Chicken Thighs Recipe

Why You’ll Love This Recipe

I love this recipe because it delivers maximum flavor with minimal fuss. The chicken gets beautifully crisp on the outside while staying juicy on the inside, and the pan sauce is downright addictive—creamy, bright, and aromatic from garlic and thyme. It’s also a one-pan recipe, which means less cleanup, and it pairs well with anything from mashed potatoes to crusty bread or rice.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 6 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)

Directions

1. I start by patting the chicken thighs dry with a paper towel—this helps them get that perfect crispy skin.

2. In a small bowl, I mix the garlic powder, onion powder, paprika, salt, and pepper, then rub this seasoning mix all over the chicken thighs.

3. I heat olive oil in a large cast iron skillet over medium heat. Once hot, I place the chicken thighs skin side down and let them cook for about 7 to 8 minutes until the skin is nice and crisp.

4. I flip the chicken and continue cooking for another 15 to 25 minutes, depending on their size, until they reach an internal temperature of 165°F. Then I transfer them to a plate.

5. In the same skillet, I add butter, shallot, and garlic. I sauté for about 1 minute, then stir in the chicken broth, lemon juice, thyme sprigs, and red pepper flakes.

6. I reduce the heat to low and stir in the heavy cream. I let it simmer gently for about 5 minutes until it thickens just slightly.

7. Finally, I return the chicken thighs to the skillet, spoon the sauce over them, and garnish with chopped parsley. I serve them warm, straight from the pan.

Servings and timing

This recipe serves 6 and takes about 40 minutes from start to finish. It’s great for a quick but comforting dinner that doesn’t compromise on flavor.

Variations

I sometimes swap the heavy cream for coconut cream when I want a dairy-free option, or add mushrooms to the sauce for an earthier flavor. If I’m feeling spicy, I increase the red pepper flakes or add a splash of hot sauce. I’ve also used boneless thighs and adjusted the cook time slightly—still delicious.

Storage/Reheating

Leftovers store well in the fridge for up to 3 days. I reheat them in a covered skillet over low heat to keep the chicken moist and the sauce smooth. If needed, I add a splash of broth or cream to loosen the sauce. I don’t recommend freezing the cream sauce, as it can separate.

FAQs

Can I use boneless chicken thighs?

Yes, I’ve made this with boneless, skinless thighs. They cook a little faster, so I just adjust the timing accordingly and make sure they reach 165°F internally.

What can I serve with this?

I like to serve it with mashed potatoes, rice, or even pasta—anything to soak up that amazing sauce. A side of roasted vegetables or a simple salad also works well.

Can I make this ahead?

The chicken is best freshly cooked, but the sauce can be made ahead and stored in the fridge. I reheat the sauce gently and cook the chicken fresh for the best texture.

Do I have to use heavy cream?

Heavy cream gives the best richness, but I’ve used half-and-half or even Greek yogurt in a pinch. Just be sure to reduce the heat to low so the sauce doesn’t curdle.

Can I use chicken breasts instead?

Yes, but I prefer thighs for their juiciness. If using breasts, I pound them slightly for even cooking and watch them closely so they don’t dry out.

Conclusion

This chicken thighs recipe is a simple yet flavorful dish that never fails to impress. With its crispy skin, creamy garlic-lemon sauce, and cozy one-skillet prep, it’s exactly the kind of meal I reach for when I want something that feels special without a lot of work. Perfect for family dinners or date night in, this dish is a keeper.

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