Easy Skillet Chicken Thighs

Golden, crispy chicken thighs cooked in one pan with a creamy lemon garlic sauce — simple, full of flavour, and easy to clean up. Recipe by Two Peas and Their Pod.

At a glance

40 minutes

6 servings

Ingredients

6 chicken thighs (about 700g)
½ tsp garlic powder
½ tsp onion powder
½ tsp paprika
Salt and black pepper, to taste
2 tbsp olive oil
1 tbsp butter
1 small shallot, finely chopped (or ¼ red onion if unavailable)
3 garlic cloves, finely chopped
125ml chicken stock
1 tbsp fresh lemon juice
2 sprigs fresh thyme
¼ tsp chilli flakes (optional)
80ml thickened cream
Fresh parsley, chopped, to serve

Method

Pat the chicken dry with a paper towel to help the skin crisp up.
In a small bowl, mix together the garlic powder, onion powder, paprika, salt and pepper. Rub the seasoning all over the chicken, on both sides.
Heat a large frying pan over medium heat. Add the olive oil.
Place the chicken thighs skin-side down in the pan and cook for about 7–8 minutes until the skin is golden and crisp. Flip and cook for another 15–25 minutes, or until cooked through (internal temp should reach 75°C). Cooking time will depend on the size of the thighs. Transfer the chicken to a plate.
Lower the heat slightly, then add the butter, shallot, and garlic to the same pan. Cook for about 1 minute until fragrant.
Pour in the chicken stock, lemon juice, thyme and chilli flakes. Let it simmer for a minute, then stir in the cream. Simmer for 4–5 minutes, stirring occasionally, until the sauce slightly thickens.
Return the chicken to the pan and spoon over the sauce. Garnish with chopped parsley.
Serve warm — great with mash, rice or crusty bread to soak up the sauce.

Original Recipe – Two Peas and Their Pod