Garlic Shallot Butter Chicken
- Debney
- 12 minutes ago
- 2 min read
This post may contain affiliate links.
Crispy seared chicken thighs finished with garlic-shallot butter and a squeeze of lemon. Straightforward, rustic, and full of flavor.
This is a simple one-pan dinner that’s easy enough for a weeknight but still feels chef-level. The garlic, shallots, and thyme work together to build a savory butter sauce that coats the chicken perfectly. Served over mashed potatoes with green beans, it’s a full meal without much effort.
The build starts with bone-in, skin-on chicken thighs — seared until deeply golden and crisp. After the chicken finishes cooking, garlic, shallots, and thyme hit the same pan and build the base for a butter sauce. A final squeeze of lemon brightens everything up. Serve it right out of the pan over creamy mashed potatoes, with sautéed green beans on the side for balance.
WHAT YOU'LL NEED (scroll to full ingredient list)
DIRECTIONS
STEP 1: SEASON
Immediately before searing, pat dry chicken thighs and season both sides with kosher salt and black pepper.
For best crispy-skin results, place the chicken on a wire rack, season lightly with kosher salt, and refrigerate uncovered overnight to let the skin dry out.
STEP 2: SEAR
Heat neutral oil in a skillet over medium heat.
Place chicken skin-side down and cook undisturbed for 8–10 minutes, or until skin is deeply golden and crisp.
STEP 3: COOK
Flip the chicken and lower the heat slightly.
Continue cooking for 10–15 minutes, or until internal temperature reaches 175°F.
STEP 4: SAUCE
Move the chicken to the opposite side of the skillet, away from you and reduce heat to medium-low.
Add smashed garlic, minced shallot, and butter.
Cook for 1–2 minutes, stirring, until fragrant and softened. Then add in the thyme.
STEP 5: BASTE
Spoon the aromatics and liquid over the chicken for 3-4 minutes.
Squeeze in the lemon juice and continue basting for 1 more minute. Remove from heat.
STEP 6: SERVE
Serve over mashed potatoes with sautéed green beans on the side.
Optionally garnish with a sprinkle of chopped parsley for color.
INGREDIENTS
Makes 3-4 servings
CHICKEN
3–4 bone-in chicken thighs (about 2 lbs)
Kosher salt and black pepper
Neutral oil for searing
GARLIC SHALLOT BUTTER
5 TBSP unsalted butter
1 shallot, finely minced
3 garlic cloves, smashed (skin on)
3–4 sprigs fresh thyme
1 lemon wedge, juiced
SERVING SUGGESTIONS
2 C mashed potatoes
Sautéed green beans
1/2 TBSP fresh parsley (optional garnish)
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