# Crispy Chicken With Lime Butter

Pan-seared chicken with shatteringly crisp skin, finished with a bright, tangy lime butter sauce that comes together in minutes.

_Dinner_

Prep: 10 min · Cook: 25 min · Total: 35 min · Yields: 4 servings

## Ingredients

- 4 bone-in, skin-on chicken thighs (about 2.5 lb total)
- 1 tsp kosher salt
- ½ tsp black pepper (freshly ground)
- ½ tsp garlic powder
- 1 tbsp neutral oil (such as canola or avocado oil)
- 3 tbsp unsalted butter (cold, cut into pieces)
- 2 cloves garlic (thinly sliced)
- 1 tsp lime zest (from about 1 lime)
- 3 tbsp fresh lime juice (from about 2 limes)
- 1 tbsp fresh parsley (finely chopped, for serving)

## Instructions

1. Pat the 4 chicken thighs completely dry with paper towels — surface moisture is the enemy of crisp skin.
2. Mix together the 1 tsp kosher salt, 0.5 tsp black pepper, and 0.5 tsp garlic powder, then season the chicken all over, concentrating most of the seasoning on the skin side.
3. Heat the 1 tbsp neutral oil in a large oven-safe skillet over medium-high heat until shimmering.
4. Place the chicken thighs skin-side down in the skillet. Press each piece firmly with a spatula for the first 30 seconds to ensure full skin contact.
5. Reduce heat to medium and cook, undisturbed, for 14–16 minutes until the skin is deep golden and releases easily from the pan.
6. Flip the chicken and cook for another 6–8 minutes, until an instant-read thermometer inserted into the thickest part reads 165°F.
7. Transfer the chicken to a plate and let it rest. Pour off all but about 1 tsp of the drippings from the skillet.
8. Return the skillet to medium-low heat and add the 2 cloves sliced garlic. Cook for 60 seconds, stirring, until fragrant and just turning golden.
9. Add the 3 tbsp fresh lime juice and the 1 tsp lime zest, scraping up any browned bits from the bottom of the pan.
10. Remove the skillet from heat and swirl in the 3 tbsp cold butter one piece at a time until the sauce is glossy and emulsified.
11. Return the chicken to the skillet skin-side up, spoon the lime butter over each piece, and garnish with the 1 tbsp fresh parsley before serving.

## Tip

> Keep the heat at medium — not medium-high — once the chicken is in the pan. A lower, steady heat renders the fat under the skin slowly, giving you crisp skin without scorching the fond you'll need for the butter sauce.

Tags: weeknight, one-pan, comfort-food, 30-minute

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