Ingredients
Equipment
Method
- Pat the chicken thighs dry with a paper towel.
- In a small bowl, combine garlic powder, onion powder, paprika, salt, and black pepper. Rub the seasoning mixture all over the chicken thighs.
- Heat a large cast iron skillet over medium heat and add the olive oil. Place chicken thighs skin side down 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. Transfer the chicken to a plate.
- Add butter, shallot, and garlic to the skillet. Cook for 1 minute. Stir in chicken broth, lemon juice, thyme, and red pepper flakes. Reduce heat to low and stir in heavy cream. Simmer for about 5 minutes, stirring occasionally, until the sauce thickens.
- Return the chicken to the pan with the sauce. Garnish with fresh parsley and serve warm.
Nutrition
Notes
For best results, use bone-in, skin-on chicken thighs for juicy and 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. Leftover chicken thighs can be stored in an airtight container in the refrigerator for up to 4 days, or frozen for up to 3 months. Reheat in the oven at 350°F for 15 minutes, in the air fryer at 350°F for 3-4 minutes, or in the microwave for 1 minute.