Name: Skillet Chicken Thighs
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 6 boneless chicken thighs; 1/2 tsp garlic powder; 1/2 tsp onion powder; 1/2 tsp paprika; 1/2 tsp dried parsley; 1/2 tsp dried thyme; 1/4 tsp salt; 1/4 tsp black pepper; olive oil; 1 tbsp butter; 1 small red onion; 3 clove garlic; 1/2 cup chicken broth; 1 lemon; 1/4 tsp crushed red pepper flakes; 1/2 cup heavy cream

Skillet Chicken Thighs

Author: ajhataway Cooking Method: Stovetop Courses: Main Dish, Poultry

Print Recipe

Prep Time 10 mins Cook Time 20 mins Total Time 30 mins Servings: 4

Instructions

Pat chicken thighs dry with paper towel.
Place garlic powder, onion powder, paprika, salt, black pepper, parsley, and thyme in small bowl. (If using fresh parsley and/or thyme, save for later step). Place chicken in bowl and toss to coat all sides.
Heat a large cast iron pan to medium heat and add olive oil.
Place chicken thighs in hot skillet and cook 5-8 minutes on each side or until internal temp is 165 degrees. Transfer cooked chicken to a plate.
Add butter, onion, and garlic to the skillet. Cook for 1 minute. Stir in broth, lemon juice, red pepper flakes, and fresh parsley and thyme if using instead of dried herbs. Reduce heat to low and stir in heavy cream. Simmer about 5 minutes, stirring occasionally, or until sauce thickens up a bit.
Place chicken back in the pan with sauce to warm. Serve over pasta or rice. Garnish with additional chopped fresh parsley if desired.

Skillet Chicken Thighs

Skillet Chicken Thighs

Ingredients

Instructions

Pat chicken thighs dry with paper towel.

Place garlic powder, onion powder, paprika, salt, black pepper, parsley, and thyme in small bowl. (If using fresh parsley and/or thyme, save for later step). Place chicken in bowl and toss to coat all sides.

Heat a large cast iron pan to medium heat and add olive oil.

Place chicken thighs in hot skillet and cook 5-8 minutes on each side or until internal temp is 165 degrees. Transfer cooked chicken to a plate.

Add butter, onion, and garlic to the skillet. Cook for 1 minute. Stir in broth, lemon juice, red pepper flakes, and fresh parsley and thyme if using instead of dried herbs. Reduce heat to low and stir in heavy cream. Simmer about 5 minutes, stirring occasionally, or until sauce thickens up a bit.

Place chicken back in the pan with sauce to warm. Serve over pasta or rice. Garnish with additional chopped fresh parsley if desired.

Log In