Easy Skillet Chicken Thighs
Published on May 11, 2022
Quick Summary
This Easy Skillet Chicken Thigh recipe with a simple garlic cream sauce is the perfect chicken dinner for easy weeknights or entertaining. Everyone loves this juicy chicken dish and it takes less than 30 minutes to make!
Pin this now to find it later
Pin ItI have a winner, winner chicken dinner for you! This Easy Skillet Chicken Thigh recipe is a family favorite and takes less than 30 minutes to make!
We make this chicken recipe all of the time because it is so simple and the chicken is SO juicy. It turns out perfect every single time.
If you don’t cook with chicken thighs very often, you have to give them a try. Thighs are versatile, full of flavor, and absolutely delicious. They stay super juicy, no matter how you cook them. Plus, they are usually less expensive than chicken breasts.
For this recipe, we season the chicken thighs with a simple spice rub and cook them in a hot cast iron skillet. We also whisk together a simple garlic cream sauce to serve with the chicken. The sauce is INCREDIBLE, don’t be embarrassed if you lick every last drop off of your plate. It happens all of the time:)
This one-skillet chicken meal is the BEST! Make it for dinner tonight. I guarantee it will be a regular meal at your house.
Table of Contents
Key Ingredients
The ingredients are simple, but put them all together and you will end up with the most amazing chicken dinner!
- Chicken thighs– you will need about 1 ½ pounds of chicken. You can use skin-on or skinless chicken thighs, whatever you prefer. Chicken thighs with the skin will have more flavor and the skin will get nice and crispy. Technically, you can use chicken breasts, but we recommend thighs because they are juicier.
- Spices– onion powder, garlic powder, and paprika create a great rub for the chicken.
- Olive oil– for cooking the chicken.
- Butter– to create a rich and delicious sauce.
- Shallot– look for shallot by the garlic at the grocery store.
- Garlic– for flavor!
- Chicken broth– for the sauce. You can also use white wine.
- Lemon juice– to brighten up the sauce.
- Thyme– fresh thyme goes so well with the chicken.
- Crushed red pepper flakes– for a little heat.
- Heavy cream– to finish the sauce, don’t skip it! It takes the sauce to the next level.
- Parsley– for garnish!
How to Make Skillet Chicken Thighs
- Use a paper towel to pat the chicken thighs dry. Don’t skip this step! You want to remove excess moisture so the chicken will brown and crisp up nicely.
- In a small bowl, combine the spices, salt, and black pepper. Rub the seasoning mixture all over the chicken thighs, on both sides.
- 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 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.
Side Dish Suggestions
We highly recommend serving the skillet chicken thighs with crusty bread or garlic bread to soak up all of that delicious sauce. If you want a few other side dish ideas, here are a few of our favorites.
- Simple Kale Salad
- Simple Arugula Salad
- Easy Green Salad
- Roasted Green Beans
- Roasted Carrots
- Roasted Broccoli
- Twice Baked Potatoes
- Garlic Mashed Potatoes
- Mashed Sweet Potatoes
How to Store & Reheat
Leftover chicken thighs will keep in an airtight container in the refrigerator for up to 3 days.
To reheat, preheat the oven to 325°F and place the chicken in an oven safe dish. Cover with foil and bake until warmed through. You can reheat in the microwave for 1 minute or until hot, but we prefer using the oven.
More Easy Chicken Recipes
- Teriyaki Chicken
- Honey Mustard Chicken
- Lemon Butter Chicken
- Baked Chicken Tenders
- Honey Mustard Sheet Pan Chicken with Brussels Sprouts
- Sheet Pan Balsamic Chicken
Easy Skillet Chicken Thighs
Equipment
- Cast Iron Skillet (I LOVE my Lodge skillet)
Ingredients
- 6 boneless chicken thighs, about 1 ½ 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
Instructions
- 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.
Notes
Nutrition
Have you tried this recipe?
Leave a comment below and share a photo on Instagram. Tag @twopeasandpod and hashtag it with #twopeasandtheirpod
My whole family loved this recipe! You can make mashed potatoes or even some pasta with it. It is very YUMMY!
Yahoo!
Lemon juice curdled the heavy cream…
Bookmarking this recipe and adding it to my portioned food on empicslim.com thank you!
Glad you love the recipe!
Great recipe!! so good…I add sundried tomatoes when I add garlic and shallots…so yummy
The dish I’ve been looking for! I would give it 6 stars if I could. Comes together so quickly, but tastes like you worked all day!
Salt the thighs like 30 minutes before getting started cooking, you won’t regret the extra juicy-ness.
This recipe is delicious. This is my second time making it. So, so good.
I am glad you love it!
Technically 165F is the cook point for chicken, but Thighs and Drumsticks do much better if they are taken up to 195F for a few minutes as it breaks them down and makes them more tender, while still remaining juicy.
I wish I had read this before I finished cooking the whole thing. I was worried bc I still seen blood in mine
Mild but full flavor. Will make this again! Also the sauce tasted very good on mashed potatoes and probably rice as well!
Ooh, good ideas for the sauce!
This dish was quick and easy to put together…..it was delish!!! A definite keeper……we had it over rice
Definitely a keeper!
Very good chicken dish and easy to prepare. The squeeze of lemon at the end really does brighten up this dish.
The burst of lemon is so nice.
Absolutely scrumptious sauce. Wow
This looks amazing! Can I make it with chicken breast instead of thighs?
So good, I’ve made it multiple times!
It is on repeat at our house too!
note for myself
1 tsp for paprika, onion powder and garlic powder
chicken stock and heavy cream was watery ,may need to add flour to make it thick
The taste was alright but the amount of fat was astonishing. 2 tbsp, the fat from the chicken thighs and then butter. Way too much fat for our liking. If I was to make it again, I would reduce the amount of fat.
Beautifully easy and tasty recipe. Did not disappoint and will become a regular in our future dinner options.
I am glad you enjoyed the chicken.
Made this tonight for my husband and he absolutely loved it!! I did use 3/4 cup chicken broth though to make some more of the sauce. I didnt have any Thyme, and it still came out great.
Glad you enjoyed the recipe!
This was really tasty and easy to make. I doubled the sauce ingredients and served it as a sauce over spaetzle with a side of Hungarian carrots and green beans. would definitely make this again!
I love the sides! Great job!
I added a few mushrooms and sautéed them when I added the scallions. I served the chicken and sauce over buttered mushroom ravioli! delicious, and very easy.
Nice! Thanks for sharing!
Fabulous recipe!!!
A very flavorful dish and not complicated.
Served it with pasta , English peas and lime corn chips.
Easy!
Great meal!
Made this recipe last week and it’s definitely a keeper for an easy, delicious weeknight meal. I doubled the recipe so we had leftovers and used boneless, skinless chicken thighs, which browned beautifully in my cast iron pan. The whole family LOVED this dish and the sauce is absolutely out of this world. Thank you for sharing, Maria!
It is a keeper! I am so glad you loved it!
So delicious thank you
You are welcome!
Great recipe! Easy, quick and delicious!
Thanks! Glad you loved it!
Wow! Made this for our weekly “family” dinner with my MIL. Was so flavorful!! Put it over some brown rice and had a butter lettuce salad. Followed exact recipe except added a little extra fresh thyme
Sounds like the perfect meal!
I made this recipe a month ago and my husband has been begging me to make it again!! We love garlic so I added extra in the sauce. We used brown rice as a side dish, which was a nutritional finish to the entree.
The floors really come together if you simmer it on low for an hour or more after it the sauce has been added.
It is definitely a winner!!!
Love this!
Very delicious. I made it exactly as written and it was amazing, my whole family loved. It will be part of the rotation.
I am glad your family loved it!
I loved this recipe, however I did adjust the cook time because it was undercooked a little. I popped the thighs into the air fryer for a bit just to be sure they where done. I really enjoyed the sauce. I added a little flour to the leftover sauce and put it over some rice. Definitely a keeper.
Perfect! I am glad you liked the recipe!
Very easy, and a “Top shelf ” recipe! Family loved it!
Yahoo!
Wonderful! Made as directed. Absolutely would make again without any adjustment! Printed and part of my rotation. Thank you!!
It is a great dinner. Glad you loved it!
this is my second time this week making this dish. We love it. I already printed out this recipe to add to my rotation. so easy, so delicious. we served it over our favorite rice and as Hispanics, we dig in with tortillas! yumm!
Sounds delicious!
Can this be prepared in advance?
Made this for the first time for my daughter and I and WOW was it delish! Send8ng to my son and some other friends too! Yum!!! Definitely making this again!
It is a keeper! Glad you enjoyed the recipe!
An instant favorite! Easy Skillet Chicken Thigh Recipe was so quick and the whole family loved it. Usually I get at least one complaint on a new recipe, but this was 5 stars! Oh wait…. I did get a complaint… I didn’t cook enough, they all wanted more!
Oh yay! I am glad EVERYONE loved it!
This was the BEST recipe ive ever found online. It was easy, it was one pan which I loved, and it tasted great!.
I had to switch out Heavy cream with 50/50 because of the price. I also used Onions instead of shallots, but it still turned out great. I used some flour to thicken the sauce as well. Served the chicken and sauce on top of mashed potatoes and within one bite I fell in love. So Easy!
WOW, thanks for the compliment!
So easy and delicious! I had chicken thighs in my fridge and needed a way to use them. Had everything in my pantry so didn’t have to leave my house. Doubled the sauce to pour over mashed potatoes. Yum! Definitely make this!
I am so glad you had everything on hand!
Made this for a dinner party. We practicallly licked the sauce off our plates! Make double the sauce quantity – seriously!
Ha! Love this!
what an easy and delicious recipe!
I made this recipe and it was delicious. I added some brandy to the sauce and let the alcohol cook off before I served it. I thought it gave the sauce just a little extra flavor. Then I served it over egg noodles. I will definitely make this again.
I made this recipe and everyone loved it. The only thing I changed was adding brandy to the sauce and letting the alcohol burn off. Prior to serving. Then I served it over egg noodles. I will definitely make this recipe again.
Ooooh yum!
I’m making this recipe and saw the thighs are bone in. Can I still make this and increase the time?
Yes!
Hi,
I have 1-1/2 lbs of bone-in, skin-on thighs – can I use that or will I need to debone it?
Thank you!
You can use them!
yummy
Glad you liked the recipe!