This skillet chicken is one of those dishes that’s easy to put together on a weeknight. You’ll get a nice crispy crust on the chicken without a ton of fuss. The garlic butter adds just enough richness to bring it all together.
The Story Behind This Recipe
I remember the first time I tried cooking skillet chicken at home. I was looking for something simple but that still satisfied that craving for crispy skin and juicy meat. This recipe came together when I paired a basic flour coating with a quick sear in the pan. It’s always a winner when you want a comforting meal without needing a lot of prep.
I usually serve this with a side of roasted vegetables or a fresh salad to balance out the richness. Sometimes when guests come over, I make a big batch and it disappears fast. It’s also great for leftovers if you reheat it gently.
One small habit that helps is to pat the chicken dry before seasoning and coating it in flour. It really makes the skin crisp up in the pan. And don’t skip finishing it off with garlic butter at the end, it adds a subtle depth of flavor that’s just right.
If you’re not a fan of dark meat, this works well with boneless chicken breasts too—just adjust the cooking time accordingly. It’s a flexible recipe you can rely on when you want dinner to come together quickly without feeling basic.
Cuisine: American
Course: Dinner
Servings: 4
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Ingredients
- 4 bone-in, skin-on chicken thighs
- Salt and black pepper
- 1/2 cup all-purpose flour
- 1 teaspoon smoked paprika
- 2 tablespoons olive oil or vegetable oil
- 3 tablespoons unsalted butter
- 3 garlic cloves, minced
- Fresh parsley, chopped (optional)
Instructions
- Step 1. Pat the chicken thighs dry with paper towels. Season both sides with salt, pepper, and smoked paprika.
- Step 2. In a shallow dish, mix the flour with a pinch of salt and pepper. Dredge each chicken thigh in the flour mixture, shaking off excess.
- Step 3. Heat the oil in a large skillet over medium-high heat. Add chicken thighs skin-side down and cook until golden and crispy, about 6-7 minutes.
- Step 4. Flip the chicken and reduce heat to medium. Cook another 8-10 minutes until the chicken reaches an internal temperature of 165°F and juices run clear.
- Step 5. Remove the chicken from the pan and set aside on a plate.
- Step 6. Reduce heat to low and add butter to the skillet. Once melted, stir in minced garlic and cook for about 30 seconds until fragrant but not browned.
- Step 7. Return chicken to the pan and spoon the garlic butter over the thighs to coat.
- Step 8. Sprinkle with fresh parsley before serving if using.
Tips for Success
- Make sure the chicken skin is dry to get it extra crispy.
- Use a heavy skillet like cast iron for best browning results.
- Don’t crowd the pan; cook chicken in batches if needed.
- Adjust seasoning to your taste; smoked paprika adds a nice touch but you can omit or replace it.
- Rest the chicken for a few minutes before serving to let the juices settle.
Variations & Substitutions
- Try using boneless chicken breasts if you prefer white meat. Reduce cooking time to prevent drying out.
- Add a squeeze of lemon juice in the garlic butter sauce for a bright note.
- Stir in chopped herbs like thyme or rosemary into the butter for a slightly different flavor.
- Serve with mashed potatoes or cornbread to keep the Southern theme going.
