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!
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