Skillet Chicken Thighs Recipe

Skillet Chicken Thighs Recipe

from twopeasandtheirpod.com
Chicken
40 min
6 servings
360 kcal / serving

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.

Ingredients

  • 6chicken thighs, ( (about 1 1/2 pounds)*)
  • ½ teaspoongarlic powder
  • ½ teaspoononion powder
  • ½ teaspoonpaprika
  • kosher salt and black pepper, (to taste)
  • 2 tablespoonsolive oil
  • 1 tablespoonbutter
  • 1 smallshallot, (minced)
  • 3 clovesgarlic, (minced)
  • ½ cupchicken broth
  • 1 tablespoonfresh lemon juice
  • 2 sprigsfresh thyme
  • ¼ teaspooncrushed red pepper flakes
  • ⅓ cupheavy cream
  • freshly chopped parsley, (for garnish)

Directions

  1. 1

    Use a paper towel to pat the chicken thighs dry.

  2. 2

    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.

  3. 3

    Heat a large cast iron to medium heat and add the olive oil.

  4. 4

    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.

  5. 5

    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.

  6. 6

    Place the chicken back in the pan with the sauce. Garnish with fresh parsley. Serve the chicken warm with the sauce.