Crispy Skillet Chicken Thighs (Printable Version)

# What You'll Need:

→ Protein

01 - 6 chicken thighs, bone-in skin-on (about 680g)

→ Seasonings

02 - 1/2 teaspoon garlic powder
03 - 1/2 teaspoon onion powder
04 - 1/2 teaspoon paprika
05 - Kosher salt and black pepper, to taste
06 - 1/4 teaspoon crushed red pepper flakes

→ Aromatics

07 - 1 small shallot, minced
08 - 3 cloves garlic, minced
09 - 2 sprigs fresh thyme

→ Liquids

10 - 2 tablespoons olive oil
11 - 1 tablespoon butter
12 - 1/2 cup chicken broth
13 - 1 tablespoon fresh lemon juice
14 - 1/3 cup heavy cream

→ Garnish

15 - Freshly chopped parsley

# Step-by-Step Directions:

01 - Pat the chicken thighs dry with a paper towel to ensure crispy skin.
02 - In a small bowl, combine garlic powder, onion powder, paprika, salt, and black pepper. Rub this seasoning mixture thoroughly over both sides of the chicken thighs.
03 - Heat a large cast iron skillet 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 7 to 8 minutes.
04 - Flip chicken thighs and continue cooking for another 15 to 25 minutes until internal temperature reaches 165°F (74°C). Cooking time will vary depending on size and thickness of thighs. Transfer cooked chicken to a plate.
05 - Add butter, shallot, and garlic to the same skillet. Cook for 1 minute until fragrant. Stir in chicken broth, lemon juice, thyme, and red pepper flakes. Reduce heat to low and stir in heavy cream. Simmer for about 5 minutes, stirring occasionally, until sauce slightly thickens.
06 - Return chicken to the pan, nestling it into the sauce. Garnish with fresh parsley and serve warm with the sauce.

# Helpful Notes:

01 - For best results, use bone-in skin-on chicken thighs for juicier meat and crispier skin. Boneless thighs can be substituted but will cook faster.
02 - Half and half can be used instead of heavy cream. Some have reported success with coconut milk or whole milk as alternatives.
03 - Leftover chicken thighs can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.
04 - To reheat while maintaining crispy skin, use an oven preheated to 175°C (covered with foil for 15 minutes) or an air fryer at 175°C for 3-4 minutes.

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