A delicious and easy chicken thigh recipe featuring a creamy sauce and a hint of lemon.
Ingredients
6 boneless chicken thighs (about 1½ pounds)
2 tablespoons olive oil
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon paprika
Kosher salt and freshly ground black pepper, to taste
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 garnish
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Instructions
1. Pat the chicken thighs dry with paper towels.
2. In a small bowl, mix garlic powder, onion powder, paprika, salt, and pepper. Rub this mix evenly over the chicken.
3. Heat olive oil in a cast iron skillet over medium heat. Add the chicken thighs skin-side down and cook for about 5 minutes until they are golden brown.
4. Flip the chicken and cook for another 8–10 minutes until the internal temperature reaches 165°F (75°C).
5. Remove the chicken from the skillet and set it aside.
6. In the same skillet, melt the butter and sauté shallots and garlic for about 1 minute until fragrant.
7. Stir in chicken broth, lemon juice, thyme sprigs, and red pepper flakes. Lower the heat.
8. Add the heavy cream and let it simmer for about 5 minutes until the sauce thickens.
9. Return the chicken to the skillet, spoon the sauce over the chicken, garnish with parsley, and serve hot.