Description
This Skillet Chicken Thighs recipe offers a flavorful and easy weeknight meal featuring crispy, pan-seared chicken thighs cooked in a creamy garlic and thyme sauce. Perfectly seasoned and cooked in a cast iron skillet, this dish combines bold spices, fresh herbs, and a luscious cream sauce for a satisfying and comforting dinner.
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
- Prepare the Chicken: Use a paper towel to pat the chicken thighs dry, ensuring a crispier skin when cooked.
- Season the Chicken: In a small bowl, combine garlic powder, onion powder, paprika, kosher salt, and black pepper. Rub this mixture evenly over both sides of the chicken thighs.
- Heat the Skillet: Warm a large cast iron skillet over medium heat and add the olive oil to coat the bottom.
- Cook the Chicken: Place the chicken thighs skin side down in the hot skillet. Cook without moving until the skin is crispy, about 7 to 8 minutes. Then flip the thighs and cook for another 15 to 25 minutes or until the internal temperature reaches 165°F. Transfer the cooked chicken to a plate and set aside.
- Make the Sauce: Add butter, minced shallot, and garlic to the same skillet. Sauté for about 1 minute until fragrant. Stir in chicken broth, fresh lemon juice, thyme sprigs, and crushed red pepper flakes. Reduce the heat to low and stir in heavy cream. Let the sauce simmer for about 5 minutes, stirring occasionally, until it slightly thickens.
- Combine and Serve: Return the chicken thighs to the skillet, spooning the sauce over them. Garnish generously with freshly chopped parsley. Serve warm with the creamy sauce spooned over each piece.
Notes
- Patting the chicken dry before seasoning helps achieve crispier skin.
- Adjust crushed red pepper flakes based on your preferred spice level.
- Use a meat thermometer to ensure chicken is cooked to a safe internal temperature of 165°F.
- If you don’t have a cast iron skillet, use any heavy-bottomed skillet suitable for stovetop cooking.
- This dish pairs well with mashed potatoes, rice, or steamed vegetables to soak up the creamy sauce.
