Description
A delightful way to enjoy succulent chicken thighs with crispy skin, accompanied by a creamy sauce that elevates the dish.
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 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.
- In a small bowl, mix garlic powder, onion powder, paprika, salt, and pepper. Rub the seasoning evenly over the chicken thighs.
- Heat olive oil in a 12-inch cast iron skillet over medium heat. Place chicken thighs skin-side down and cook undisturbed for 7-8 minutes until golden brown.
- Flip the chicken and cook for another 10-12 minutes until internal temperature reaches 165°F. Transfer to a plate and tent with foil.
- In the same skillet, melt butter over medium heat, then add shallot and garlic, sautéing for 1 minute.
- Pour in chicken broth and lemon juice, adding thyme and red pepper flakes. Scrape up browned bits from the pan.
- Reduce heat to low, stir in heavy cream, and simmer for 5-6 minutes until thickened.
- Return chicken to the skillet, spoon sauce over, garnish with parsley, and serve hot.
Notes
For a lighter sauce, substitute heavy cream with half-and-half. Adjust spices according to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Searing & Simmering
- Cuisine: American