Easy Skillet Chicken Thighs

 

This was a hit and I wanted to save the recipe. (The corn starch in the seasoning mixture is my addition)

Source:https://www.twopeasandtheirpod.com/easy-skillet-chicken-thighs/

Easy Skillet Chicken Thighs

This Easy Skillet Chicken Thigh recipe with a simple garlic cream sauce is the perfect chicken dinner for easy weeknights or entertaining. Everyone loves this juicy chicken dish and it takes less than 30 minutes to make!

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PREP TIME10minutes mins

COOK TIME15minutes mins

TOTAL TIME25minutes mins

CUISINEAmerican

SERVINGS6

Equipment

• Cast Iron Skillet (I LOVE my Lodge skillet) (JJJ - I do too!!)

Ingredients

  

• 6 boneless chicken thighs, about 1 ½ pounds*
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon paprika
• 1/2 teaspoon corn starch - JJJ
• Kosher salt and black pepper, to taste
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 small shallot, minced JJJ - or one onion if you don't keep shallots on hand
• 3 cloves garlic, minced
• 1/2 cup chicken broth
• 1 tablespoon fresh lemon juice
• 2 sprigs fresh thyme
• 1/4 teaspoon crushed red pepper flakes
• 1/3 cup heavy cream
• Freshly chopped parsley, for garnish

Instructions

 

• Use a paper towel to pat the chicken thighs dry.
• In a small bowl, combine the garlic powder, onion powder, paprika, corn starch salt, and black pepper. Rub the seasoning mixture all over the chicken thighs, on both sides.
• Heat a large cast iron to medium heat and add the olive oil.
• Place chicken thighs skin side down in the hot skillet and cook, until skin is crispy about 5 minutes, flip chicken thighs and cook for another 8 to 10 minutes or until internal temp is 165 degrees. Transfer chicken to a plate.
• Add the butter, shallot, and garlic to the skillet. Cook for 1 minute. Stir in the chicken broth, lemon juice, thyme, and red pepper flakes. Reduce heat to low and stir in the heavy cream. Simmer for about 5 minutes, stirring occasionally, or until sauce thickens up a bit.
• Place the chicken back in the pan with the sauce. Garnish with fresh parsley. Serve the chicken warm with the sauce. JJJ - I served this with egg noodles.

Notes

You can use skin-on or skinless chicken thighs, whatever you prefer. You can use chicken breasts, but the thighs are juicier.

Store leftover chicken thighs in an airtight container in the refrigerator for up to 3 days.