Pan-Seared Chicken Thighs with Garlic-Chili 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 chicken thighs seared to golden perfection, finished with a vibrant garlic and chili-infused butter sauce. This American-inspired chicken recipe, ready in about 25 minutes, pairs boneless skin-on chicken thighs, kosher salt, freshly ground black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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: 15 min Serves 4 American cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 4 boneless skin-on chicken thighs and season both sides with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, then place chicken thighs skin-side down. Cook for 6-7 minutes without moving until skin is deep golden and crisp.
  3. Step 3: Flip chicken thighs and cook for another 5 minutes until internal temperature reaches 165°F and juices run clear.
  4. Step 4: Reduce heat to medium-low, add 3 tbsp unsalted butter, 4 minced garlic cloves, and 1/2 tsp red chili flakes to the pan. Spoon the melted butter and aromatics over the chicken continuously for 1-2 minutes until fragrant.
  5. Step 5: Remove skillet from heat, stir in 2 tbsp chopped fresh parsley and 1 tbsp lemon juice, then spoon the sauce over the chicken before serving.

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