Ingredients:

  • 1.5 lbs boneless skinless chicken thighs
  • 1 tsp kosher salt
  • ½ tsp cracked black pepper
  • 1 tsp smoked paprika
  • 1 tbsp olive oil
  • 4 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 1 tbsp fresh lemon juice
  • 1 tbsp fresh parsley, finely chopped

Instructions:

  1. Pat the chicken thighs completely dry with paper towels and season both sides evenly with salt, pepper, and smoked paprika.
  2. Heat olive oil in a 12-inch cast iron skillet over high heat until shimmering.
  3. Place thighs in the pan and sear for 5–7 minutes per side without moving them, until a deep mahogany-colored crust forms.
  4. Reduce heat to medium and add the butter and minced garlic to the pan.
  5. As the butter foams, use a spoon to continuously baste the bubbling garlic butter over the chicken for the final 2–3 minutes.
  6. Stir in the lemon juice and chopped parsley just before removing from heat. Ensure internal temperature reaches 165°F (74°C).