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Skillet Chicken Thighs in Cream Sauce

Course: Main Courses - Poultry

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.