Description
Perfectly seared bone-in chicken thighs with ultra-crispy skin simmered in a rich, creamy garlic sauce brightened with lemon and thyme. A quick one-skillet dinner bursting with bold, comforting flavor.
Ingredients
- 6 bone-in, skin-on chicken thighs (about 2 pounds)
- 2 tablespoons olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika (smoked paprika optional)
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 tablespoon butter
- 1 small shallot, finely minced
- 3 cloves garlic, minced
- 1/2 cup low-sodium chicken broth
- 1 tablespoon fresh lemon juice
- 2 sprigs fresh thyme
- 1/4 teaspoon crushed red pepper flakes
- 1/3 cup heavy cream
- Fresh parsley, chopped (for garnish)
Instructions
1. Pat chicken thighs completely dry with paper towels. Mix garlic powder, onion powder, paprika, salt, and pepper, then rub evenly over both sides of the chicken.
2. Heat olive oil in a large skillet over medium heat. Add chicken thighs skin-side down and cook undisturbed for 7–8 minutes until deeply golden and crispy.
3. Flip chicken and cook another 10–12 minutes until internal temperature reaches 165°F. Transfer to a plate and tent with foil.
4. In the same skillet, melt butter over medium heat. Add shallot and garlic and sauté for about 1 minute until fragrant.
5. Pour in chicken broth and lemon juice, then add thyme and red pepper flakes. Scrape up browned bits from the pan.
6. Reduce heat to low and stir in heavy cream. Simmer for 5–6 minutes until sauce thickens enough to coat the back of a spoon.
7. Return chicken and any juices to the skillet. Spoon sauce over the chicken.
8. Garnish with fresh parsley and serve hot.
Notes
Drying the chicken thoroughly is key to achieving crispy skin.
Use a 12-inch skillet to avoid overcrowding and ensure even browning.
Boneless thighs can be used, but reduce cooking time to 4–5 minutes per side.
Leftovers keep well in an airtight container in the refrigerator for up to 3 days.