Easy Skillet Chicken Thighs (Print Version)
# Ingredients:
→ Chicken & Seasoning
01 -
6 boneless chicken thighs (about 1½ pounds)
02 -
½ teaspoon garlic powder
03 -
½ teaspoon onion powder
04 -
½ teaspoon paprika
05 -
Kosher salt and black pepper, to taste
06 -
2 tablespoons olive oil
→ Garlic Cream Sauce
07 -
1 tablespoon butter
08 -
1 small shallot, minced
09 -
3 cloves garlic, minced
10 -
½ cup chicken broth
11 -
1 tablespoon fresh lemon juice
12 -
2 sprigs fresh thyme
13 -
¼ teaspoon crushed red pepper flakes
14 -
⅓ cup heavy cream
15 -
Freshly chopped parsley, for garnish
# Instructions:
01 -
Use paper towels to pat the chicken thighs completely dry. This is important for getting a good sear on the chicken.
02 -
In a small bowl, combine the garlic powder, onion powder, paprika, salt, and black pepper. Mix well. Rub this seasoning mixture all over both sides of the chicken thighs, making sure they're evenly coated.
03 -
Heat a large cast iron skillet over medium heat and add the olive oil. Once the oil is hot, place the chicken thighs in the skillet, skin side down (if using skin-on thighs). Cook until the skin is crispy and golden brown, about 5-7 minutes. Flip the chicken thighs and continue cooking for another 10-15 minutes, or until the internal temperature reaches 165°F. Transfer the cooked chicken to a plate and set aside.
04 -
Using the same skillet with all its flavorful drippings, add the butter, minced shallot, and minced garlic. Cook for about 1 minute, stirring frequently until fragrant but not browned.
05 -
Pour in the chicken broth, lemon juice, and add the thyme sprigs and red pepper flakes. Use a wooden spoon to scrape up any browned bits from the bottom of the pan - these add amazing flavor to the sauce. Reduce the heat to low and simmer for about 2 minutes.
06 -
Stir in the heavy cream and simmer for about 5 minutes, stirring occasionally, until the sauce thickens slightly. If you prefer a thicker sauce, let it simmer a bit longer.
07 -
Return the chicken thighs to the skillet, nestling them into the sauce. Spoon some sauce over the chicken and let it warm through for about 1-2 minutes. Garnish with freshly chopped parsley and serve warm, making sure to spoon plenty of the delicious sauce over each portion.
# Notes:
01 -
You can use skin-on or skinless chicken thighs for this recipe, depending on your preference.
02 -
While chicken thighs are recommended for their juiciness, you can substitute chicken breasts if preferred.
03 -
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.