Description
This Creamy Skillet Chicken Thighs recipe delivers tender, juicy chicken enveloped in a rich and flavorful cream sauce infused with garlic, shallots, fresh thyme, and a hint of lemon. Perfectly seared chicken thighs are simmered in a luscious sauce that is easy to prepare in one pan, making it a comforting and elegant meal for any weeknight or special occasion.
Ingredients
Scale
Chicken and Seasoning
- 6 boneless chicken thighs (about 1 1/2 pounds)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- Kosher salt and black pepper, to taste
Cooking Fats and Aromatics
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 small shallot, minced
- 3 cloves garlic, minced
Sauce Ingredients
- 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
Garnish
- Fresh parsley, for garnish
Instructions
- Season the Chicken: Pat chicken thighs dry thoroughly with paper towels to ensure a perfect sear. Generously season both sides with garlic powder, onion powder, paprika, kosher salt, and black pepper to build flavor.
- Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Place the chicken thighs in the hot skillet and sear for 4-5 minutes on each side until they develop a beautiful golden brown crust. Remove the chicken from skillet and set aside to keep warm.
- Sauté Aromatics: Reduce the heat to medium. Add butter to the same skillet, then sauté the minced shallot until it softens and becomes translucent. Add minced garlic and crushed red pepper flakes, cooking for an additional minute until fragrant to develop the sauce’s base flavor.
- Deglaze and Simmer: Pour in the chicken broth while scraping the browned bits from the bottom of the pan to incorporate all the rich flavors. Add the fresh thyme sprigs and let the mixture gently simmer for 2-3 minutes to meld the flavors.
- Cook Chicken in Sauce: Return the seared chicken thighs to the skillet. Cover and reduce heat to low, simmering for 10-15 minutes or until the chicken is cooked through and tender. Remove thyme sprigs, then stir in fresh lemon juice followed by the heavy cream. Stir continuously until the sauce is smooth and slightly thickened; avoid boiling to maintain creaminess.
- Finishing Touches: Taste and adjust seasoning with salt and pepper if necessary. Serve immediately, spooning the rich, creamy sauce over the chicken thighs, and garnish with fresh parsley for a pop of color and freshness.
Notes
- For extra crispiness, pat the chicken thoroughly dry before seasoning.
- Use fresh thyme for the best aromatic flavor; dried thyme can be substituted but use less.
- If you prefer a thicker sauce, simmer it uncovered for a few extra minutes.
- This dish pairs beautifully with mashed potatoes, steamed vegetables, or crusty bread to soak up the sauce.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
