Crispy Skillet Chicken Thighs (Printer-Friendly Version)

Juicy, crispy chicken thighs cooked in a skillet with a silky garlic cream sauce for an easy, satisfying meal.

# Required Ingredients:

→ Chicken

01 - 6 bone-in, skin-on chicken thighs

→ Seasoning

02 - 1 teaspoon onion powder
03 - 1 teaspoon garlic powder
04 - 1 teaspoon paprika
05 - 1 teaspoon kosher salt
06 - ½ teaspoon freshly ground black pepper

→ Sauce

07 - 2 tablespoons unsalted butter
08 - 1 small shallot, finely chopped
09 - 3 cloves garlic, minced
10 - 120 milliliters chicken broth
11 - 15 milliliters fresh lemon juice
12 - 1 teaspoon fresh thyme leaves
13 - Pinch of red pepper flakes
14 - 120 milliliters heavy cream
15 - 15 milliliters olive oil

→ Garnish

16 - Fresh parsley, chopped

# Step-by-Step Instructions:

01 - Pat chicken thighs dry thoroughly with paper towels to ensure maximum skin crispiness.
02 - Mix onion powder, garlic powder, paprika, salt, and black pepper in a small bowl. Rub evenly over both sides of each chicken thigh.
03 - Warm olive oil in a large cast-iron or stainless steel skillet over medium-high heat until shimmering.
04 - Place chicken thighs skin-side down in the skillet and cook undisturbed for 7 to 8 minutes until the skin is golden brown and crisp.
05 - Turn chicken thighs over, reduce heat to medium, and cook for an additional 12 to 15 minutes, or until internal temperature reaches 74°C (165°F). Remove from heat and transfer to a plate to rest.
06 - In the same skillet, melt butter over medium heat. Add shallots and garlic, cooking for 1 minute until fragrant. Stir in chicken broth, lemon juice, thyme, and red pepper flakes. Reduce heat to low and incorporate heavy cream. Simmer gently for 5 minutes until sauce thickens.
07 - Return chicken to the skillet, spoon sauce over, and garnish with fresh parsley. Serve immediately.

# Handy Cooking Tips:

01 - Patting chicken dry is essential for achieving crispy skin.
02 - Cast iron or stainless steel pans provide the best sear and skin texture.
03 - Allow the chicken to rest before serving to retain juices.

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