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Easy Skillet Chicken Thighs
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Easy Skillet Chicken Thighs

Course Main
Cuisine American
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
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.