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!
I 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?
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Have made this and was beyond pleased. Could this work for 20 to 25 people? Able to successfully prepare some ahead of the event?
Thank you!
Sure, you will just need to increase all ingredients and use more skillets.
My family and I enjoyed it. Thank you
You are welcome!
I Made this for dinner tonight and it was amazing. I usually hate when people leave reviews who change the recipe but I added mushrooms and spinach to mine because they were about to go bad in my fridge so I doubled the chicken stock and heavy cream. I had to make a rue to thicken up the sauce but this was a perfect Sunday meal for a rainy day and I will be making this again:)
Love the changes you. made. Thank you for sharing.
Shocked by how delicious this dish is! The only thing I changed was using half and half in place of cream. I did have to cook my chicken longer than stated to reach 165 degrees. The sauce is incredible.
I am so glad you loved it.
Can I use milk instead of heavy cream???
I loved this recipe and tried it again yesterday, but I think there is a step missing now – I remember putting it in the whole thing in the oven after the last step and this recipe doesn’t call for that. If you follow this recipe exactly, your chicken will not be cooked all the way through (15 min. is not enough!). Is there a step missing?
One of the best dishes I’ve ever prepared. Served it for a special dinner and everyone raved over it. My husband who is not really a chicken person absolutely loved it. The only complaint was I didn’t make enough.
Ha! I am so glad you loved the recipe. I guess you will have to make it again soon:)
I’ve made this twice now and my god it is perfection!!! The sauce alone should be made into a sauce because I would happily douse anything in it- I’m also guilty of spooning up mouthfuls on its own, I have no shame.
If it was my last day on earth THIS would be my last meal request.
Thank you for putting this on the internet for all of us to enjoy!
I am thrilled you love this recipe!
Very delicious! I used half and half instead of heavy cream and the sauce was delicious. Use a thermometer to check the temp of the chicken to be sure it’s cooked through.
Has anyone tried making this in a crockpot?
What if I don’t have a cast iron skillet?
Thanks!!!
You can use a large skillet.
Absolutely easy and delish as is
Such a great dinner!
When I made this the first night with only my eating it, I was disappointed others didn’t try it. Not realizing they had the flu…they loved it once taste buds restored. Easy, delicious and now in my rotation of fast meals. Thank you.
This was really good! I used bone-in chicken thighs so it took a bit longer to cook but was totally doable on the stove. I would have skipped the lemon but my partner loved it so I will be making it again!
I am glad you liked the recipe.
Followed as closely as I could…. Used green onions instead of shallots and added green pepper and a hint of grated Parm and pecorino… not too much, soooo good
Followed as closely as I could…. Used green onions instead of shallots and added green pepper and a hint of grated Parm and pecorino… not too much, soooo good
Nice! Thanks for sharing.
Just made this and the only differences were, sherry to deglaze, double the lemon, and add 3 Tablespoons of butter to the sauce at the very end. The very end!. Makes a superb sauce which is smooth. Green beans and riced(mashed) potatoes. Perfect.
Great! Thanks for sharing!
Tried this recipe and it is getting bookmarked! I had no cast iron so I used the biggest pan I had (wok, don’t shame me). I left the chicken a minute and a half longer on both sides because I was not working with a thermometer and I was worried about the chicken being raw in the middle. Chicken turned out so juicy, and the sauce? Just bravo. It tastes complex for such an easy recipe. Thank you!
Yay! Glad you loved it enough to bookmark it!! Thanks for sharing!
This is my first time making this dish for my family and I must say, it will NOT be the last. Highly recommended
I am thrilled you loved it!
kind of bland. My son asked if I used any spices
I was nowhere near 165 after 10 minute mark after flipping.
It took about 55 more minutes. I don’t get it.
It’s almost done. I haven’t tasted it yet.