Garlic Chicken No 3
Indulge in the rich flavors of *Garlic Chicken No 3*, a savory, one-pan wonder that combines tender, crispy chicken thighs with a luscious garlic butter sauce. This recipe features bone-in, skin-on chicken thighs seared to golden perfection, then simmered in a fragrant blend of minced garlic, fresh thyme, chicken broth, paprika, and a splash of lemon juice for a tangy finish. Ready in just 45 minutes, this dish is perfect for weeknight dinners yet elegant enough for entertaining. Serve it with creamy mashed potatoes, fluffy rice, or crusty bread to soak up the velvety pan sauce, and don’t forget the garnish of fresh parsley for the perfect finishing touch. Whether you're a garlic lover or simply craving a comforting, flavorful meal, *Garlic Chicken No 3* is destined to become a favorite.
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Recipe Information
Ingredients
- 6 pieces Chicken thighs (bone-in, skin-on)
- 6 cloves Garlic cloves, minced
- 3 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 teaspoon Fresh thyme
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 cup Chicken broth
- 1 tablespoon Lemon juice
- 2 tablespoons Fresh parsley, chopped
Instructions
Pat the chicken thighs dry with paper towels and season both sides with salt, black pepper, and paprika.
Heat olive oil in a large skillet over medium-high heat. Once the oil is hot, place the chicken thighs in the skillet skin-side down. Sear for 4-5 minutes without moving, until the skin is golden and crispy.
Flip the chicken thighs and sear the other side for another 4 minutes. Transfer the chicken to a plate and set aside.
Lower the heat to medium and add the butter to the skillet. Once melted, add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
Stir in the fresh thyme and pour in the chicken broth, scraping up any browned bits from the bottom of the skillet to release extra flavor.
Add the chicken thighs back into the skillet skin-side up. Reduce the heat to medium-low, cover the skillet with a lid, and let the chicken simmer for 15-20 minutes or until fully cooked (internal temperature should reach 165°F or 74°C).
Remove the lid and add the lemon juice to the skillet. Spoon some of the pan sauce over the chicken to fully coat it.
Garnish with chopped fresh parsley and serve hot. Pair with mashed potatoes, rice, or crusty bread to enjoy with the flavorful sauce.
Nutrition Facts
Calories |
2523 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 205.9 g | 264% | |
| Saturated Fat | 60.2 g | 301% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 791 mg | 264% | |
| Sodium | 3667 mg | 159% | |
| Total Carbohydrate | 10.5 g | 4% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 1.3 g | ||
| Protein | 167.4 g | 335% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 185 mg | 14% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 2093 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
