Ingredients
For the Chicken
- 6 boneless chicken thighs (about 1½ pounds)
- 2 tablespoons olive oil
Seasonings
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- Kosher salt and freshly ground black pepper, to taste
For the Creamy Sauce
- 1 tablespoon butter
- 1 small shallot, finely 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 garnishing
Instructions
- Prep the Chicken: Pat the chicken thighs completely dry with paper towels. Dry skin helps guarantee super crisp results when seared in the skillet.
- Season the Chicken: In a small bowl, blend the garlic powder, onion powder, paprika, salt, and pepper. Rub the seasoning thoroughly all over both sides of each chicken thigh, coating evenly.
- Sear the Chicken: Heat olive oil in a cast iron skillet over medium heat until shimmering. Place chicken thighs skin-side down in the pan. Sear for about 5 minutes until the skin is deeply golden and crispy. Flip each thigh and cook another 8–10 minutes, until the chicken is cooked through and reaches 165°F internally. Transfer chicken temporarily to a plate.
- Make the Creamy Sauce: In the same skillet, melt butter over medium-low heat. Add minced shallot and garlic, sautéing for about a minute until just fragrant. Pour in chicken broth, stir in lemon juice, add thyme sprigs and red pepper flakes. Reduce heat to low.
- Finish and Serve: Pour in heavy cream, stirring to incorporate. Let the sauce simmer gently for about 5 minutes until slightly thickened—be careful not to let it boil. Return chicken thighs (and any juices) to the sauce, nestle them in, and sprinkle with fresh parsley. Serve immediately.
Notes
- Patting the chicken thighs totally dry is essential for maximum crispiness.
- Generously season the thighs for full flavor in every bite.
- A cast iron skillet ensures even browning and heat retention.
- Simmer the sauce gently; don’t allow it to boil or the cream may curdle.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main-course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1/4 of recipe (approx. 1.5 thighs with sauce)
- Calories: 420
- Sugar: 2g
- Sodium: 420mg
- Fat: 29g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 185mg
