tsp of dried thyme and it seemed to be just fine. It definitely got the family's approval! I will have to try the full recipe another night and update my review.

Making for the second time today and already shared eith a few people-easy send so tasty.
 I had used Hannah potatoes and yams and it was absolutely delicious. I have skinless boneless in hand and still, so flavorful.
Today I added 2 chopped celery sticks, and always up the garlic amount.

This is my second time cooking this chicken. Mmmmm delicious. My husband and I love it. Having Pinto Beans, Wild Rice and Garlic Buttered baked chicken Thighs.

This was a good jumping off point for inspiration - made a dijon mustard, honey, garlic, lemon, butter sauce. Only used 2 cloves of garlic and my go to, Bragg's organic seasoning along with some dried thyme. Was in a hurry so didn't have a chance to read reviews prior to making - had the same issue with potatoes underdone. I would slice potatoes in thin rounds next time and season potatoes heavily as they were missing something. Served with a side of roasted brussel sprouts.

I made this recipe with bone in but skin off chicken and sweet potatoes under and it was delicious. I did not season the potatoes as they already have so much flavor and it was a hit.

I cut my potatoes up really small only used 2 potatoes tho and they came out soft and tender in 35 mins broil for 2 mins and left in oven to keep warm before serving. Meal was really good and I didn’t even have all the ingredients just seasoned really well. The lemons are a hit on the potatoes (yummy) will be trying this again.

This recipe is so good. I have used baby reds & sweet potatoes. So easy to make, my hubby loves the thighs done this way.

Pretty Good, some of the potatoes were still hard so make sure you cut them small.

https://streaming.hearstdigitalstudios.com/42be3cd7-4f0d-4b9f-aa09-2d181c824167/video_rover_16x9_1080p_hd_1537566904_31303.mp4

Garlic Butter Baked Chicken Thighs Are The Perfect Simple Dinner

This Garlic Sesame Chicken for the pressure cooker or slow cooker&nbsp;is tender, juicy, sweet, savory and full of delicious flavors -- and it only requires about 10 minutes of prep!

Garlic Sesame Chicken for the Instant Pot or Slow Cooker

chicken

sesame oil

Salt

onion,

garlic cloves,

brown sugar

½ cup less sodium soy sauce (or coconut aminos)

water

Optional garnish: sliced green onions, sesame seeds, red pepper flakes

Optional for serving: rice or cauliflower rice

Season chicken with about ¾ teaspoon salt. Set aside.

Whisk together brown sugar, soy sauce, and water. Set aside.

Press the “sauté” button and add oil. When oil is shimmering, add onions and ¼ teaspoon salt. Cook, stirring, until soft (about 3-5 minutes).

Stir in the garlic and cook for 30 more seconds.

Add chicken to the pot and pour soy sauce mixture over top. Turn off the sauté function and close the Instant Pot (locking the lid).

Press the “Manual” or “Pressure Cook” button and set the cooking time to 10 minutes for chicken thighs or 7 minutes for chicken breasts (if your chicken pieces are bigger than 8 ounces each, you can cut them in half or increase the cooking time to 9 minutes).

When the chicken is finished cooking, release the steam and open the lid right away to prevent over-cooking.

Slice chicken or shred with forks; return to the pot and stir with sauce. Serve over rice or cauliflower rice. Garnish with sliced green onion, sesame seeds, and red pepper flakes, if desired.

FOR THE INSTANT POT:

Spread oil in the bottom of a large slow cooker.

Place onion and garlic in the slow cooker and season with about ¼ teaspoon salt.

Place chicken on top of onions and pour sauce over everything.

Cover and cook on LOW for 4-6 hours or on HIGH for 2-3 hours, or until chicken is tender but not dry.

Slice chicken or shred with forks; return to the pot and stir with sauce. Serve with sauce over rice or cauliflower rice. Garnish with sliced green onion, sesame seeds, and red pepper flakes, if desired.

FOR THE SLOW COOKER:

You don't need carbs to make these Keto Bacon Chicken Thighs With Garlic Cream Sauce from Delish.com.

Keto Bacon Chicken Thighs With Garlic Cream Sauce

bacon

lb. bone-in, skin-on chicken thighs

red onion, chopped

mushrooms,

thyme

c. low-sodium chicken broth

heavy cream

c. Parmesan

parsley,

Do you ever buy veggies pre-chopped and sliced (like sliced mushrooms)?

Good concept bad execution. Pan sear your chicken 5 min per side in olive oil. Bacon grease doesn't matter. Transfer to glass 9x13 (skin side up) and bake for 15-20 minutes basting with butter and juices every 5 min. Dont cook your crispy chicken in the sauce! It makes your crispy skin a flappy nasty pile of whatever and restricts your ability to deal with the all important sauce in the pan... Pre-chop your bacon and sautee til not quite crisp. Add onion. Cook 4-5 min. Add mushrooms. Cook 2-3 min. Add garlic. Cook 1 min. Dont add all sauce ingredients at once!!!!! This results in potential clumping etc. Just dont. Deglaze the pan with white whine (1/4 cup). Cook an additional minute. I skip the broth, double the cream. Add the cream and let it come up to heat slowly so you dont burn it. Low to low-medium heat. When it is lightly bubbling, add cheese in slowly stirring constantly and seasoning to taste. I generally add a bit of chopped spinach to a sauce like this for variety. Take of heat and throw in 2 Tbsp unsalted butter. Let it melt in off heat to provide a little extra richness. Extra keto friendly.

I made this tonite for supper. I cooked the chicken longer(20 min per side) before adding the liquid. I didn’t add the lemon juice. My husband LOVED IT !He’s still talking about it 3 hours later. Definitely will be making again ! Thanks for the recipe. It is a keeper. 👍

It was okay. I wouldn't add the lemon juice.

I don’t actually follow a Keto diet, but this recipe caught my eye because I love bacon, garlic, and chicken thighs! Try making the recipe as written, the flavor profile is delightful! And it’s a fairly easy recipe, so even if you are a beginner or novice cook, this will surely knock the socks off of your dinner guests, and will impress! I’ve made it quite a few times now, sometimes subbing French shallots for the red onion, sometimes using leg quarters. I do like to serve on a bed of spinach or kale. Occasionally over a risotto. Presentation is amazing if you get a good sear on your chicken skins! And since I’m not Keto, I often add a chunk of crusty bread to soak up that delicious sauce! So good! Thanks for sharing this elegant, but simple recipe!!!

This is a delicious recipe. Thank you so much for sharing.

Cooked this, it was delish, did not have lemon juice so skipped that, and i added ranch seasoning. yummy!

Yum Yum Yum!!!
i thought this recipe was super easy and incredibly delicious!! Will definitely make many more times

This was delicious and easy. AND my hubby and children ate it up! Will definitely make it again.

Wowed my husband with this dinner...Although the prep time was much more than 10min, it was well worth it. I would love to know the nutrition info if available. I will definitely be making this again!

It was great, I would recommend cooking the chicken longer than it calls for.

Made this for my fire station (there are 12 of us so I did it in two large cast iron skillets) and it was a hit. For the non-keto guys I served egg noodles to go under.

I thought it was great!  I added a little Worcester sauce and omitted the bacon. I’d probably seat the chicken a bit more. Served over riced cauliflower and it was delectable!

I followed this, just doubling.  Added the garlic that is not in the recipe.  It was ok.  Certainly not worth the added effort over putting chicken in the slow cooker or in the oven and baking.  I was very disappointed.  Yes we ate it, but will not make it again.

One Pot Garlic Butter Chicken Thighs and Mushrooms - decadently delicious chicken thighs and a mushroom side dish all in one pan with the most amazingly delicious garlic butter sauce!

One Pot Garlic Butter Chicken Thighs and Mushrooms

chicken thighs, bones removed (skinless or with skin OK)

oz cremini mushrooms, stems removed and wiped clean

chicken stock

cilantro,

lemon juice

parmesan cheese

Heat a heavy pan on medium high until...

Heat a heavy pan on medium high until very hot.

Add butter, swirl around pan, and let melt.

When butter is foamy and melted, add chicken...

When butter is foamy and melted, add chicken thighs.

Very lightly salt chicken thighs (ONE pinch for...

Very lightly salt chicken thighs (ONE pinch for all things - don't overdo it!)

Cook chicken thighs 5 minutes on each side,...

Cook chicken thighs 5 minutes on each side, until lovely golden brown.

When chicken thighs are well browned, remove from...

When chicken thighs are well browned, remove from pan - do not drain pan grease.

Add garlic to pan, stir well.

Add mushrooms to pan, stirring occasionally to keep...

Add mushrooms to pan, stirring occasionally to keep mushrooms and garlic from burning.

Add second half of butter to pan, let...

Add second half of butter to pan, let melt.

Let garlic and mushrooms brown - about 4-6...

Let garlic and mushrooms brown - about 4-6 minutes. Do not let garlic burn, reduce heat if needed.

Add red pepper flakes (add slowly according to...

Add red pepper flakes (add slowly according to your taste) and cilantro when chicken and mushrooms are lovely golden browned.

Add stock, lemon juice, and cheese.

Stir well, being sure to scrape up any...

Stir well, being sure to scrape up any browned bits from bottom of pan.

Bring to a boil, let reduce and thicken...

Bring to a boil, let reduce and thicken slightly for 2 minutes.

Add chicken thighs back to pan, let sauce...

Add chicken thighs back to pan, let sauce reduce another 5-8 minutes, flipping chicken occasionally, until thick and chicken thighs are 165 internal temp.

Remove from pan and serve immediately!

https://mediavine-res.cloudinary.com/video/upload/afjuovbya9wvqgepfxju.mp4

Garlic Butter Chicken and Mushrooms

This Honey Garlic Chicken recipe is easy to make and so delicious that you'll be spending the entire baking time staring at the oven in anticipation.

Honey Garlic Chicken

chicken thighs

salt and pepper

honey

coconut sugar (can sub brown sugar)

molasses

Preheat your oven to 420 degrees. Place one oven rack in the middle and another rack at the top. For easy cleanup, line a baking sheet with aluminum foil or parchment paper.

Season both sides of the chicken with the salt and pepper. Put the chicken on the baking sheet skin side up and bake for 30-35 minutes. (35 minutes for big thighs.)

While the chicken is cooking, bring the honey garlic sauce ingredients to a boil for 2 minutes in a small frying pan to thicken the sauce.

Remove the chicken from the oven and carefully drain any liquid from the pan. Dip each chicken piece in the sauce and put the chicken back on the pan skin side down. Broil (on the top oven rack) for 5 minutes.

Turn the chicken over and baste the skin with the remaining sauce then broil for 5 minutes more.

Wow, that skin is gorgeous!  I love the ingredient combination and can't wait to try this!

Honey garlic chicken is my weakness. I love that you add molasses in the recipe, sounds very tasty!

Wow -- these were soooooo good!  Thanks for the recipe; the whole family enjoyed it.

This chicken was so delicious. I will be making it again for sure!

Wow, made this for dinner tonight, and it was absolutely amazing.

Just tried this recipe tonight, and it was AMAZING!!!..thank you from me and my husband :-)

Hi Kristen,

I just made this recipe for dinner &amp; WOW, it's so ridiculously yummy!!  I used boneless/skinless breasts because that's all I had, but will definitely use skin-on thighs next time for that extra deliciousness of fat (mmm...guilty pleasure!).  I served it with a cheater-spaghetti noodle version of lo mein, and the hubs and I thought it was a perfect combo!  :)

Thank you so much for sharing this awesome recipe.  I originally found it on Pinterest, but will now be a new follower of your blog.  :)

Thanks again!

Kas

This sounds sooooo good I think I will be trying it real soon....maybe tonight
Thank you for all you work you recipes are mouth watering and your photos are amazing....great work!!!

This has become one of my favorite recipes!  My kids and husband love it, and it's actually pretty easy to do.  The flavor is perfect exactly as the recipe is written, but I might experiment with adding or altering the flavor components just for fun.

Made this for dinner tonight using skin-on thighs and drumsticks and it was absolutely delicious! Excited to try with boneless, skinless chicken breaks next as I'm sure they will be delicious as well, albeit a bit healthier. Great, quick, and tasty meal for any night of the week. Thanks for an awesome recipe!

I made this tonight.  It was very yummy.  Two things I'll do different next time..  First, I'll precook for 25 minutes.  I found the chicken was 'just' a bit underdone after the 2nd broil.  I put it in the oven at 425 for 5 minutes more.  Also, I will take a fork after the precook and pierce the chicken to let the yummy sauce go deeper into the chicken.  The recipe is a keeper!  Thanks!

Kristen, this chicken dish looks over the top yummy! I love anything honey, garlic and saucy. Such a GREAT combination. And even better that it's out of the oven in 40 minutes. Looks like a WINNER. Thanks for sharing.

This recipe is THE BEST! I’m never making hg chicken any other way. Thank you!!!

This looks delicious. I'd like to make it but I want to know what I can use instead of molasses. Thank you. I love  your recipes. &lt;3

Hawaiian Shoyu Chicken-- so flavorful you'll forget how easy it is to make! Filled with flavors of ginger, garlic and just a touch of red pepper.

Hawaiian Shoyu Chicken

soy sauce

white sugar

Worcestershire sauce

red pepper flakes

ginger

garlic (minced)

sugar

Place chicken in a large pot on the stove top.

Combine remaining ingredients and stir until sugar is dissolved. Pour over chicken and stir until all chicken is immersed in sauce.

Bring to a low boil, cover and reduce heat to a simmer. Let cook for about 1 hour at a low simmer until the chicken is tender.

Cook on LOW for up to 8 hours or HIGH for 4.

Remove chicken from cooking liquid, shred and return to pan to soak up some more flavor. Serve over steamed rice with the sauce below.

To make "Da Sauce": Combine and stir all ingredients until the sugar is dissolved and serve with the chicken and rice.

To Make in a Slow Cooker:

Combine the soy sauce, water, sugar, Worcestershire sauce, red pepper flakes, ginger and garlic in the Instant Pot. Place the chicken in the sauce and spoon some sauce over the top of the chicken.

Lock Instant Pot lid in place, making sure the venting valve is sealed.

Cook on high pressure for 15 minutes.

While chicken is cooking, combine the ingredients for the sauce and set aside. 

When the cooking time is up, allow the pressure to release naturally for 10 minutes, then do a quick pressure release and when the pin drops remove the lid.

Serve the chicken and sauce over the top of steamed white rice alongside some macaroni salad.

To Make in an Instant Pot

Sriracha is great for more than just drizzling! Use it in a sticky glaze for this lip-smacking chicken thigh recipe. And if you want more ideas, check out our guide on what to do with leftover sriracha.

Sticky sriracha chicken rice with charred veg

unsalted butter

onion

basmati rice

chicken stock (gluten free if need be)

free-range chicken thighs

Olive oil

broccoli

of trimmed and halved spring onions.

tbsp sriracha chilli sauce

tbsp runny honey

garlic

ginger,

sesame seeds

Melt the butter in a pan over a medium heat, then fry the onion with a pinch of salt for 8-10 minutes until starting to caramelise. Stir in the basmati rice, then pour in the chicken stock. Bring to the boil, cover, then turn the heat to low and cook for 10-15 minutes until the stock is absorbed and the rice is tender. Remove from the heat, cover and rest for 5 minutes.

Meanwhile, skin, debone and slice the chicken thighs into strips. Heat a splash of olive oil in a large non-stick frying pan over a medium heat, add the strips of chicken and cook for 6 minutes until golden. Turn and cook for a further 6 minutes until cooked through.

Heat a separate frying or griddle pan until smoking hot. Brush the broccoli florets with olive oil, then cook, turning, until tender and charred. Remove from the pan and repeat with the spring onions.

Mix the sriracha chilli sauce, runny honey, 3 tbsp water, garlic and ginger. Season, then stir into the chicken. Turn the heat to high and stir-fry the chicken for another 3 minutes or until the sauce is thick. Top the rice with the charred veg, chicken and sauce, then sprinkle with the toasted sesame seeds.

This super easy and delicious baked chicken thighs recipe with honey and soy will become a regular favorite in no time.

Honey Soy Baked Chicken Thighs

olive oil

pepper

Preheat oven to 425-degrees F.

Mix first 6 ingredients together in a large...

Mix first 6 ingredients together in a large plastic zip-top storage bag. Add salt and pepper to taste. Add the chicken to the plastic bag, seal bag and turn chicken to coat each piece, then place in refrigerator to marinate until ready to cook, up to a day ahead.

When ready to cook, add chicken and marinade...

When ready to cook, add chicken and marinade to a baking dish in a single layer. Bake chicken in a 425-degrees oven for 25 minutes with the skin side up. Flip the chicken and cook skin side down for another 10 minutes. Then turn the chicken again to skin side up and finish cooking for another 10 minutes to crisp up the skin, for a total of 45 minutes. Cook until internal temperature of chicken reads 165-degrees F.

Browning the chicken first seals in the juices. Don't be afraid if the bottom of your dish browns as this will add to the flavour of the sauce.

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The most viewed chicken thigh recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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Garlic Sesame Chicken for the Insta...

Keto Bacon Chicken Thighs With Garl...

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Hawaiian Shoyu Chicken

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Honey Soy Baked Chicken Thighs

Chicken cacciatore

Easy Skillet Chicken Piccata

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Skillet Teriyaki Chicken Thigh Reci...

South African chutney chicken

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The most viewed chicken thigh recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine