Some evenings just demand something comforting, yet a bit special—like crispy garlic butter chicken. It’s that kind of dish where the golden, crackling skin makes you pause for a moment, almost forgetting the hustle of the day. The smell of garlic sizzling in butter fills the kitchen, wrapping around you like a warm hug. You’ll find yourself sneaking tastes of the sauce while the chicken finishes cooking, wondering if you should’ve made extra just for those moments.

The first time I tried this recipe, I was a bit distracted, chopping garlic while the chicken cooked. I didn’t time it perfectly, and the sauce was a little more garlicky than I expected—honestly, I didn’t mind. It made the whole house smell amazing, and that tiny imperfection turned into an extra flavor punch that made the meal memorable. You can almost feel the crispness under your fork, the buttery garlic sauce clinging to every bite, and that hint of fresh parsley on top balancing it all out.

The chicken skin crisps up beautifully while staying juicy inside, delivering a satisfying texture contrast.
Rich garlic butter sauce adds deep flavor without overwhelming the dish—it’s simple, and that’s kind of the point.
It’s a quick dish that comes together in about 35 minutes, so you don’t have to wait long to enjoy.
Leftovers reheat well if you’re okay with slightly less crisp skin, but honestly, fresh is best.

If you’re ever worried about the garlic burning or the butter browning too fast, a gentle simmer and some patience make all the difference. This recipe doesn’t require fancy equipment—just a skillet and a bit of attention. It’s one of those meals that feels more complex than it actually is, perfect for a weeknight dinner that still impresses.

Crispy Garlic Butter Chicken

Print Recipe

A deliciously crispy chicken dish cooked in a rich garlic butter sauce, perfect for a comforting dinner.

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4

Ingredients

Scale

4 boneless, skin-on chicken thighs
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/2 cup all-purpose flour
3 tablespoons unsalted butter
4 cloves garlic, minced
1 tablespoon olive oil
1/4 cup chicken broth
1 tablespoon fresh parsley, chopped

Cook Mode Prevent your screen from going dark

Instructions

Pat the chicken thighs dry with paper towels.
In a small bowl, mix salt, black pepper, and paprika.
Season both sides of each chicken thigh evenly with the spice mixture.
Place the flour in a shallow dish and dredge each chicken thigh in the flour, shaking off any excess.
Heat olive oil in a large skillet over medium-high heat.
Add the chicken thighs skin-side down and cook for 6-7 minutes until the skin is golden and crispy.
Flip the chicken and cook for another 6-7 minutes until cooked through and internal temperature reaches 165°F (74°C). Remove chicken from the skillet and set aside.
Reduce heat to medium and add the butter to the same skillet.
Once the butter has melted, add the minced garlic and sauté for 1-2 minutes until fragrant, stirring frequently to prevent burning.
Pour in the chicken broth and scrape the bottom of the skillet to release any browned bits.
Return the chicken thighs to the skillet and spoon the garlic butter sauce over them.
Cook for an additional 2 minutes to let the flavors meld.
Sprinkle chopped fresh parsley over the chicken before serving.

Kitchen Notes: I usually use a sturdy skillet that holds heat evenly, which helps get that crisp skin without burning the garlic. Serving this with a simple side of roasted vegetables or mashed potatoes complements the rich sauce nicely. If you want to switch things up, I’ve tried swapping the chicken thighs for drumsticks—works well but takes a bit longer to cook through. Sometimes I toss in a squeeze of lemon just before serving for a fresh twist, though I haven’t tested it extensively. Also, a sprinkle of red pepper flakes can add a subtle kick if you’re feeling adventurous.

FAQ: Can you use chicken breasts? You can, but they might not stay as juicy and the cooking time will differ. Is it okay if the garlic gets a bit browned? A little color adds nuttiness, but watch closely so it doesn’t burn. How do I keep the skin crispy after reheating? Warm gently in a skillet rather than the microwave to avoid sogginess.

Give this crispy garlic butter chicken a try the next time you want something cozy and satisfying. I bet it’ll become one of those recipes you reach for again and again.