Roadhouse Garlic Butter Chicken Skillet: A Weeknight Treat (Print Version)
This Roadhouse Garlic Butter Chicken Skillet brings big flavors to your table with minimal fuss. Juicy chicken in a rich garlic butter sauce a weeknight win!
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 45 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Gluten-Free (if using GF broth)
# Ingredients:
→ Main Ingredients
01 -
4 bone-in, skin-on chicken thighs
02 -
1 tbsp olive oil
→ Flavor Boosters
03 -
4 tbsp unsalted butter
04 -
6-8 cloves fresh garlic, minced (or more, I won't judge!)
05 -
1/2 cup low-sodium chicken broth
06 -
1 tsp salt, or to taste
07 -
1/2 tsp black pepper, or to taste
→ Creamy Sauce Essentials
08 -
1/2 cup heavy cream
→ Fresh Finish
09 -
2 tbsp fresh parsley, chopped
# Instructions:
01 -
First things first, pat those chicken thighs super dry. This is crucial for crispy skin, trust me! I always forget this step and then wonder why my chicken isn't browning properly. Season them generously with salt and pepper on both sides. Don't be shy; the chicken needs that flavor boost. You want to hear that sizzle when it hits the pan, a real promise of good things to come.
02 -
Heat a large, oven-safe skillet (cast iron is my go-to for this Garlic Butter Chicken Skillet!) over medium-high heat with a splash of olive oil. Once shimmering, place the chicken thighs skin-side down. Let them get beautifully golden and crisp, about 6-8 minutes. Resist the urge to move them too soon! This is where the magic crust forms. I once flipped them too early and ended up with sad, pale chicken. Patience, my friend, patience.
03 -
Flip the chicken over and transfer the skillet to a preheated oven at 375°F (190°C). Roast for another 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). This ensures the chicken stays juicy and tender. The smell in your kitchen right now? Oh, it's divine! This step makes the chicken so tender, it practically falls off the bone.
04 -
Carefully remove the skillet from the oven (hot handle alert!). Transfer the chicken to a plate and tent with foil. Back on the stovetop over medium heat, add the butter to the pan drippings. Once melted, toss in the minced garlic. Sauté for about a minute until fragrant, but whatever you do, don't let it burn! I've burned garlic before, and it makes the whole dish taste bitter. Keep an eye on it!
05 -
Pour in the chicken broth, scraping up any delicious browned bits from the bottom of the pan. This is where all the flavor lives! Let it simmer for a couple of minutes to reduce slightly. Then, stir in the heavy cream. Let it gently bubble and thicken for another 3-5 minutes until it coats the back of a spoon. Taste and adjust seasonings – a little more salt or pepper might be just what it needs.
06 -
Return the cooked chicken to the skillet, nestling it into that glorious creamy garlic butter sauce. Garnish generously with fresh parsley. Serve immediately, perhaps with some crusty bread to sop up every last drop of that incredible sauce. The chicken should be glistening, the sauce rich and inviting. It’s a sight, honestly, that just makes you want to dig in!
# Notes:
01 -
Patting the chicken super dry is my secret for truly crispy skin, don't skip it!
02 -
When reheating leftovers, gently warm them on the stovetop; microwaving can make the sauce separate, which isn't ideal.
03 -
If you're out of heavy cream, half-and-half can work, but the sauce won't be as rich or thick – I tried it once, and it was... okay.
04 -
Serving this with creamy mashed potatoes is a must for soaking up every last bit of that amazing garlic butter sauce.
# Equipment Needed:
01 -
Large oven-safe skillet (cast iron recommended)
02 -
tongs
03 -
meat thermometer
# Nutrition (Per Serving):
Calories: 650 kcal
Total Fat: 50g
Total Carbohydrate: 8g
Protein: 40g