Pan-Roasted Chicken Thighs with Smoky Paprika and Garlic Butter

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy pan-roasted chicken thighs infused with smoky paprika and finished with a garlic butter sauce that enhances every bite. This Mediterranean-inspired game-day recipe, ready in about 40 minutes, pairs bone-in, skin-on chicken thighs, smoked paprika, garlic powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 30 min Serves 4 Mediterranean cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 6 bone-in, skin-on chicken thighs and season both sides evenly with 2 tsp smoked paprika, 1 tsp garlic powder, 1 1/2 tsp salt, and 1 tsp black pepper.
  2. Step 2: Heat 2 tbsp olive oil in a large ovenproof skillet over medium-high heat until shimmering. Place chicken thighs skin side down and sear without moving for 6-7 minutes until golden brown and crispy.
  3. Step 3: Flip the chicken thighs, reduce heat to medium, and add 4 tbsp unsalted butter, 4 minced garlic cloves, and 2 tsp chopped fresh thyme to the pan.
  4. Step 4: Spoon the melted garlic butter over the chicken continuously for 2 minutes to infuse flavor.
  5. Step 5: Transfer the skillet to a preheated 400°F oven and roast for 12-15 minutes until the internal temperature reaches 165°F and juices run clear.
  6. Step 6: Remove from oven, baste again with garlic butter from the pan, and rest the chicken for 5 minutes before serving.

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