Community recipe
Cozy Garlic-Butter Chicken Thighs
Golden skillet chicken thighs with tender carrots and broccoli in a savory garlic-butter pan sauce—an approachable American comfort-food dinner for four.
- Serves
- 4
- Prep
- 15 min
- Cook
- 30 min
- Difficulty
- easy
Get ready
Ingredients
- 2 lb boneless, skinless chicken thighs
- 1 tsp kosher salt
- 0.5 tsp black pepper
- 1 tsp paprika
- 1 tsp dried thyme
- 1 tbsp olive oil
- 2 lb boneless, skinless chicken thighs
- 3 tbsp unsalted butters
- 4 garlics, minced
- 2 carrots, thinly sliced
- 1 tbsp all-purpose flour
- 1 cup chicken broth
- 2 lb boneless, skinless chicken thighs
- 3 cup broccoli florets
- 1 tbsp lemon juice
Make it
Instructions
- 01
Season the chicken
Pat 2 lb boneless, skinless chicken thigh dry. Season both sides evenly with 1 tsp kosher salt, 0.5 tsp black pepper, 1 tsp paprika, and 1 tsp dried thyme.
- 02
Brown the chicken
Heat a large skillet over medium-high heat. Add 1 tbsp olive oil, then arrange 2 lb boneless, skinless chicken thigh in one layer. Cook until deeply golden on the first side, then turn and brown the second side. Transfer to a clean plate.
- 03
Start the vegetables and sauce
Reduce the heat to medium. Melt 3 tbsp unsalted butter, then stir in 4 items garlics, minced and cook just until fragrant. Add 2 items carrots, thinly sliced and cook, stirring, until beginning to soften. Sprinkle in 1 tbsp all-purpose flour and stir for 1 minute. Slowly stir in 1 cup chicken broth, scraping up the browned bits.
- 04
Finish and serve
Return 2 lb boneless, skinless chicken thigh and any collected juices to the skillet. Nestle 3 cup broccoli floret around the pieces, cover, and gently simmer until the vegetables are tender and the thickest portion reaches 165°F. Stir 1 tbsp lemon juice into the sauce, then spoon the sauce and vegetables over each serving.
