Description
Juicy chicken thighs seared to perfection and enveloped in a creamy sauce with fresh herbs and spices.
Ingredients
- 6 boneless chicken thighs (about 1½ pounds)
- 2 tablespoons olive oil
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- Kosher salt and freshly ground black pepper, to taste
- 1 tablespoon butter
- 1 small shallot, finely minced
- 3 cloves garlic, minced
- ½ cup chicken broth
- 1 tablespoon fresh lemon juice
- 2 sprigs fresh thyme
- ¼ teaspoon crushed red pepper flakes
- ⅓ cup heavy cream
- Fresh parsley, chopped, for garnish
Instructions
- Pat the chicken thighs dry with paper towels.
- Mix garlic powder, onion powder, paprika, salt, and pepper in a small bowl. Rub the mixture over both sides of the chicken thighs.
- Heat olive oil in a cast iron skillet over medium heat and add chicken thighs skin-side down. Cook for about 5 minutes until golden brown.
- Flip the chicken and cook for another 8 to 10 minutes, ensuring the internal temperature reaches 165°F.
- Remove chicken from skillet and set aside.
- Reduce heat to low, melt butter in the same skillet, and sauté minced shallots and garlic for about one minute.
- Add chicken broth, lemon juice, thyme, and crushed red pepper flakes. Bring to a gentle simmer.
- Stir in heavy cream and simmer for about 5 minutes until sauce thickens.
- Return chicken to skillet, spooning sauce over the top, and garnish with parsley before serving hot.
Notes
For a richer flavor, marinate the chicken thighs in herbs and spices for a few hours or overnight.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Searing
- Cuisine: American