Garlic Butter Chicken Thighs Golden Pan-Seared Chicken Thighs in Garlic Butter Sauce Ingredients: 6 bone-in, skin-on chicken thighs 1 teaspoon salt 1/2 teaspoon black pepper 1/2 teaspoon paprika 1 tablespoon olive oil 3 tablespoons unsalted butter 6 garlic cloves, minced 1 tablespoon fresh thyme (or 1 teaspoon dried thyme) 1/2 cup chicken broth 1 tablespoon lemon juice Fresh parsley, chopped (for garnish) Directions: Pat chicken thighs dry with paper towels and season both sides with salt, pepper, and paprika. Heat olive oil in a large skillet over medium-high heat. Place chicken thighs skin-side down and sear for 5–7 minutes until the skin is golden and crispy. Flip and cook another 5 minutes. Remove from pan and set aside. Lower heat to medium. In the same pan, add butter and garlic. Sauté for 1 minute until fragrant. Stir in thyme, chicken broth, and lemon juice. Simmer for 2–3 minutes. Return chicken thighs to the skillet, skin-side up. Spoon sauce over the top. Cover and cook on low for 10–12 minutes, or until the chicken reaches 165°F (74°C). Uncover and let simmer for an additional 2 minutes to thicken the sauce slightly. Garnish with chopped parsley and serve with mashed potatoes, rice, or crusty bread. Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes Kcal: 395 kcal | Servings: 4 servings #garlicbutter #chickenthighs #comfortfood #homemade #weeknightdinner #easychickenrecipes #garliclover #butterychicken #skilletchicken #panseared #herbedchicken #onepanmeal #savorydishes #lowcarbdinner #familymeals #quickdinner #flavorfulchicken #crispychicken #glutenfreeoption #butterbased Crispy, buttery, garlicky goodness in every bite! These Garlic Butter Chicken Thighs are the ultimate comfort food. Ready in just 35 minutes!

Chicken Piccata Lemon Butter Chicken Piccata with Capers and Fresh Parsley Ingredients: 4 boneless, skinless chicken breasts Salt and pepper to taste 1/2 cup all-purpose flour, for dredging 2 tablespoons olive oil 2 tablespoons unsalted butter 1/2 cup dry white wine (or chicken broth) 1/3 cup fresh lemon juice (about 2 lemons) 1/4 cup brined capers, drained and rinsed 2 tablespoons chopped fresh parsley Lemon slices, for garnish Directions: Slice chicken breasts horizontally to make thinner cutlets. Pound lightly if needed for even thickness. Season chicken with salt and pepper, then dredge lightly in flour. Shake off excess. In a large skillet, heat olive oil and 1 tablespoon of butter over medium-high heat. Sear chicken for 3–4 minutes per side until golden and cooked through. Transfer to a plate and keep warm. Deglaze the pan with white wine, scraping up browned bits. Let it reduce by half. Stir in lemon juice and capers. Simmer for 2 minutes. Return chicken to pan and simmer another 2 minutes, spooning sauce over the top. Stir in remaining tablespoon of butter and sprinkle with parsley. Serve with lemon slices for garnish. Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes Kcal: Approximately 390 kcal per serving | Servings: 4 servings #chickenpiccata #lemonchicken #capersauce #easydinner #italianchicken #weeknightmeals #butterychicken #citrusrecipes #flavorfuldinners #classicrecipes #quickmeals #skilletchicken #parsleygarnish #freshflavors #simpleeats #lemonyflavor #homecook #panseared #chickendinner #comfortfood Bright, buttery, and bursting with citrus flavor — this Chicken Piccata is the perfect weeknight dinner upgrade!