Pan-Seared Back-Cut Chicken Thighs with Garlic and Herb Butter

By AislePrompt Editorial · Published 2026-08-02 · Updated 2026-08-02

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 drafted and published.

Juicy pan-seared chicken thighs from the back cut, finished with a fragrant garlic and herb butter sauce. This French-inspired chicken recipe, ready in about 30 minutes, pairs unsalted butter, garlic cloves, fresh thyme for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 3, 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: 20 min Serves 3 French cuisine 350 cal/serving

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Ingredients

6 pieces (about 1.5 pounds) boneless skin-on chicken thighs (back-cut)
4 tbsp unsalted butter
3, minced garlic cloves
1 tbsp, chopped fresh thyme
1 tbsp, chopped fresh rosemary
2 tbsp olive oil
1.5 tsp salt
1 tsp black pepper
1 tbsp lemon juice

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Instructions

Step 1: Pat dry 6 boneless skin-on chicken thighs and season both sides with 1.5 tsp salt and 1 tsp black pepper.
Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Place chicken thighs skin-side down and cook for 7-8 minutes until skin is golden brown and crispy.
Step 3: Flip the chicken thighs and cook for an additional 5 minutes until cooked through and juices run clear.
Step 4: Reduce heat to medium-low, add 4 tbsp unsalted butter, 3 minced garlic cloves, 1 tbsp chopped fresh thyme, and 1 tbsp chopped fresh rosemary to the pan.
Step 5: Spoon the melted herb butter over the chicken continuously for 2 minutes until garlic is fragrant and butter is infused.
Step 6: Remove pan from heat, drizzle 1 tbsp fresh lemon juice over chicken, and let rest for 3 minutes before serving.