You Won’t Believe How Tender This Is
This chicken is the kind I make when I want dinner to feel indulgent but I don’t want to faff — the thighs braise slowly in garlic, butter and a little stock until they literally fall apart. I first tried this on a rainy evening when I had nothing planned and it instantly became a “please make that again” dinner in my house. It’s glossy, buttery, gently lemoned and the kind of meal you’ll want to serve with something simple to soak up the sauce.
Why it tastes great
Searing builds a nutty, caramelised crust while the low-and-slow braise lets the connective tissue break down so each bite is tender and juicy. Butter and a splash of cream make the sauce glossy and comforting; lemon and garlic add lift so it never tastes heavy. Finish with fresh herbs and you’ve got a dish that looks restaurant-level but is absolute minimal effort.
Serves: 4
Prep: 10 minutes
Cook: 35–40 minutes
Total: ~45–50 minutes
Ingredients
- 1½ lb (24 oz / 680 g) boneless, skinless chicken thighs (about 8 small thighs)
- 1 tbsp olive oil (15 ml)
- 4 tbsp unsalted butter (≈2 oz / 56 g) — divided
- 1 cup low-sodium chicken stock (240 ml)
- ¼ cup heavy cream (60 ml) — optional but gives a silky finish
- 4 garlic cloves, smashed
- Juice of 1 lemon (about 2 tbsp / 30 ml)
- 1 tsp Dijon mustard (optional — helps emulsify the sauce)
- Salt & freshly ground black pepper, to taste (start light and finish at the table)
- Small handful fresh parsley or thyme, chopped (to finish)
Equipment
- Large, lidded frying pan or skillet (12″ / 30 cm ideal) or a shallow casserole
- Tongs and a spoon
Method
- Season & sear: Pat the chicken thighs dry and season lightly with salt and pepper. Heat the olive oil and 2 tbsp of the butter in the pan over medium-high. When the pan is hot, add the chicken in a single layer (work in two batches if needed). Sear 3–4 minutes per side until deeply golden. Remove the chicken and set aside.
- Aromatics & deglaze: Lower the heat to medium. Add the smashed garlic to the pan and cook 30–45 seconds until fragrant (don’t burn). Pour in the chicken stock and use a wooden spoon to scrape up any brown bits (that’s where the flavour lives).
- Braise: Return the chicken thighs to the pan, reduce heat to low, cover and simmer gently for 25–30 minutes, until the chicken is falling-apart tender and the sauce has reduced slightly. (If the braise seems too aggressive, lower the heat — it should barely simmer.)
- Finish the sauce: Remove the chicken to a plate and turn the heat up a little. Stir in the remaining 2 tbsp butter, the cream (if using), lemon juice and Dijon mustard. Whisk off the heat so the sauce emulsifies and becomes glossy. Taste and season with salt and pepper.
- Serve: Spoon the sauce over the chicken, scatter over chopped parsley or thyme and serve immediately with mashed potato, buttery couscous, rice or crusty bread to mop up the sauce.
Variations & tips
- Use bone-in thighs for even richer flavour — add 10–15 minutes to the braise time.
- Make it summer: Add cherry tomatoes and olives to the braise for a rustic twist.
- Low-fat swap: Omit cream and use 1 tbsp extra stock — still tender but lighter.
- Speed hack: If short on time, butterfly the thighs and reduce sear time; they’ll cook a little faster but still be tender.
Storage
Keep leftover chicken and sauce in an airtight container in the fridge for up to 3 days. Reheat gently in a pan with a splash of stock to loosen the sauce.
Estimated nutrition — per serving (recipe makes 4)
Assumptions: based on 1.5 lb (680 g) raw boneless skinless chicken thighs, 4 tbsp butter, 1 tbsp olive oil, 1 cup low-sodium stock, ¼ cup heavy cream, garlic, lemon, Dijon. Values are estimates and will vary by brand, exact portion sizes and how much salt you add.
Per serving (approx):
548 kcal • 45 g protein • 39 g fat • 16 g saturated fat • 2 g carbs • 1.5 g fibre • ~150–350 mg sodium
Notes on the numbers:
- Calories are mostly from the chicken and butter — using less butter or swapping for olive oil reduces calories.
- Saturated-fat estimate includes butter and cream; omit cream to shave ~35–40 kcal and a few grams of sat fat per serving.
- Sodium will vary widely depending on the stock and added salt; the range above assumes low-sodium chicken stock and light seasoning. If you use regular stock or add more salt, sodium will be higher.
Insanely Easy Melt-In-Your-Mouth Garlic Butter Chicken
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Ingredients
Equipment
Method
- Season & sear: Pat the chicken thighs dry and season lightly with salt and pepper. Heat the olive oil and 2 tbsp of the butter in the pan over medium-high. When the pan is hot, add the chicken in a single layer (work in two batches if needed). Sear 3–4 minutes per side until deeply golden. Remove the chicken and set aside.
- Aromatics & deglaze: Lower the heat to medium. Add the smashed garlic to the pan and cook 30–45 seconds until fragrant (don’t burn). Pour in the chicken stock and use a wooden spoon to scrape up any brown bits (that’s where the flavour lives).
- Braise: Return the chicken thighs to the pan, reduce heat to low, cover and simmer gently for 25–30 minutes, until the chicken is falling-apart tender and the sauce has reduced slightly. (If the braise seems too aggressive, lower the heat — it should barely simmer.)
- Finish the sauce: Remove the chicken to a plate and turn the heat up a little. Stir in the remaining 2 tbsp butter, the cream (if using), lemon juice and Dijon mustard. Whisk off the heat so the sauce emulsifies and becomes glossy. Taste and season with salt and pepper.
- Serve: Spoon the sauce over the chicken, scatter over chopped parsley or thyme and serve immediately with mashed potato, buttery couscous, rice or crusty bread to mop up the sauce.
Nutrition
Notes
- Use bone-in thighs for even richer flavour — add 10–15 minutes to the braise time.
- Make it summer: Add cherry tomatoes and olives to the braise for a rustic twist.
- Low-fat swap: Omit cream and use 1 tbsp extra stock — still tender but lighter.
- Speed hack: If short on time, butterfly the thighs and reduce sear time; they’ll cook a little faster but still be tender.
