Description
A remarkable way to elevate a simple dinner into something extraordinary with succulent chicken thighs and a creamy, zesty sauce.
Ingredients
- 6 boneless chicken thighs (about 1½ pounds)
- 2 tablespoons olive oil
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.5 teaspoon paprika
- Kosher salt and freshly ground black pepper (to taste)
- 1 tablespoon butter
- 1 small shallot (finely minced)
- 3 cloves garlic (minced)
- 0.5 cup chicken broth
- 1 tablespoon fresh lemon juice
- 2 sprigs fresh thyme
- 0.25 teaspoon crushed red pepper flakes
- 0.33 cup heavy cream
- Fresh parsley (chopped for garnish)
Instructions
- Pat the chicken thighs dry with paper towels to help them crisp up when seared.
- In a small bowl, combine garlic powder, onion powder, paprika, salt, and pepper. Rub this mixture evenly over the chicken.
- Heat olive oil in a cast iron skillet over medium heat. Add the chicken thighs skin-side down and cook for about 5 minutes until they are golden brown.
- Flip the chicken and cook for another 8-10 minutes until the internal temperature reaches 165°F (74°C). Once done, remove the chicken from the skillet and set it aside.
- In the same skillet, melt the butter and sauté the minced shallots and garlic for about 1 minute until fragrant.
- Stir in the chicken broth, lemon juice, thyme sprigs, and crushed red pepper flakes. Reduce the heat to low.
- Add the heavy cream and allow the sauce to simmer for about 5 minutes until it thickens.
- Return the chicken to the skillet, spoon the sauce over the top, and garnish with chopped parsley. Serve hot.
Notes
For optimal flavor, use fresh herbs and spices. Adjust the level of crushed red pepper to suit your spice preference.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Searing
- Cuisine: American