Description
A delightful dish showcasing juicy and tender chicken thighs with a rich cream and broth-based sauce.
Ingredients
- 6 boneless chicken thighs (about 1½ pounds)
- 2 tablespoons olive oil
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- Kosher salt and freshly ground black pepper, to taste
- 1 tablespoon butter
- 1 small shallot, finely minced
- 3 cloves garlic, minced
- ½ cup chicken broth
- 1 tablespoon fresh lemon juice
- 2 sprigs fresh thyme
- ¼ teaspoon crushed red pepper flakes
- ⅓ cup heavy cream
- Fresh parsley, chopped, for garnish
Instructions
- Pat the chicken thighs dry with paper towels.
- In a small bowl, combine garlic powder, onion powder, paprika, salt, and pepper. Rub this mixture over the chicken thighs.
- Heat olive oil in a cast iron skillet over medium heat. Add chicken thighs skin-side down and cook for about 5 minutes until golden brown.
- Flip the chicken and cook for another 8 to 10 minutes until the internal temperature reaches 165°F.
- Remove the chicken from the skillet and set it aside.
- Melt butter in the same skillet, then add minced shallots and garlic. Sauté for about 1 minute until fragrant.
- Stir in chicken broth, lemon juice, thyme sprigs, and red pepper flakes. Reduce heat to low.
- Pour in heavy cream and let simmer for about 5 minutes until the sauce thickens.
- Return the chicken to the skillet, spoon sauce over the top, and garnish with parsley.
- Serve hot and enjoy!
Notes
Drying the chicken thoroughly ensures a nice crust when searing. Use a meat thermometer for perfectly cooked chicken.
- Prep Time: 15
- Cook Time: 30
- Category: Main Course
- Method: Searing
- Cuisine: American