Ingredients
Scale
- 6 chicken thighs (about 1 ½ pounds)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- Salt and black pepper to taste
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 small shallot, 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 a paper towel.
- In a small bowl, mix garlic powder, onion powder, paprika, salt, and pepper. Rub over both sides of the chicken.
- Heat a cast iron skillet over medium heat and add olive oil.
- Place chicken skin-side down and cook 7–8 minutes until crispy. Flip and cook 15–25 minutes until internal temperature reaches 165°F. Remove and set aside.
- Add butter, shallot, and garlic to the skillet. Cook 1 minute.
- Stir in chicken broth, lemon juice, thyme, and red pepper flakes. Reduce heat to low and add heavy cream.
- Simmer about 5 minutes until slightly thickened.
- Return chicken to skillet, spoon sauce over top, garnish with parsley, and serve warm.
Notes
- Bone-in, skin-on thighs yield the crispiest and juiciest results.
- Boneless thighs can be used with reduced cooking time.
- Heavy cream can be substituted with half-and-half or milk alternatives.
- Store leftovers in the refrigerator up to 4 days or freeze up to 3 months.
- Reheat in oven at 350°F for 15 minutes, air fryer for 3–4 minutes, or microwave until heated through.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 1 g
- Sodium: 380 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 19 g
- Cholesterol: 131 mg