Ingredients
Equipment
Method
- Use a paper towel to pat the chicken thighs dry.
- In a small bowl, combine the garlic powder, onion powder, paprika, 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 7 to 8 minutes, flip chicken thighs and cook for another 15 to 25 minutes or until internal temp is 165 degrees. The time will vary depending on the size and thickness of your thighs. 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.
Nutrition
Notes
Pro Tip: For the crispiest skin, ensure the chicken thighs are patted completely dry with paper towels before seasoning. Don't crowd the pan to allow for proper searing, not steaming. Substitutions: For a lighter sauce, you can use half-and-half instead of heavy cream. If you don't have fresh thyme, use about ½ teaspoon of dried thyme. Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over low heat to help re-crisp the skin. The nutrition information is a mix of data provided in the article and estimates. Actual values may vary based on specific ingredients used.