Description
Juicy and flavorful chicken thighs with a rich, creamy sauce that’s easy to make at home.
Ingredients
Scale
- 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 and freshly ground black pepper (to taste)
- 1 tablespoon butter
- 1 small shallot (finely minced, about 2 tablespoons)
- 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
- Pat the chicken thighs completely dry with paper towels.
- Mix garlic powder, onion powder, paprika, salt, and pepper in a small bowl and rub under and over the skin of each chicken thigh.
- Heat olive oil in a skillet over medium heat and place chicken thighs skin-side down, cooking undisturbed for 7-8 minutes until golden brown.
- Flip chicken and cook for another 10-12 minutes until cooked through (internal temperature reaches 165°F).
- Transfer chicken to a plate and tent with foil to keep warm.
- Melt butter in the same skillet, add shallot and garlic, sauté for about 1 minute.
- Pour in chicken broth and lemon juice, add thyme and red pepper flakes, scraping up browned bits.
- Reduce heat to low, stir in heavy cream and let simmer for 5-6 minutes until thickened.
- Return cooked chicken to the skillet, spoon sauce over chicken, garnish with parsley, and serve hot.
Notes
For crispy skin, ensure chicken is dry before cooking. Use an instant-read thermometer to check doneness. Adjust spice levels to preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 0g
- Sodium: 600mg
- Fat: 36g
- Saturated Fat: 15g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 120mg