Easy Skillet Chicken Thighs

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

1. Pat the chicken dry with a paper towel to help the skin crisp up.
2. 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.
3. Heat a large frying pan over medium heat. Add the olive oil.
4. 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.
5. Lower the heat slightly, then add the butter, shallot, and garlic to the same pan. Cook for about 1 minute until fragrant.
6. 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.
7. Return the chicken to the pan and spoon over the sauce. Garnish with chopped parsley.
8. Serve warm – great with mash, rice or crusty bread to soak up the sauce.