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.