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Cozy One-Pan Garlic Butter Chicken Thighs: Easy Weeknight Dinner

one-pan garlic butter chicken thighs - featured image
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Juicy, golden chicken thighs and caramelized vegetables roasted in a rich garlic butter sauce—all in one pan. Perfect for busy weeknights when you need comfort food without the fuss.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs (about 1.5 pounds total)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper, freshly ground
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder
  • 4 tablespoons unsalted butter (60 grams)
  • 6 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 teaspoon dried thyme
  • 1/2 teaspoon red pepper flakes (optional)
  • 1 pound baby potatoes (about 450 grams), halved or quartered
  • 3 medium carrots, peeled and cut into 2-inch chunks
  • 1 medium yellow onion, cut into 1-inch wedges
  • 2 cups broccoli florets (about 150 grams)
  • Fresh parsley for garnish (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Position the rack in the middle of the oven.
  2. Pat the chicken thighs dry with paper towels.
  3. In a small bowl, mix together 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon smoked paprika, and 1/4 teaspoon garlic powder. Sprinkle this mixture evenly over both sides of the chicken thighs.
  4. Wash and cut the vegetables: halve or quarter the baby potatoes into 1-inch pieces, peel and cut the carrots into 2-inch chunks, cut the onion into wedges. Set the broccoli aside.
  5. In a small saucepan over low heat (or in the microwave in 15-second bursts), melt the 4 tablespoons of butter with 1 tablespoon olive oil. Once melted, stir in the minced garlic, dried thyme, and red pepper flakes if using. Let it sit for a minute.
  6. Heat your oven-safe skillet over medium-high heat for about 2 minutes. Add 1 tablespoon of the garlic butter mixture to the pan. Place the chicken thighs skin-side down in the hot skillet. Cook undisturbed for 5-6 minutes until deep golden crust forms.
  7. Using tongs, flip the chicken thighs so the skin side is up. Turn off the heat. Arrange the potatoes, carrots, and onion wedges around the chicken in a single layer. Pour the remaining garlic butter mixture over everything.
  8. Roast for 20 minutes.
  9. After 20 minutes, carefully remove the skillet from the oven. Add the broccoli florets around the chicken, tucking them into the pan juices. Return to the oven for another 12-15 minutes.
  10. Check for doneness: the chicken is done when the internal temperature reaches 165°F (74°C) at the thickest part, or when the juices run clear. The vegetables should be tender and slightly caramelized.
  11. Let the skillet rest for 5 minutes before serving. Garnish with fresh parsley if desired. Spoon pan juices over everything before serving.

Notes

For extra crispy skin, switch the oven to broil for the last 2-3 minutes. If you don’t have an oven-safe skillet, sear the chicken in a regular skillet, then transfer everything to a 9×13-inch baking dish. For dairy-free, use vegan butter or extra olive oil. The broccoli should be added in the last 15 minutes to prevent mushiness.

Nutrition

Keywords: one-pan chicken, garlic butter chicken, chicken thighs, easy weeknight dinner, comfort food, sheet pan dinner, gluten-free dinner

Find it online: https://perkypan.com/cozy-one-pan-garlic-butter-chicken-thighs-easy-weeknight-dinner/