Ingredients
- 6 boneless chicken thighs (about 1½ pounds)
- 2 tablespoons olive oil
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- Kosher salt and freshly ground black pepper, to taste
- 1 tablespoon butter
- 1 small shallot, finely minced
- 3 cloves garlic, minced
- ½ cup chicken broth
- 1 tablespoon fresh lemon juice
- 2 sprigs fresh thyme
- ¼ teaspoon crushed red pepper flakes
- ⅓ cup heavy cream
- Fresh parsley, chopped (for garnish)
Instructions
- Pat chicken thighs dry with paper towels.
- Mix garlic powder, onion powder, paprika, salt, and pepper in a small bowl. Rub the seasoning all over the chicken.
- Heat olive oil in a skillet over medium heat. Sear chicken skin-side down for about 5 minutes, then flip and cook another 8–10 minutes until internal temperature reaches 165°F. Remove from skillet.
- In the same skillet, melt butter. Add shallots and garlic; sauté for 1 minute.
- Stir in chicken broth, lemon juice, thyme, and red pepper flakes. Simmer for 1 minute.
- Add heavy cream and simmer for 5 minutes until slightly thickened.
- Return chicken to skillet, spoon sauce over, garnish with parsley, and serve hot.
Notes
- Use bone-in thighs for more flavor; increase cooking time as needed.
- Swap heavy cream with half-and-half for a lighter sauce.
- Add white wine to the sauce before the broth for extra depth.
- Top with Parmesan for a cheesy finish.
- Double red pepper flakes or add cayenne for heat.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1 portion
- Calories: 410
- Sugar: 2g
- Sodium: 480mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 125mg
