Description

This Skillet Chicken Thighs recipe is the perfect combination of crispy skin, juicy meat, and a rich, creamy sauce. Cooked in one pan, it’s an easy and flavorful meal with a hint of lemon, garlic, and fresh thyme. Whether you’re preparing a quick weeknight dinner or a casual gathering, this simple, hearty dish is a guaranteed crowd-pleas

Ingredients

For the Chicken:

6 chicken thighs (about 1 ½ pounds), bone-in, skin-on

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon paprika

Kosher salt and black pepper, to taste

2 tablespoons olive oil

1 tablespoon butter

For the Sauce:

1 small shallot, minced

3 cloves garlic, minced

1/2 cup chicken broth

1 tablespoon fresh lemon juice

2 sprigs fresh thyme

1/4 teaspoon crushed red pepper flakes

1/3 cup heavy cream

For Garnish:

Freshly chopped parsley

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Instructions

Prep the chicken: Pat the chicken thighs dry with a paper towel. In a small bowl, mix together garlic powder, onion powder, paprika, salt, and pepper. Rub the seasoning mixture all over the chicken thighs, coating both sides.
Cook the chicken: Heat a large cast iron skillet over medium heat and add the olive oil. Once hot, add the chicken thighs skin-side down and cook for 7-8 minutes until the skin is golden and crispy. Flip and cook for another 15-25 minutes, until the internal temperature reaches 165°F. Transfer the chicken to a plate and set aside.
Make the sauce: In the same skillet, add butter, shallot, and garlic. Cook for 1 minute until fragrant. Stir in chicken broth, lemon juice, thyme, and red pepper flakes. Reduce heat to low and stir in heavy cream. Let simmer for about 5 minutes until the sauce thickens slightly.
Combine chicken and sauce: Return the chicken thighs to the skillet, skin-side up, and spoon some sauce over the chicken. Let it cook for a couple more minutes to heat through.
Garnish and serve: Garnish with freshly chopped parsley and serve the chicken with the creamy sauce.

Notes

Boneless Chicken Thighs: Boneless, skinless thighs will cook faster, so adjust the time accordingly.
Add Vegetables: Feel free to add veggies like spinach, mushrooms, or asparagus to the skillet for a one-pan meal.
Dairy-Free Option: Use coconut milk or a dairy-free cream alternative for a dairy-free version.
Storage: Leftovers can be stored in an airtight container in the fridge for up to 4 days.
Reheating: Reheat in the oven at 350°F for 15 minutes or in the air fryer for 3-4 minutes to maintain crispiness.

Prep Time: 10 minutes
Cook Time: 30 minutes
Cuisine: American