Ingredients

The following ingredients have 4 Servings
  • 6 boneless chicken thighs, (about 1 1/2 pounds*)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon paprika
  • Kosher salt and black pepper, (to taste)
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1 small shallot, (minced)
  • 3 cloves garlic, (minced)
  • 1/2 cup chicken broth
  • 1 tablespoon fresh lemon juice
  • 2 sprigs fresh thyme
  • 1/4 teaspoon crushed red pepper flakes
  • 1/3 cup heavy cream
  • Freshly chopped parsley, (for garnish)

Instruction

  • Use a paper towel to pat the chicken thighs dry.
  • 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 to medium heat and add the olive oil.
  • Place chicken thighs skin side down in the hot skillet and cook, until skin is crispy about 5 minutes, flip chicken thighs and cook for another 8 to 10 minutes or until internal temp is 165 degrees. Transfer 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, or until sauce thickens up a bit.
  • Place the chicken back in the pan with the sauce. Garnish with fresh parsley. Serve the chicken warm with the sauce.