A succulent chicken thigh pan-seared in rich garlic butter, delivering a crispy skin and juicy interior perfect for a comforting main dish.
1. Pat the chicken thigh dry with paper towels and season both sides with salt and black pepper. 2. Heat olive oil in a skillet over medium heat. 3. Place the chicken thigh skin-side down and cook for 6-7 minutes until the skin is golden and crispy. 4. Flip the chicken and add butter and minced garlic to the pan. 5. Spoon the melted garlic butter over the chicken and continue cooking for another 6-7 minutes or until the chicken reaches an internal temperature of 165°F (74°C). 6. Remove from heat and let rest for 3 minutes. 7. Garnish with chopped parsley if desired and serve hot.
1 chicken thigh (bone-in, skin-on) 2 tablespoons butter 2 cloves garlic, minced Salt, to taste Black pepper, to taste 1 teaspoon olive oil Fresh parsley, chopped (optional)
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