Skillet Chicken Thighs Recipe
User Reviews
4.6
5,451 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
40 mins
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Servings
6
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Calories
360 kcal
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Course
Main Course
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Cuisine
American
Skillet Chicken Thighs Recipe
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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.
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4,088 people made thisSave this
3,270 people saved thisIngredients
- 6 chicken thighs, (about 1 1/2 pounds)*
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- Kosher salt and black pepper, to taste
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 small shallot, minced
- 3 cloves garlic, minced
- 1/2 cup chicken broth
- 1 tablespoon fresh lemon juice
- 2 sprigs fresh thyme
- 1/4 teaspoon crushed red pepper flakes
- 1/3 cup heavy cream
- Freshly chopped parsley, for garnish
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Instructions
- Use a paper towel to pat the chicken thighs dry.
- 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.
- Heat a large cast iron to medium heat and add the olive oil.
- 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.
- 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.
- Place the chicken back in the pan with the sauce. Garnish with fresh parsley. Serve the chicken warm with the sauce.
Notes
- Tip: For best results, use bone in skin-on chicken thighs so the chicken is juicy and extra crispy. Of course, you can use boneless chicken thighs if that is what you prefer. They won't take as long to cook.
- Heavy cream: If you don't have heavy cream, you can use half and half. Some have even had success with coconut milk or whole milk. I haven't tried either.
- Storing: Store leftover chicken thighs in an airtight container in the refrigerator for up to 4 days. You can freeze for up to 3 months.
- Reheating: To reheat in the oven: preheat the oven to 350°F and place the chicken in an oven safe dish. Cover with foil and bake until warmed through, about 15 minutes. To reheat in the air fryer, reheat at 350°F for 3 to 4 minutes or until heated through. You can also reheat in the microwave for 1 minute or until hot, but we prefer using the oven or air fryer so the skin stays nice and crispy.
- air fryer
Nutrition Information
Show Details
Calories
360kcal
(18%)
Carbohydrates
3g
(1%)
Protein
19g
(38%)
Fat
30g
(46%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
5g
Monounsaturated Fat
13g
Cholesterol
131mg
(44%)
Sodium
380mg
(16%)
Potassium
281mg
(8%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
440IU
(9%)
Vitamin C
2mg
(2%)
Calcium
26mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 360 kcal
% Daily Value*
| Calories | 360kcal | 18% |
| Carbohydrates | 3g | 1% |
| Protein | 19g | 38% |
| Fat | 30g | 46% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 13g | 65% |
| Cholesterol | 131mg | 44% |
| Sodium | 380mg | 16% |
| Potassium | 281mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 440IU | 9% |
| Vitamin C | 2mg | 2% |
| Calcium | 26mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
5,451 reviews
Excellent
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