Description
A hearty and flavorful one-skillet dish featuring tender chicken thighs in a creamy garlic-lemon sauce.
Ingredients
- 1 ½ pounds boneless chicken thighs
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- Kosher salt and black pepper, to taste
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 small shallot, 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
- Freshly chopped parsley, for garnish
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Instructions
- 1. Pat the chicken thighs dry with a paper towel. In a small bowl, mix the garlic powder, onion powder, paprika, salt, and black pepper. Rub this seasoning all over the chicken thighs on both sides.
- 2. Heat a large cast iron skillet over medium heat and add the olive oil. Place the chicken thighs skin side down in the hot skillet. Cook for about 5 minutes, or until the skin is crispy. Flip the chicken and cook for another 8-10 minutes, or until the internal temperature reaches 74°C (165°F). Transfer the chicken to a plate.
- 3. In the same skillet, add the butter, minced shallot, and garlic. Cook for 1 minute until fragrant. Stir in the chicken broth, lemon juice, fresh thyme, and red pepper flakes. Reduce the heat to low and stir in the heavy cream. Simmer for about 5 minutes, stirring occasionally, until the sauce thickens slightly.
- 4. Return the chicken to the skillet with the sauce. Garnish with freshly chopped parsley. Serve the chicken warm, with the creamy sauce poured over the top.