Name: Skillet Chicken Thighs
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 6 bone-in, skin-on chicken thighs (about 1½ pounds); ½ teaspoon garlic powder; ½ teaspoon onion powder; ½ teaspoon paprika; Kosher salt and freshly ground black pepper, to taste; 2 tablespoons olive oil; 1 tablespoon unsalted butter; 1 small shallot, minced; 3 cloves garlic, minced; ½ cup chicken broth (low sodium); 1 tablespoon fresh lemon juice; 2 sprigs fresh thyme; ¼ teaspoon crushed red pepper flakes (optional); ⅓ cup heavy cream; Freshly chopped parsley; Extra lemon slices for serving

Ingredients

Scale

Chicken:

6 bone-in, skin-on chicken thighs (about 1½ pounds)
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon paprika
Kosher salt and freshly ground black pepper, to taste

For Cooking:

2 tablespoons olive oil
1 tablespoon unsalted butter

Aromatics & Sauce:

1 small shallot, minced
3 cloves garlic, minced
½ cup chicken broth (low sodium)
1 tablespoon fresh lemon juice
2 sprigs fresh thyme
¼ teaspoon crushed red pepper flakes (optional)
⅓ cup heavy cream

Garnish (optional):

Freshly chopped parsley
Extra lemon slices for serving

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Instructions

Prep Chicken:
Pat the chicken thighs dry with paper towels. Combine garlic powder, onion powder, paprika, salt, and pepper. Rub this seasoning all over the chicken thighs, coating both sides evenly.
Sear Chicken:
Heat a large cast iron skillet over medium heat. Add olive oil. Once shimmering, place the chicken thighs skin side down. Let them cook undisturbed for 7–8 minutes, until golden and crispy.
Flip & Cook Through:
Flip the thighs and cook for another 15–25 minutes, depending on thickness, until internal temp reaches 165°F. Transfer chicken to a plate and cover loosely to rest.
Build the Sauce:
Lower heat. In the same skillet, add butter, shallots, and garlic. Sauté for 1 minute until fragrant. Deglaze the pan with chicken broth and lemon juice, scraping the browned bits from the bottom.
Finish the Sauce:
Add thyme and red pepper flakes. Reduce heat to low and stir in the heavy cream. Simmer for about 5 minutes, until the sauce slightly thickens.
Return Chicken to Skillet:
Add the chicken thighs back to the skillet, spoon sauce over them, and simmer for 2–3 minutes to marry the flavors.
Serve:
Garnish with fresh parsley and lemon slices. Serve warm with mashed potatoes, rice, or roasted veggies.

Notes

For extra crisp skin: Finish in a 400°F oven for 5 minutes after searing.
Don’t skip drying the chicken skin — moisture is the enemy of crispiness.
Heavy cream substitute: Use half & half, or coconut milk for a dairy-free option.
Boneless thighs: Reduce cook time by 8–10 minutes.

Author: Evelyn
Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Dinner / Main Course
Method: Skillet / Pan-seared
Cuisine: American
Diet: Gluten Free