The Easiest Way to Cook Skillet Chicken Thighs

I have a win, win chicken dinner for you! This easy pan-fried chicken thigh recipe is a family favorite and takes less than 30 minutes to prepare!

We make this chicken recipe all the time because it is so simple and the chicken is SO juicy. It turns out perfect every time.

If you don’t cook with chicken legs very often, you need to try them. The thighs are versatile, full of flavor and absolutely delicious. They remain super juicy, no matter how you cook them. In addition, they are usually affordable than chicken breasts.

For this recipe, we season the chicken thighs with a simple rub of spices and cook them in a hot cast iron skillet. We also mix a simple garlic cream sauce to serve with the chicken. The sauce is awesome, don’t be embarrassed if you lick every drop off your plate. It happens all the time 🙂

This one pan chicken meal is the BEST! Make it for dinner tonight. I guarantee you that this will be a regular meal at your place.

Key Ingredients

The ingredients are simple, but put them all together and you will end up with the most awesome chicken dinner!

Chicken Thighs– you will need about 1 ½ pounds of chicken. You can use chicken thighs with or without skin, depending on your preferences. The chicken thighs with the skin will have more flavor and the skin will become 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 chicken.
  • Butter– to create a rich and delicious sauce.
  • Shallot-look for the shallot near the garlic at the grocery store.
  • Garlic – for the flavor!
  • Chicken broth– for the sauce. You can also use white plonk.
  • Lemon juice– to brighten up the sauce.
  • Thyme-fresh thyme goes so well with chicken.
  • Crushed red pepper flakes– for a little heat.
  • Heavy cream– to finish the sauce, don’t skip it! This takes the sauce to the next level.
  • Persil– for garnish!

How to Make Pan-fried Chicken Thighs

Use a paper towel to dry the chicken thighs. Don’t skip this step! You want to eliminate excess moisture so that the chicken browns and is very crispy.
In a small bowl, mix the spices, salt and black pepper. Rub the seasoning mixture over the chicken thighs, on both sides.

Heat a large cast iron skillet over medium heat and add the olive oil.
Place the chicken thighs skin side down in the hot skillet and cook until the skin is crispy about 5 minutes, turn the chicken thighs over and cook for another 8 to 10 minutes or until the internal temperature is 165 degrees. Transfer the chicken to a plate.

Add the butter, shallot and garlic to the pan. Cook for 1 minute. Stir in the chicken broth, lemon juice, thyme and red pepper flakes. Reduce the heat to low and stir in the heavy cream. Simmer for about 5 minutes, stirring occasionally, or until the sauce thickens a little.
Return the chicken to the pan with the sauce. Garnish with fresh persil.
Serve the chicken hot with the sauce.

Suggestions For Side Dishes

We highly recommend that you serve the chicken thighs in the pan with crusty bread or garlic bread to absorb all that delicious sauce. If you want more side dish ideas, here are some of our favorites.

  • Simple Kale Salad
  • Simple Arugula Salad
  • Easy Green Salad
  • Roasted Green Beans
  • Roasted Carrots
  • Roasted Broccoli
  • Baked Potatoes Twice
  • Mashed Potatoes With Garlic
  • Mashed Sweet Potatoes

How to Store and reheat

The remaining 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 a baking dish. Cover with aluminum foil and cook until everything is very hot. You can reheat in the microwave for 1 minute or until hot, but we prefer to use the oven.

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