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Chicken Thighs Recipe
Nancy

Chicken Thighs Recipe

There’s nothing quite like crispy chicken thighs with golden skin and juicy meat—all made in just one skillet. This easy recipe is full of flavor, simple to make, and perfect for any busy night. The creamy garlic sauce takes things to the next level without making a mess in the kitchen.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6
Course: Main Course
Calories: 360
Ingredients Method

Ingredients
  

  • 6 chicken thighs about 1 ½ pounds – Bone-in, skin-on thighs work best for maximum crispiness and juicy meat.
  • 1/2 teaspoon garlic powder – Adds deep savory flavor to the chicken.
  • 1/2 teaspoon onion powder – Boosts the overall taste and aroma.
  • 1/2 teaspoon paprika – Provides color and a subtle smoky depth.
  • Kosher salt and black pepper to taste – Enhances and balances the seasoning.
  • 2 tablespoons olive oil – Helps crisp the skin while cooking in the skillet.
  • 1 tablespoon butter – Adds richness to the sauce and helps sauté the aromatics.
  • 1 small shallot minced – Gives the sauce a mild, sweet onion flavor.
  • 3 cloves garlic minced – Infuses the sauce with bold garlic notes.
  • 1/2 cup chicken broth – Creates a flavorful base for the creamy sauce.
  • 1 tablespoon fresh lemon juice – Brightens the dish and balances the richness.
  • 2 sprigs fresh thyme – Adds freshness and a subtle herbal flavor.
  • 1/4 teaspoon crushed red pepper flakes – Adds gentle heat without overpowering.
  • 1/3 cup heavy cream – Makes the sauce luxuriously creamy and smooth.
  • Freshly chopped parsley – For garnish and a pop of color before serving.

Method
 

  1. Start by patting the chicken thighs dry with a paper towel. This helps the skin crisp up during cooking. In a small bowl, mix the garlic powder, onion powder, paprika, salt, and pepper. Rub this seasoning mix all over the chicken, making sure to coat both sides thoroughly. Seasoning evenly helps build bold flavor right from the start.
  2. Heat olive oil in a cast iron skillet over medium heat. Once hot, place the chicken thighs in the pan, skin side down. Let them cook undisturbed for 7 to 8 minutes, allowing the skin to become golden and crispy. Flip the chicken and cook for another 15 to 25 minutes, depending on the thickness, until the internal temperature reaches 165°F. Transfer the cooked chicken to a plate and set aside.
  3. In the same skillet, melt the butter and add the minced shallot and garlic. Sauté for 1 minute until fragrant. Pour in the chicken broth, lemon juice, thyme, and red pepper flakes. Lower the heat and stir in the heavy cream. Let the sauce simmer gently for about 5 minutes, stirring occasionally until it slightly thickens.
  4. Return the cooked chicken thighs to the skillet and spoon the sauce over them. Let them warm through in the sauce for a minute or two. Sprinkle with freshly chopped parsley for garnish. Serve hot with your favorite side like mashed potatoes, roasted veggies, or rice to soak up the flavorful sauce.