Skillet Chicken Thighs with Lemon Cream Sauce Recipe

Introduction

This skillet chicken thighs recipe delivers crispy, flavorful skin with tender, juicy meat. The creamy, lemony sauce with fresh herbs perfectly complements the savory chicken, making it an easy yet impressive meal for any night of the week.

Ingredients

• 6 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
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 small shallot, minced
• 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

1. Step 1: Pat the chicken thighs dry with a paper towel to ensure the skin crisps up nicely.
2. Step 2: In a small bowl, mix garlic powder, onion powder, paprika, salt, and black pepper. Rub the seasoning evenly over both sides of the chicken thighs.
3. Step 3: Heat a large cast iron skillet over medium heat and add the olive oil.
4. Step 4: Place the chicken thighs skin side down in the hot skillet. Cook until the skin is crispy, about 7 to 8 minutes. Flip the thighs and cook for another 15 to 25 minutes until the internal temperature reaches 165°F. Transfer the chicken to a plate.
5. Step 5: Add butter, shallot, and garlic to the skillet. Cook for 1 minute until fragrant. Stir in chicken broth, lemon juice, thyme sprigs, and crushed red pepper flakes. Reduce heat to low, then stir in heavy cream. Simmer for about 5 minutes, stirring occasionally, until the sauce thickens slightly.
6. Step 6: Return the chicken to the pan with the sauce. Garnish with freshly chopped parsley and serve warm.

Tips & Variations

• For extra crispy skin, make sure the chicken is completely dry before seasoning and cooking.
• Substitute fresh thyme with rosemary or sage for different herbal notes.
• Add a splash of white wine to the sauce in place of some chicken broth for added depth.
• Use boneless chicken thighs for a quicker cooking time, adjusting accordingly.

Storage

Store leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to prevent the cream sauce from breaking. Avoid microwaving if possible for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, you can use chicken breasts, though they may cook faster and be less juicy. Adjust cooking time to avoid drying out the meat.

How do I know when the chicken is fully cooked?

The safest way is to use a meat thermometer; the internal temperature should reach 165°F (75°C). The juices should run clear when pierced.

Skillet Chicken Thighs with Lemon Cream Sauce Recipe

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★★★★★

4.8 from 638 reviews

This Skillet Chicken Thighs recipe features juicy, crispy-skinned chicken thighs cooked in a flavorful pan sauce made from shallots, garlic, chicken broth, lemon juice, thyme, and a touch of cream. Perfectly seared in a cast iron skillet, the chicken finishes cooking in a rich, creamy sauce that’s infused with a hint of heat from red pepper flakes and brightness from fresh parsley. A comforting and elegant one-pan meal that delivers tender, perfectly seasoned chicken every time.

• Author: Viktoria
• Prep Time: 10 minutes
• Cook Time: 30-40 minutes
• Total Time: 40-50 minutes
• Yield: Serves 4
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken

• 6 chicken thighs (about 1 1/2 pounds)
• Kosher salt and black pepper, to taste
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon paprika
• 2 tablespoons olive oil
• 1 tablespoon butter

Sauce

• 1 small shallot, minced
• 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

1. Prepare the chicken: Use a paper towel to pat the chicken thighs dry, ensuring the skin crisps nicely during cooking.
2. Season the chicken: In a small bowl, combine garlic powder, onion powder, paprika, salt, and black pepper. Rub this seasoning mixture all over both sides of the chicken thighs to evenly coat.
3. Heat the skillet: Place a large cast iron skillet over medium heat and add the olive oil, heating until shimmering but not smoking.
4. Sear the chicken: Place chicken thighs skin side down in the skillet. Cook undisturbed until the skin is crispy and golden brown, about 7 to 8 minutes. Flip the thighs and continue cooking for another 15 to 25 minutes or until the internal temperature reaches 165°F (74°C). Transfer the cooked chicken to a plate to rest.
5. Make the sauce: Add butter, minced shallot, and garlic to the hot skillet. Sauté for 1 minute until fragrant. Stir in chicken broth, lemon juice, fresh thyme sprigs, and crushed red pepper flakes. Reduce heat to low, then stir in heavy cream. Simmer gently for about 5 minutes, stirring occasionally, until the sauce thickens slightly.
6. Combine and serve: Return the chicken thighs to the skillet, spooning the sauce over them to coat. Garnish with freshly chopped parsley and serve warm with the creamy pan sauce.

Notes

• Patting the chicken skin dry before seasoning helps achieve a crispy crust.
• Use a cast iron skillet or heavy-bottomed pan for best searing results.
• Cooking times vary depending on the thickness of the chicken thighs, so use a meat thermometer to ensure doneness.
• The sauce can be adjusted for thickness by simmering longer or adding a touch more cream.
• This dish pairs well with mashed potatoes, rice, or roasted vegetables.

Keywords: Skillet chicken thighs, crispy chicken, creamy pan sauce, easy chicken recipe, cast iron chicken