Fast, flavorful, and family-approved boneless chicken thighs recipe that will soon become your go to dinner on busy weeknights. This recipe uses few simple ingredients and delivers big flavor.
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Garlic Chicken Thighs
I am a big fan of These Baked Garlic Chicken Thighs, and this recipe is even easier and quicker. One skillet meals are always welcomed especially during busy back to school nights.
Juicy, golden-seared chicken thighs swim in a rich, garlicky butter sauce, kissed with lime and herbs. It tastes like a slow-cooked masterpiece but comes together in just 30 minutes—perfect for busy nights when you crave something indulgent yet effortless!
Pro Tip
Serve this immediately as the flour breading can get soggy from the sauce and do not overcrowd the pan when searing to get that crisp chicken bites.
Garlic Butter Chicken Thighs
Ingredients
- 2 lb chicken thighs boneless, skinless and cut into 1 inch cubes
- 1 teaspoon salt or to your liking
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- ¼ cup all purpose flour
- 2 Tablespoon oil
For the sauce:
- 4 Tablespoons butter
- 5 large garlic cloves finely chopped
- 2 Tablespoons all purpose flour
- Juice of half a lime
- 1 - 1 ½ cup chicken broth
- ½ Tablespoon oregano
- ½ teaspoon salt or to your liking
- ¼ teaspoon black pepper
Instructions
- In a large bowl mix salt, black pepper and garlic powder.
- Add chicken and toss to coat set aside for 15 minutes up to 24hours.
- Sprinkle flour over and toss to coat chicken with flour all over.
- Heat oil in a large nonstick skillet on medium high and sear chicken pieces from all sides. Work in batches if necessary.
- Remove chicken from pan and reduce heat to medium.
- Add butter the saute garlic for 30 seconds.
- Sprinkle flour over and cook for another 30 seconds
- Add lime juice scrapping the bottom of the pan to deglaze.
- Add chicken broth, oregano, salt and pepper then whisk well for a couple of minutes until sauce thickens.
- Add chicken pieces back, mix everything together and taste to adjust seasoning. Add more salt and black pepper if necessary.
- Serve garnished with chopped cilantro or parsley.
Nutrition
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How to Make Garlic Butter Chicken Thighs
Gather recipe ingredients and cut the chicken thighs into cubes or bite-sized pieces. You can use whole chicken thighs without cutting or use bone in chicken thighs but please note that the cooking time will vary.
If you do not have oregano check out these oregano substitues.
Season the Chicken: In a large bowl, mix salt, pepper, and garlic powder. Toss the chicken to coat, and let it marinate for at 15 minutes—or up to a day in the fridge for deeper flavor.
Flour It Up: Sprinkle flour over the chicken and toss until evenly coated.
Sear the Chicken: Heat oil in a large skillet and cook chicken pieces until golden on all sides. Don’t overcrowd the pan—cook in batches if needed.
Make the Sauce: Reduce heat and add butter to the skillet. Sauté the chopped garlic until fragrant.
Add flour and stir briefly, then pour in lime juice to deglaze the pan.
Simmer & Serve: Add chicken broth, oregano, salt, and pepper. Whisk until smooth and slightly thickened. Return the chicken to the pan and simmer until well coated and heated through.
Serving suggestions
These chicken bites are so delicious with bubbly garlicky and buttery sauce. I love serving them over rice, crusty bread to mop the sauce or a delicious side of simple pasta.
More Tips
- Pat the chicken dry before seasoning to help the flour coating stick better and ensure a crispier sear.
- If the sauce thickens too much, thin it with a splash of broth. Too thin? Simmer a minute longer or add a pinch of flour slurry (1 teaspoon flour + 1 teaspoon water, mixed).
- Make it bolder and spicier by adding some red pepper flakes or a dash of hot sauce to the butter sauce. Or stir in some cream or parmesan cheese for a richer sauce.
Can I use chicken breasts instead?
Yes, of course, but this recipe is definitely juicier using chicken thighs.
How to Store and Reheat
Place the leftover garlic butter chicken in an airtight container and refrigerate for up to 3 days.
Leftover chicken flour coating will get soggy. To reheat, it is better to remove the chicken from the sauce and crisp them up in a pan then return to the sauce and serve. If the sauce gets too thick, thin it out with some chicken broth.
Quick Weeknight Dinners
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