Description
This recipe for Crispy Garlic Chicken Thighs delivers tender, juicy chicken with a golden, crispy crust infused with rich garlic and buttery flavors. Cooked in a skillet and finished with a fragrant white wine sauce, it’s an easy yet elegant dish perfect for weeknight dinners or casual gatherings. The optional parsley adds a fresh touch, and the method ensures flavorful, crispy skin without the fuss of oven baking.
Ingredients
Units
Scale
Chicken and Seasoning
- 700 g / 1.2 lb skinless boneless chicken thighs (5 to 6 pieces)
- 1 tsp garlic powder
- Salt and pepper, to taste
- 1 tbsp olive oil
Sauce
- 1/2 cup / 125 ml dry white wine (or broth or water as alternative)
- 25 g / 2 tbsp unsalted butter
- 2 large garlic cloves, minced
- Finely chopped parsley, optional (for garnish)
Instructions
- Season the Chicken: Sprinkle both sides of the chicken thighs evenly with garlic powder, salt, and pepper to infuse flavor before cooking.
- Heat the Skillet: Place a large skillet over medium heat and add the olive oil. When the oil is hot, add the chicken thighs smooth side down.
- Cook First Side: Press down lightly on the chicken with a spatula to ensure good contact with the skillet. Cook for 5 minutes without moving the chicken until the bottom is deep golden brown and crispy.
- Flip and Cook Second Side: Turn the chicken thighs over and press down lightly again. Cook for 2 minutes on this side to develop color.
- Add Garlic and Butter: Add the minced garlic and butter to the skillet. Cook for 1 minute more, stirring slightly, until the garlic is lightly golden and fragrant.
- Deglaze and Simmer: Pour in the white wine, then increase the heat. Stir the skillet to dissolve any browned bits stuck to the pan into the wine. Let it simmer rapidly for about 1½ minutes until the alcohol smell cooks off and the sauce thickens slightly.
- Finish and Serve: Remove the skillet from heat. If using, sprinkle chopped parsley over the chicken. Serve the chicken thighs warm, spooning the garlicky wine sauce over the top.
Notes
- Chicken breast can be used instead of thighs but will not develop the same crispy crust. Cut breasts in half horizontally to about 1cm thickness. Cook on high heat for 2 minutes on one side, then 1 minute on the other before adding garlic and butter, and continue as directed.
- Suggested side dishes include Cowboy Rice Salad, Roasted Broccoli, Avocado Corn Salad, Garlic Butter Kale Rice, Mushroom Rice, or Smashed Potatoes to complement this dish beautifully.
- Nutrition info provided includes chicken and all sauce ingredients per serving.
