Ingredients
Equipment
Method
- Pat the chicken thighs dry using a paper towel.
- Combine the garlic powder, onion powder, paprika, salt, and pepper in a small bowl. Rub this seasoning mixture all over both sides of the chicken thighs.
- Heat a large cast iron skillet over medium heat and add the olive oil.
- Place the chicken thighs skin side down in the hot skillet. Cook until the skin is crispy, about 7 to 8 minutes. Flip the chicken thighs and cook for another 15 to 25 minutes, or until the internal temperature reaches 165 degrees Fahrenheit. The cooking time depends on the size and thickness of your thighs. Transfer the cooked chicken to a plate.
- Add the butter, minced shallot, and minced garlic to the same skillet. Cook for 1 minute.
- Stir in the chicken broth, lemon juice, thyme sprigs, and red pepper flakes. Reduce the heat to low and stir in the heavy cream. Simmer for about 5 minutes, stirring occasionally, until the sauce thickens slightly.
- Place the chicken back into the pan with the sauce. Garnish with fresh parsley. Serve the chicken warm with the sauce.
Nutrition
Notes
Use bone-in skin-on chicken thighs for the juiciest and crispiest result. If you use boneless thighs, they will cook faster. If you do not have heavy cream, you can use half and half, coconut milk, or whole milk as alternatives. Store leftover chicken thighs in an airtight container in the refrigerator for up to 4 days, or freeze them for up to 3 months. To reheat in the oven, preheat to 350°F, cover the chicken in an oven-safe dish with foil, and bake for about 15 minutes. To reheat in the air fryer, use 350°F for 3 to 4 minutes. You can also reheat in the microwave for 1 minute.