Skillet Chicken Thighs Recipe

4.56 from 1816 votes

Recipe from Two Peas and Their Pod

There’s nothing more satisfying than perfectly crispy chicken thighs cooked in just one skillet—simple, flavorful, and easy to clean up! With a golden, crispy skin and juicy meat, this one-pan meal is perfect for busy weeknights or easy entertaining.

Prep Time10

Cook Time30

Total Time40

Course: chicken, Main Course

Cuisine: American

Keyword: chicken, chicken thighs, heavy cream

Servings:

Calories: 360kcal

Equipment

Cast Iron Skillet

Ingredients

6 chicken thighs, (about 1 1/2 pounds)*
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
Kosher salt and black pepper, to taste
2 tablespoons olive oil
1 tablespoon butter
1 small shallot, minced
3 cloves garlic, minced
1/2 cup chicken broth
1 tablespoon fresh lemon juice
2 sprigs fresh thyme
1/4 teaspoon crushed red pepper flakes
1/3 cup heavy cream
Freshly chopped parsley, for garnish

Instructions

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 7 to 8 minutes, flip chicken thighs and cook for another 15 to 25 minutes or until internal temp is 165 degrees. The time will vary depending on the size and thickness of your thighs. 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.

Notes

Tip: For best results, use bone in skin-on chicken thighs so the chicken is juicy and extra crispy. Of course, you can use boneless chicken thighs if that is what you prefer. They won't take as long to cook.

Heavy cream: If you don't have heavy cream, you can use half and half. Some have even had success with coconut milk or whole milk. I haven't tried either.

Storing: Store leftover chicken thighs in an airtight container in the refrigerator for up to 4 days. You can freeze for up to 3 months.

Reheating: To reheat in the oven: preheat the oven to 350°F and place the chicken in an oven safe dish. Cover with foil and bake until warmed through, about 15 minutes. To reheat in the air fryer, reheat at 350°F for 3 to 4 minutes or until heated through. You can also reheat in the microwave for 1 minute or until hot, but we prefer using the oven or air fryer so the skin stays nice and crispy.

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