Ingredients
Equipment
Method
- Start by using a paper towel to pat the chicken thighs dry. This step is crucial as it helps achieve that perfect crispy skin when cooking.
- In a small bowl, combine the garlic powder, onion powder, paprika, Kosher salt, and black pepper. This seasoning blend is essential for flavoring the chicken. Rub it all over the chicken thighs, ensuring both sides are well coated.
- Heat a large cast iron skillet over medium heat and add the olive oil. Swirl it around to coat the bottom of the skillet. You’ll want it hot enough that it shimmers but not smoking.
- Once the oil is hot, carefully place the chicken thighs skin side down into the skillet. Cook for about 7 to 8 minutes until the skin is crispy and golden brown.
- Flip the chicken thighs over and cook for another 15 to 25 minutes, or until the internal temperature reaches 165 degrees. Keep an eye on the size and thickness of the thighs, as cooking times may vary.
- Once cooked, transfer the chicken to a plate and set aside. This resting period allows the juices to redistribute.
- In the same skillet, add the butter, shallot, and garlic. Sauté for about 1 minute until fragrant and softened.
- Stir in the chicken broth, lemon juice, thyme, and red pepper flakes. Reduce the heat to low and bring it to a gentle simmer while scraping up any brown bits from the bottom of the skillet. This adds depth to the sauce.
- Next, stir in the heavy cream and continue to simmer for about 5 minutes, stirring occasionally, until the sauce thickens slightly.
- Finally, return the chicken to the skillet, coating it in the creamy sauce. Garnish with fresh parsley before serving warm. Enjoy!
Notes
Tip: For best results, use bone-in skin-on chicken thighs so the chicken is juicy and extra crispy. Of course, you can use boneless chicken thighs if that is what you prefer. They won’t take as long to cook.
Heavy cream: If you don’t have heavy cream, you can use half and half. Some have even had success with coconut milk or whole milk. I haven’t tried either.
Storing: Store leftover chicken thighs in an airtight container in the refrigerator for up to 4 days. You can freeze for up to 3 months.
Reheating: To reheat in the oven, preheat the oven to 350°F and place the chicken in an oven-safe dish. Cover with foil and bake until warmed through, about 15 minutes.
To reheat in the air fryer, reheat at 350°F for 3 to 4 minutes or until heated through. You can also reheat in the microwave for 1 minute or until hot, but we prefer using the oven or air fryer so the skin stays nice and crispy.