Easy Skillet Chicken Thighs
A comforting and easy-to-make dish featuring tender chicken thighs seared in a skillet, perfect for busy weeknights or casual gatherings.
Ingredients
Main Ingredients
- 6 pieces chicken thighs about 1 ½ pounds, tender and juicy
- 1/2 teaspoon garlic powder adds depth
- 1/2 teaspoon onion powder enhances flavor
- 1/2 teaspoon paprika provides warmth
- to taste Kosher salt and black pepper seasoning
- 2 tablespoons olive oil for frying
- 1 tablespoon butter adds richness
- 1 small shallot, minced offers subtle sweetness
- 3 cloves garlic, minced provides a fragrant note
- 1/2 cup chicken broth moisture and flavor
- 1 tablespoon fresh lemon juice adds brightness
- 2 sprigs fresh thyme herbal note
- 1/4 teaspoon crushed red pepper flakes adds a hint of heat
- 1/3 cup heavy cream creates a rich sauce
- for garnish Freshly chopped parsley adds freshness
Instructions
Preparation
- Season the chicken thighs with garlic powder, onion powder, paprika, kosher salt, and black pepper. Rub the seasoning evenly into the thighs.
- Heat olive oil in a skillet over medium-high heat until shimmering. Place the chicken thighs skin-side down in the skillet.
- Cook undisturbed for about 7-8 minutes until the skin is crisp and golden brown. Flip and cook for an additional 5-7 minutes until cooked through.
- Remove the chicken thighs from the skillet and set aside on a plate to rest.
Sauce Preparation
- In the same skillet, reduce heat to medium and add butter. Once melted, add minced shallot and garlic, stirring for 1-2 minutes until fragrant.
- Add chicken broth and fresh lemon juice. Stir, scraping browned bits from the pan. Bring to a simmer.
- Add thyme sprigs and crushed red pepper flakes. Let it simmer for 3-4 minutes to blend flavors.
- Stir in heavy cream and let the sauce thicken slightly for about a minute.
- Return chicken thighs to the skillet, spooning sauce over them. Cook for an extra minute to meld flavors.
Serving
- Sprinkle freshly chopped parsley on top before serving.
Notes
For storage, let chicken cool before placing in an airtight container. Can be refrigerated for 3-4 days or frozen for up to 3 months. Reheat gently to retain moisture.
Nutrition
Serving: 1gCalories: 400kcalCarbohydrates: 5gProtein: 30gFat: 30gSaturated Fat: 15gSodium: 600mgSugar: 1g
Tried this recipe?Let us know how it was!