Easy Skillet Chicken Thighs

These easy skillet chicken thighs with a delicious and simple garlic cream sauce are always a hit and so easy to make!

I saw this easy skillet chicken thighs recipe on Two Peas and Their Pod that looked so delicious and I happened to have everything on hand. I love that! I had to finish cooking the chicken in the oven because I used bone-in & skin on thighs & I used dry thyme instead of fresh; otherwise, I followed the recipe as written. The chicken was tender and juicy and the sauce was creamy, garlicky and so tasty. These easy skillet chicken thighs paired nicely with some garlic rice and garlic roasted tomatoes.

Easy Skillet Chicken Thighs

Chicken Ingredients:

• 5 chicken thighs, bone-in, skin-on
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp paprika
• 1/2 tsp dried thyme
• Sea salt and freshly cracked pepper, to taste
• 1 tbsp olive oil

Garlic Cream Sauce:

• 1 tbsp butter
• 1 small shallot, minced
• 3 cloves of garlic, minced
• 1/4 tsp crushed red pepper flakes
• 1/2 cup chicken broth
• 1 tbsp fresh lemon juice, or more to taste
• 1/3 cup heavy cream
• Sea salt and freshly cracked pepper, to taste
• Fresh parsley, finely chopped (for serving)

How to Make Easy Skillet Chicken Thighs

Preheat the oven to 375 degrees.

Make the seasoning blend by combining the garlic powder, onion powder, paprika, and dried thyme together in a small bowl; mix well. Sprinkle evenly on both sides of the chicken thighs.

Next, season both sides of the chicken thighs with sea salt and freshly cracked pepper, to taste.

Cook the chicken by heating the olive oil in an oven proof large cast iron skillet over medium-high heat. Once HOT, add the chicken thighs skin side down and cook, without touching the chicken, for 5 minutes. Flip the chicken over and place the skillet into the preheated oven and cook for 20-25 minutes, or until the chicken is cooked through. Remove from the oven and place the chicken on a plate; set aside.

Make the sauce by discarding all but 1 tablespoon of chicken grease out of the skillet, but don’t wipe the skillet. Add the butter and heat the skillet over medium heat.

Add the shallot and cook, stirring often, for 2 minutes. Add the garlic and crushed red pepper flakes, and cook, stirring constantly for 30 seconds.

Add the chicken broth and lemon juice and bring to a boil; reduce the heat and simmer for 3-5 minutes.

Add the heavy cream and simmer for another 2-3 minutes. Taste the sauce and season with sea salt and freshly cracked pepper, to taste.

Nestle the chicken and their juices back into the skillet, skin side up. Simmer for another 3-5 minutes. Sprinkle the top with fresh parsley and serve. Enjoy.

Easy Skillet Chicken Thighs

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Prep Time: 10 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 50 minutes minutes

Course: Main

Cuisine: American

Servings: 4

Author: Pam - For the Love of Cooking / Original by Two Peas and Their Pod

Equipment

• Ovenproof Large Cast Iron Skillet

Ingredients

Chicken Ingredients:

• 5 chicken thighs bone-in, skin-on
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp paprika
• ½ tsp dried thyme
• Sea salt and freshly cracked pepper to taste
• 1 tbsp olive oil

Garlic Cream Sauce:

• 1 tbsp butter
• 1 small shallot minced
• 3 cloves of garlic minced
• ¼ tsp crushed red pepper flakes
• ½ cup chicken broth
• 1 tbsp fresh lemon juice or more to taste
• ⅓ cup heavy cream
• Sea salt and freshly cracked pepper to taste
• Fresh parsley finely chopped (for serving)

Instructions

• Preheat the oven to 375 degrees.
• Make the seasoning blend by combining the garlic powder, onion powder, paprika, and dried thyme together in a small bowl; mix well. Sprinkle evenly on both sides of the chicken thighs.
• Next, season both sides of the chicken thighs with sea salt and freshly cracked pepper, to taste.
• Cook the chicken by heating the olive oil in an oven proof large cast iron skillet over medium-high heat. Once HOT, add the chicken thighs skin side down and cook, without touching the chicken, for 5 minutes.
• Flip the chicken over and place the skillet into the preheated oven and cook for 20-25 minutes, or until the chicken is cooked through.
• Remove from the oven and place the chicken on a plate; set aside.
• Make the sauce by discarding all but 1 tablespoon of chicken grease out of the skillet, but don't wipe the skillet. Add the butter and heat the skillet over medium heat.
• Add the shallot and cook, stirring often, for 2 minutes. Add the garlic and crushed red pepper flakes, and cook, stirring constantly for 30 seconds.
• Add the chicken broth and lemon juice and bring to a boil; reduce the heat and simmer for 3-5 minutes.
• Add the heavy cream and simmer for another 2-3 minutes. Taste the sauce and season with sea salt and freshly cracked pepper, to taste.
• Finish the chicken by nestling the chicken thighs and their juices back into the skillet, skin side up. Simmer for another 3-5 minutes. Sprinkle the top with fresh parsley and serve. Enjoy.

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