Garlic Butter Boneless Chicken Thighs

Crispy and Juicy boneless chicken thighs first seared until crispy then cooked in a creamy butter garlic sauce on the stove top in just 30 minutes.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 20

Servings servings

Calories 412kcal

Start with mixing all the seasoning ingredients.
Pat dry chicken with kitchen towel. Sprinkle seasoning on both sides.
Heat oil in a skillet. When hot, put chicken thighs top side down. Sear it got 5 minutes undisturbed until golden and crispy. Flip and cook for a further 4-5 minutes. Take out the chicken and keep aside covered ( To prevent it from drying).
In the same skillet to the remaining oil add minced garlic, cook until fragrant for about 20 seconds.
Stir in the wine and let it reduce to half. Then stir in chicken stock.
When stock comes to a boil, we will add cold cubes of butter in three parts. (ref note - 3)
Lower the heat to low. Add one part butter to the stock, keep stirring until all the butter has been incorporated.
Add second part of butter, keep stirring until the butter fully melts into the sauce. Then add the 3rd and last portion of butter to the sauce. The sauce by now will be looking creamy.
Mix lemon juice and italian seasoning.
Add the seared chicken back to the pan along with any pan juice in the plate.
Let it simmer for another 4-5 minutes until the sauce reduces a little further and chicken thighs are cooked fully. (ref note -4)
Before serving, whisk the sauce with a fork once again if you see a thin layer of butter

Butter needs to be cold for the emulsification to happen.
There is no salt added to the sauce, as the seasoning has salt and the chicken stock used has salt. I recommend using low sodium stock. Check the seasoning after you add the seared chicken back to the pan and add more salt if required.
Don't add all the butter at once. Add butter in three stages only after the butter in the pan is fully incorporated. Also it is very very important to keep the flame low while adding butter.
Cooking time depends on how big the chicken thighs are. If it is too big then increase the cooking time accordingly.