Skillet Chicken Thighs with Lemon Cream Sauce Recipe
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.
- 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
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
- Prepare the chicken: Use a paper towel to pat the chicken thighs dry, ensuring the skin crisps nicely during cooking.
- 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.
- Heat the skillet: Place a large cast iron skillet over medium heat and add the olive oil, heating until shimmering but not smoking.
- 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.
- 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.
- 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
