Ingredients
Equipment
Method
- Pat the chicken thighs dry with a paper towel. In a small bowl, combine the garlic powder, onion powder, paprika, salt, and black pepper. Rub the seasoning mixture all over the chicken thighs.
- Heat a large cast iron skillet over medium heat and add the olive oil. Place chicken thighs skin side down in the hot skillet and cook until the skin is crispy, about 7 to 8 minutes. Flip the chicken thighs and cook for another 15 to 25 minutes, or until the internal temperature reaches 165 degrees Fahrenheit. Transfer the 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, until the sauce thickens.
- Return the chicken to the pan with the sauce. Garnish with fresh parsley. Serve the chicken warm with the sauce.
Nutrition
Notes
For best results, use bone-in, skin-on chicken thighs for juicy and extra crispy chicken. Boneless thighs can be used but will cook faster. If you don't have heavy cream, half-and-half can be substituted; some have also used coconut milk or whole milk. Store leftover chicken in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. To reheat, bake at 350°F covered with foil for about 15 minutes, air fry at 350°F for 3 to 4 minutes, or microwave for 1 minute until hot. Oven or air fryer reheating helps keep the skin crispy.