Description
A delightful dish featuring tender chicken thighs in a creamy sauce, perfect for family dinners.
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 together the garlic powder, onion powder, paprika, salt, and pepper. Rub this mixture evenly over the chicken thighs.
- 3. Heat the olive oil in a cast iron skillet over medium heat. Place the chicken thighs skin-side down in the skillet and cook for about 5 minutes until golden brown. Flip and cook for another 8-10 minutes until the internal temperature reaches 165°F.
- 4. Remove the chicken from the skillet and set aside.
- 5. In the same skillet, melt the butter. Sauté the minced shallots and garlic for about 1 minute until fragrant.
- 6. Stir in the chicken broth, lemon juice, thyme sprigs, and crushed red pepper flakes. Reduce heat to low.
- 7. Add the heavy cream and let it simmer for about 5 minutes until the sauce thickens.
- 8. Return the chicken to the skillet, spoon the sauce over it, and garnish with chopped parsley. Serve hot.