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

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy pan-seared chicken thighs from the back cut, finished with a fragrant garlic and herb butter sauce. This french-inspired chicken 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

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Instructions

  1. Step 1: Pat dry 6 boneless skin-on chicken thighs and season both sides with 1.5 tsp salt and 1 tsp black pepper.
  2. 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.
  3. Step 3: Flip the chicken thighs and cook for an additional 5 minutes until cooked through and juices run clear.
  4. 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.
  5. Step 5: Spoon the melted herb butter over the chicken continuously for 2 minutes until garlic is fragrant and butter is infused.
  6. Step 6: Remove pan from heat, drizzle 1 tbsp fresh lemon juice over chicken, and let rest for 3 minutes before serving.

Frequently asked questions

How long does Pan-Seared Back-Cut Chicken Thighs with Garlic and Herb Butter take to make?

Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Seared Back-Cut Chicken Thighs with Garlic and Herb Butter?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep unsalted butter from drying out.

Can I substitute ingredients in Pan-Seared Back-Cut Chicken Thighs with Garlic and Herb Butter?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Seared Back-Cut Chicken Thighs with Garlic and Herb Butter for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pan-Seared Back-Cut Chicken Thighs with Garlic and Herb Butter?

French chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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