Skillet Chicken Thighs with Creamy Lemon-Thyme Sauce Recipe
This Skillet Chicken Thighs recipe features juicy, flavorful chicken with a crispy skin, cooked in a cast iron skillet and finished with a rich, creamy lemon-thyme sauce. It’s a simple yet elegant dish perfect for a hearty weeknight dinner or a cozy weekend meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
Chicken and Seasoning
- 6 chicken thighs (about 1 1/2 pounds)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- Kosher salt and black pepper, to taste
Cooking Fats and Aromatics
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 small shallot, minced
- 3 cloves garlic, minced
Sauce Ingredients
- 1/2 cup chicken broth
- 1 tablespoon fresh lemon juice
- 2 sprigs fresh thyme
- 1/4 teaspoon crushed red pepper flakes
- 1/3 cup heavy cream
Garnish
- Freshly chopped parsley
Instructions
- Prepare the Chicken: Use a paper towel to thoroughly pat the chicken thighs dry to ensure crispy skin when cooking. In a small bowl, mix together garlic powder, onion powder, paprika, kosher salt, and black pepper. Rub this seasoning blend evenly over both sides of the chicken thighs.
- Heat the Skillet: Place a large cast iron skillet over medium heat and add the olive oil. Allow it to heat until shimmering but not smoking.
- Cook the Chicken Skin-Side Down: Arrange the seasoned chicken thighs skin side down in the hot skillet. Cook undisturbed for about 7 to 8 minutes until the skin becomes golden and crispy.
- Flip and Finish Cooking: Flip the chicken thighs and continue cooking for another 15 to 25 minutes, or until the internal temperature reaches 165°F (74°C). The time will vary depending on the size and thickness of the thighs. Once done, transfer the chicken to a plate and keep warm.
- Prepare the Sauce: Reduce the heat slightly and add butter, minced shallot, and garlic to the same skillet. Sauté for about 1 minute until fragrant. Stir in the chicken broth, fresh lemon juice, thyme sprigs, and crushed red pepper flakes. Lower the heat to low and stir in the heavy cream. Let the sauce simmer gently for about 5 minutes, stirring occasionally, until it thickens slightly.
- Combine and Serve: Return the chicken thighs to the skillet with the creamy sauce to warm through. Garnish with freshly chopped parsley before serving. Serve the dish warm with plenty of sauce spooned over the chicken.
Notes
- Patting the chicken dry is key to getting crispy skin.
- Cooking times may vary with chicken size; always check for an internal temperature of 165°F.
- If your skillet isn’t cast iron, you may need to adjust heat to prevent sticking.
- For a dairy-free version, substitute heavy cream with coconut cream.
- Serve with mashed potatoes, steamed vegetables, or rice to complement the creamy sauce.
