Description
Crispy, juicy skillet chicken thighs made in one pan with garlic, shallots, herbs, and a creamy lemon sauce—perfect for weeknight dinners.
Ingredients
- 6 chicken thighs (about 1 ½ pounds)
- 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
- 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
1. Pat the chicken thighs dry using a paper towel.
2. In a small bowl, mix garlic powder, onion powder, paprika, salt, and black pepper.
3. Rub the seasoning mixture all over the chicken thighs on both sides.
4. Heat a large cast iron skillet over medium heat and add olive oil.
5. Place the chicken thighs skin side down in the hot skillet and cook until the skin is crispy, about 7 to 8 minutes.
6. Flip the chicken thighs and cook for another 15 to 25 minutes or until the internal temperature reaches 165°F.
7. Transfer the cooked chicken to a plate.
8. Add butter, shallot, and garlic to the skillet and cook for 1 minute.
9. Stir in chicken broth, lemon juice, thyme, and red pepper flakes.
10. Reduce heat to low and stir in the heavy cream.
11. Simmer for about 5 minutes, stirring occasionally, until the sauce thickens slightly.
12. Return the chicken to the skillet and spoon sauce over the top.
13. Garnish with freshly chopped parsley and serve warm.
Notes
Tip: Bone-in, skin-on chicken thighs give the crispiest and juiciest result, but boneless thighs can also be used and will cook faster.
Substitutions: If you don’t have heavy cream, half and half or coconut milk can be used, though results may vary.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
Reheating: Reheat in a 350°F oven covered with foil for 15 minutes, in an air fryer at 350°F for 3–4 minutes, or in the microwave for about 1 minute. For best texture, avoid microwaving if possible.