4.6 from 5,451 votes
Skillet Chicken Thighs Recipe
This Skillet Chicken Thighs recipe uses seasoned chicken thighs cooked skin-side down for crispy skin and juicy meat. Aromatics like shallot and garlic build flavor in a pan sauce made with chicken broth, lemon juice, fresh thyme, red pepper flakes, and heavy cream. The creamy sauce thickens as it simmers, coating the chicken for a satisfying combination of textures and bright, savory flavors.
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings:
6
Calories:
360 kcal
Course:
Main Course
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 360
% 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.