Easy Skillet Chicken Thighs
Recipe from Two Peas and Their Pod
This Easy Skillet Chicken Thigh recipe with a simple garlic cream sauce is the perfect chicken dinner for easy weeknights or entertaining. Everyone loves this juicy chicken dish and it takes less than 30 minutes to make!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: chicken, Main Course
Keyword: chicken, dinner
Use a paper towel to pat the chicken thighs dry.
In a small bowl, combine the garlic powder, onion powder, paprika, salt, and black pepper. Rub the seasoning mixture all over the chicken thighs, on both sides. Heat a large cast iron to medium heat and add the olive oil.
Place chicken thighs skin side down in the hot skillet and cook, until skin is crispy about 5 minutes, flip chicken thighs and cook for another 8 to 10 minutes or until internal temp is 165 degrees. Transfer chicken to a plate.
Add the butter, shallot, and garlic to the skillet. Cook for 1 minute. Stir in the chicken broth, lemon juice, thyme, and red pepper flakes. Reduce heat to low and stir in the heavy cream. Simmer for about 5 minutes, stirring occasionally, or until sauce thickens up a bit.
Place the chicken back in the pan with the sauce. Garnish with fresh parsley. Serve the chicken warm with the sauce.
You can use skin-on or skinless chicken thighs, whatever you prefer. You can use chicken breasts, but the thighs are juicier.
Store leftover chicken thighs in an airtight container in the refrigerator for up to 3 days.
Calories: 360kcal | Carbohydrates: 3g | Protein: 19g | Fat: 30g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Cholesterol: 131mg | Sodium: 380mg | Potassium: 281mg | Fiber: 1g | Sugar: 1g | Vitamin A: 440IU | Vitamin C: 2mg | Calcium: 26mg | Iron: 1mg