Description
This Skillet Chicken Thighs recipe delivers crispy, juicy chicken with a rich, creamy garlic and herb sauce made right in the pan. Featuring a perfectly seasoned and seared chicken thigh cooked to tender perfection, then simmered in a luscious sauce with shallots, garlic, lemon, thyme, and a hint of spice, this dish is a comforting and flavorful dinner perfect for any weeknight or special occasion.
Ingredients
Chicken and Seasoning
- 6 chicken thighs (about 1 1/2 pounds)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- Kosher salt and black pepper, to taste
Cooking and Sauce
- 2 tablespoons olive oil
- 1 tablespoon butter
- 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
- Freshly chopped parsley, for garnish
Instructions
- Pat the Chicken Dry: Use a paper towel to thoroughly pat the chicken thighs dry, ensuring the skin will crisp up nicely during cooking.
- Season the Chicken: In a small bowl, mix garlic powder, onion powder, paprika, kosher salt, and black pepper. Rub this seasoning blend evenly over both sides of each chicken thigh.
- Heat the Skillet: Warm a large cast iron skillet over medium heat and add the olive oil, allowing it to get hot but not smoking.
- Sear the Chicken: Place chicken thighs skin side down in the hot skillet. Cook for about 7 to 8 minutes until the skin is golden and crispy. Flip the thighs and continue cooking for 15 to 25 minutes more, until the chicken reaches an internal temperature of 165°F (74°C). Transfer the cooked chicken to a plate and set aside.
- Prepare the Sauce: Reduce heat to medium-low and add butter to the skillet. Stir in minced shallot and garlic, cooking for about 1 minute until fragrant. Add chicken broth, fresh lemon juice, fresh thyme sprigs, and crushed red pepper flakes. Allow the mixture to simmer gently, then stir in the heavy cream. Let the sauce simmer for about 5 minutes, stirring occasionally until it thickens slightly.
- Combine and Garnish: Return the cooked chicken thighs to the skillet, spooning the creamy sauce over them to coat well. Garnish with freshly chopped parsley. Serve the chicken warm with the sauce spooned over each piece.
Notes
- Ensure the chicken skin is patted very dry before seasoning to achieve maximum crispiness.
- Adjust crushed red pepper flakes to your preferred spice level.
- Use a meat thermometer to guarantee chicken is cooked safely to 165°F.
- If heavy cream is unavailable, half-and-half can be used but the sauce will be less rich.
- Serve with your favorite sides like mashed potatoes, steamed vegetables, or a fresh salad.