Скачать или смотреть How to cook chicken thighs in a pan with butter

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✅ Juicy Pan-Seared Chicken Thighs with Butter, Garlic & Thyme

Ingredients:
5 bone-in, skin-on chicken thighs
1 tsp salt
½ tsp freshly ground black pepper
1 tbsp olive oil
100g (about 7 tbsp) unsalted butter
4 garlic cloves, crushed
A few sprigs of fresh thyme
Equipment:
Sharp knife
Heavy skillet or frying pan
Spoon (for basting)
Kitchen thermometer (optional but recommended)

Instructions:
1. Prep the Chicken
Trim off excess fat from the chicken thighs.
Remove any stray feathers using a knife or a blowtorch.
Pat the chicken dry with paper towels.
2. Season the Chicken
Sprinkle 1 tsp of salt and ½ tsp black pepper evenly on both sides of the chicken.
Drizzle with 1 tbsp olive oil and rub it in to help the seasoning stick.
3. Sear the Chicken
Heat a large pan over high heat.
Place the chicken skin-side down in the hot pan.
Let it cook undisturbed for 3–5 minutes, until the skin is golden and crispy.
Flip and cook the other side for another 4–5 minutes.
4. Add Flavor & Moisture
Lower the heat to medium.
Add 100g butter, 4 crushed garlic cloves, and a few sprigs of thyme to the pan.
Tilt the pan and baste the chicken repeatedly with the melted butter for 5–7 minutes.
5. Check for Doneness
Use a thermometer to check the thickest part of the chicken thigh. It should be at least 75°C (165°F) and even higher because thighs don't get dry as easily as the breast since we cook them on the bone and of the extra fat content and cooking method.
If the thighs are large and still undercooked, transfer them to a preheated oven (190°C / 375°F) for 5–10 minutes to finish cooking.
6. Serve
Remove from heat and let rest for a couple of minutes.
Serve with fries, mashed potatoes, or a salad.

✅ Tips:
Skin-on & bone-in gives more flavour and juiciness.
Don’t rush the sear — crisp skin adds texture and flavour.
A kitchen thermometer helps avoid dry or undercooked chicken.
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