Ingredients
Equipment
Method
- Pat the chicken thighs dry with a paper towel. In a small bowl, combine the garlic powder, onion powder, paprika, salt, and black pepper. Rub the seasoning mixture all over the chicken thighs, on both sides.
- Heat a large cast iron skillet over medium heat and add the olive oil. Place chicken thighs skin side down in the hot skillet and 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 will vary depending on the size and thickness of your thighs. Transfer the chicken to a plate.
- Add the butter, shallot, and garlic to the skillet. Cook for 1 minute. Stir in the chicken broth, lemon juice, thyme, and red pepper flakes. Reduce 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 in the pan with the sauce. Garnish with fresh parsley. Serve the chicken warm with the sauce.
Nutrition
Notes
For best results, use bone-in, skin-on chicken thighs for juicy and extra crispy chicken. Boneless chicken thighs can be used but will cook faster. If you don't have heavy cream, half-and-half can be used. Store leftover chicken thighs in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. To reheat, use an oven-safe dish covered with foil at 350°F for about 15 minutes, or in an air fryer at 350°F for 3 to 4 minutes. Microwaving for 1 minute also works, but the oven or air fryer helps keep the skin crispy.