Skillet Chicken Thighs in Cream Sauce
Ingredients
- 8 Bone-In, Skin-On Chicken Thighs
- 2 Teaspoons Kosher Salt
- 1 Teaspoon Pepper
- 1 Teaspoon Smoked Paprika
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Onion Powder
- 2 Tablespoons Olive Oil
- 2 Shallots Minced
- 3 Cloves Garlic Minced
- 1/2 Cup Chicken Stock
- 1/2 Cup White Wine
- 1 Tablespoon Fresh Thyme
- 1/4 Teaspoon Crushed Red Pepper Flakes
- 1 Cup Heavy Cream
- Juice of 1 Lemon
- Chopped Fresh Parsley For Garnish
Instructions
- Pat dry chicken thighs with paper towels.
- In a small bowl, combine salt, pepper, smoked paprika, garlic powder and onion powder; mix well. Rub spice mix all over chicken thighs.
- In a large skillet, heat oil over medium to medium low heat. Be careful not to set your burner too high or the spices will burn.
- Working in batches, place chicken thighs skin down and cook for 7 to 8 minutes until skin is crispy and nicely browned.
- Turn and cook another 12 to 15 minutes until the internal temperature reaches 165 degrees. Transfer chicken to a plate.
- If needed, add a little more butter or oil to the pan and sauté shallots until soft. Add garlic and sauté 1 minute more until fragrant.
- Add chicken stock, white wine, thyme and crushed red pepper flakes, stir to combine and loosen any brownings still in the pan.
- Add heavy cream and mix well. Simmer for 5 minutes until slightly reduced.
- Stir in lemon juice. Taste and add additional salt as necessary.
- Add back chicken thighs and heat until chicken is warmed through.
- When ready to serve, place some sauce on the plate and top with a chicken thigh. Garnish with chopped fresh parsley.
2026 Adapted Recipe – April Ferre – Adapted from Two Peas & Their Pod
