Why Make This Recipe
Nigella Chicken Thighs are a perfect weeknight meal that brings comfort to your table. The chicken is tender, juicy, and packed with flavor, thanks to a delightful blend of seasonings and a rich creamy sauce. This dish is not only delicious but also simple to prepare, making it a great option for both novice cooks and seasoned chefs. With just a few ingredients, you can create a restaurant-worthy meal right in your kitchen.
How to Make Nigella Chicken Thighs
Ingredients:
- 1 ½ pounds boneless chicken thighs
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- Kosher 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
- Freshly chopped parsley, for garnish
Directions:
Prepare the Chicken: Pat the chicken thighs dry with a paper towel. In a small bowl, mix the garlic powder, onion powder, paprika, salt, and black pepper. Rub this mixture all over the chicken thighs on both sides.
Cook the Chicken: Heat a large cast iron skillet over medium heat and add the olive oil. Place the chicken thighs skin side down in the hot skillet and cook for about 5 minutes until the skin is crispy. Flip the chicken and cook for another 8-10 minutes until the internal temperature reaches 74°C (165°F). Transfer the chicken to a plate.
Make the Sauce: In the same skillet, add the butter, minced shallot, and garlic. Cook for 1 minute until fragrant. Stir in the chicken broth, lemon juice, fresh thyme, and red pepper flakes. Reduce the heat to low and add the heavy cream. Simmer for about 5 minutes, stirring occasionally until the sauce thickens slightly.
Finish the Dish: Return the chicken to the skillet with the sauce. Garnish with freshly chopped parsley. Serve the chicken warm with the creamy sauce poured over the top.
How to Serve Nigella Chicken Thighs
Serve Nigella Chicken Thighs warm with the creamy sauce drizzled over the chicken. This dish pairs wonderfully with a side of rice, mashed potatoes, or a fresh green salad. You can also serve it with crusty bread to soak up the delicious sauce.
How to Store Nigella Chicken Thighs
If you have leftovers, let the chicken cool down to room temperature, then store them in an airtight container in the refrigerator. They should last for about 3-4 days. To reheat, warm them gently in a skillet over low heat or in the microwave until heated through.
Tips to Make Nigella Chicken Thighs
- Be sure to dry the chicken thighs well before seasoning for the best crispiness.
- Adjust the amount of red pepper flakes based on your spice preference.
- For extra flavor, marinate the chicken thighs in the seasoning overnight before cooking.
Variation
You can add vegetables like spinach or mushrooms to the sauce for extra nutrition and flavor. Just sauté them with the shallot and garlic before adding the broth and cream.
FAQs
1. Can I use chicken breasts instead of thighs?
Yes, you can use boneless chicken breasts, but they may cook faster, so adjust the cooking time accordingly.
2. Is it necessary to use fresh thyme?
Fresh thyme adds a lovely flavor, but you can substitute it with dried thyme if that’s what you have on hand. Use about a teaspoon of dried thyme.
3. Can I make this dish ahead of time?
Yes, you can prepare the chicken and sauce ahead of time and store them separately. Reheat before serving.
Nigella Chicken Thighs
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Pan Frying
- Cuisine: American
- Diet: None
Description
Tender and juicy chicken thighs cooked with a flavorful creamy sauce, perfect for a comforting weeknight meal.
Ingredients
- 1 ½ pounds boneless chicken thighs
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- Kosher 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
- Freshly chopped parsley, for garnish
Instructions
- Pat the chicken thighs dry with a paper towel. In a small bowl, mix the garlic powder, onion powder, paprika, salt, and black pepper. Rub this mixture all over the chicken thighs on both sides.
- Heat a large cast iron skillet over medium heat and add the olive oil. Place the chicken thighs skin side down in the hot skillet and cook for about 5 minutes until the skin is crispy. Flip the chicken and cook for another 8-10 minutes until the internal temperature reaches 74°C (165°F). Transfer the chicken to a plate.
- In the same skillet, add the butter, minced shallot, and garlic. Cook for 1 minute until fragrant. Stir in the chicken broth, lemon juice, fresh thyme, and red pepper flakes. Reduce the heat to low and add the heavy cream. Simmer for about 5 minutes, stirring occasionally until the sauce thickens slightly.
- Return the chicken to the skillet with the sauce. Garnish with freshly chopped parsley. Serve the chicken warm with the creamy sauce poured over the top.
Notes
Store leftovers in an airtight container in the refrigerator for about 3-4 days.