Follow these steps carefully to ensure your chicken is perfectly cooked, with crispy skin and juicy meat every single time. The process is straightforward and designed for success, even for beginner cooks.

1. Prepare the Chicken: The secret to crispy skin begins before the chicken even touches the pan. Remove the chicken thighs from their packaging and pat them completely dry on all sides with paper towels. Any excess moisture will steam the chicken skin instead of searing it. Once dry, season both sides generously with salt and freshly ground black pepper. Be more liberal with the seasoning than you think you need; some will be lost in the pan.
2. Heat the Pan: Place a large, heavy-bottomed skillet (cast iron is ideal, but stainless steel works well too) over medium-high heat. Add the olive oil. Once the oil is hot and begins to shimmer, add the unsalted butter and let it melt completely, swirling the pan to combine them.
3. Sear the Chicken: Carefully place the seasoned chicken thighs into the hot skillet, skin-side down. You should hear a satisfying sizzle immediately. It is crucial to place them in a single layer without overcrowding the pan. If necessary, cook in two batches. Let the chicken cook, undisturbed, for 6-8 minutes. Resist the urge to move it around. This allows the skin to render its fat and develop a deep, golden-brown, and incredibly crispy crust.
4. Flip and Add Garlic: Using tongs, flip the chicken thighs over. The skin should be beautifully browned and easily release from the pan. Reduce the heat to medium-low to prevent the garlic from burning. Scatter the sliced or chopped garlic cloves into the pan around the chicken, allowing them to sizzle and toast in the rendered chicken fat and butter.
5. Finish Cooking: Continue to cook the chicken for another 10-15 minutes on the second side. As it cooks, you can spoon some of the garlic-infused butter from the bottom of the pan over the top of the chicken to baste it with flavor. The chicken is done when it is cooked through and the internal temperature reaches 165°F (74°C) when checked with a meat thermometer inserted into the thickest part of the thigh, avoiding the bone.
6. Rest and Serve: Remove the chicken from the skillet and transfer it to a clean plate or cutting board. Let the chicken rest for at least 5-10 minutes before serving. This allows the juices to redistribute throughout the meat, ensuring every bite is moist and tender. You can spoon the remaining garlic and butter from the pan over the chicken just before serving.