Garlic Chicken Thighs
This is a fantastic and incredibly fast recipe for chicken thighs that you'll love for its strong garlic flavor. You get the wonderful garlic taste from a deep golden crust and also from the rich sauce. The secret to achieving that perfectly crispy crust on skinless chicken thighs is to cook them for a bit longer over a lower heat, allowing the surface to become beautifully golden and crisp without drying out the meat.
| Cuisine | Asian |
| Category | Chicken |
| Prep Time | 3 minutes |
| Cook Time | 12 minutes |
| Marinating Time | 10 minutes |
| Total Time | 25 minutes |
| Servings | 4 servings |
| Difficulty | Easy |
| Published | 8/19/2025 |
Instructions
- 1
Season both sides of the chicken thighs generously with garlic powder, salt, and pepper.
- 2
Heat the olive oil in a large skillet over medium heat. Place the chicken thighs in the skillet, smooth side down.
- 3
Using a spatula, lightly press down on the chicken. Cook for 5 minutes until the underside is a deep golden and has a crispy crust.
- 4
Flip the chicken, and again, press down lightly with the spatula. Cook for 2 minutes. Add the butter and minced garlic to the skillet, cooking for another minute until the garlic is a light golden color and smells wonderfully fragrant.
- 5
Pour in the white wine (or broth/water) and turn the heat up. Use a spoon or spatula to scrape up all the flavorful golden bits stuck to the bottom of the skillet, dissolving them into the wine to create the sauce. Simmer for about 1 1/2 minutes, or until the smell of alcohol has evaporated.
- 6
Remove the skillet from the heat. Serve the chicken thighs immediately, drizzled with the delicious garlic sauce from the pan. Garnish with finely chopped parsley if desired.
Nutrition Information
| Calories | 334 |
| Protein | 24g |
| Carbohydrates | 2g |
| Total Fat | 25g |
| Saturated Fat | 8g |
| Polyunsaturated Fat | 3g |
| Monounsaturated Fat | 12g |
| Trans Fat | 0g |
| Cholesterol | 105mg |
| Sodium | 250mg |
| Potassium | 350mg |
| Fiber | 0g |
| Sugar | 1g |
| Vitamin A | 180IU |
| Vitamin C | 2mg |
| Calcium | 15mg |
| Iron | 1mg |
Recipe Notes
While this recipe is optimized for chicken thighs, it can also be made with chicken breast. If you choose to use chicken breast, cut it in half horizontally to create thinner pieces about 1cm (2/5 inches) thick. The cooking times will need to be adjusted: heat the skillet on high, cook for 2 minutes on the first side, flip, cook for 1 minute, then add the garlic and butter and proceed with the rest of the recipe as written. Note that the breast will not develop the same golden crust as the thighs.
This dish pairs wonderfully with a variety of sides, including Cowboy Rice Salad, Roasted Broccoli, Avocado Corn Salad, Garlic Butter Kale Rice, or a hearty Mushroom Rice.
The provided nutrition information is an estimate per serving and includes both the chicken and the sauce.
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