Skillet Chicken Thighs Recipe
User Reviews
4.6
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Prep Time
10 mins
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Cook Time
30 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
Description
Skillet Chicken Thighs starts with bone-in, skin-on thighs rubbed with a spice blend of garlic powder, onion powder, paprika, salt, and pepper. Cooking skin-side down in olive oil crisps the skin while rendering fat. After flipping and finishing the thighs, a pan sauce is made by sautéing shallots and garlic, then adding chicken broth, lemon juice, thyme, and crushed red pepper flakes. Stirring in heavy cream and simmering thickens the sauce to a smooth finish.
The resulting dish offers crispy, flavorful chicken paired with a rich sauce that combines creaminess, brightness from lemon, and subtle heat from pepper flakes. Fresh parsley adds a herbaceous note at serving.
This recipe suits casual dinners served with sides like rice, mashed potatoes, or vegetables. The sauce is versatile and can complement other meats or roasted vegetables if desired.
For best results, use bone-in skin-on thighs for extra crispiness and moisture. Leftovers keep well refrigerated up to 4 days and can be reheated in the oven or air fryer to maintain texture.
Ingredients
- 6 chicken thighs about 1 1/2 pounds
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- salt to taste, Kosher salt
- black pepper to taste, Kosher salt
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 shallot minced, small
- 3 cloves garlic minced
- 1/2 cup chicken broth
- 1 tablespoon lemon juice fresh
- 2 thyme sprigs, fresh
- 1/4 teaspoon red pepper flakes crushed
- 1/3 cup heavy cream
- parsley for garnish, freshly chopped
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
- Use bone-in skin-on chicken thighs to achieve juiciness and crispy skin, though boneless thighs cook faster.
- If you lack heavy cream, half and half can be substituted; some have used coconut milk or whole milk with varying results.
- Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
- Reheat in the oven at 350°F covered with foil for about 15 minutes, or in an air fryer at 350°F for 3 to 4 minutes to keep skin crispy.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.6
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