Easy Skillet Chicken Thighs

Crispy Chicken Thighs Made in One Skillet: The Ultimate Easy Dinner

I have a winner, winner chicken dinner for you! This Easy Skillet Chicken Thigh recipe is a family favorite and the #1 dinner recipe on our site! It's EASY to make and always gets rave reviews.

Chicken 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 so the skin gets nice and crispy, but the chicken stays tender and juicy on the inside.

We also whisk together a simple garlic cream sauce to serve with the chicken. The sauce is INCREDIBLE. We highly recommend serving the skillet chicken thighs with crusty bread or garlic bread to soak up all of that delicious sauce. You can serve a simple kale salad or easy green salad on the side.

This one-skillet chicken meal is the BEST! Make it for dinner tonight. I guarantee it will be a regular meal at your house.

Key Ingredients

You'll find the full list of ingredients in the recipe card below, but here are some ingredient notes before you get started.

• Chicken thighs: I recommend bone-in skin-on chicken thighs for this recipe. The bone helps retain moisture during cooking, keeping the meat juicy and tender. The skin crisps up beautifully when seared, adding a rich, savory layer of flavor to the chicken. Of course, you can sub boneless chicken thighs, just note that they won't take as long to cook.
• Spices: Onion powder, garlic powder, and paprika create a simple and flavorful rub for the chicken.
• Sauce: The garlic cream sauce complements the chicken perfectly. It's made with butter, garlic, shallot, chicken broth (can use white wine), fresh lemon juice, thyme, and heavy cream. They heavy cream makes the sauce rich, creamy, and so luxurious, but you can also use half and half.

How to Make Skillet Chicken Thighs

• Prep the Chicken. Pat the chicken thighs dry with a paper towel to remove any excess moisture. This helps ensure a crispy skin when cooking.
• Season. In a small bowl, combine the spices, salt, and black pepper. Season both sides of the chicken generously with the spices.

• Heat the Skillet. In a large cast-iron skillet or stainless steel pan, heat the oil over medium-high heat. Once the oil is shimmering, add the chicken thighs, skin-side down.
• Sear the Chicken. Let the chicken thighs cook undisturbed for 7-8 minutes, or until the skin is golden brown and crispy. Avoid moving the chicken around, as it may stick to the pan or prevent the skin from crisping properly.

• Flip and Cook Through. Flip the chicken thighs over and reduce the heat to medium. Cook for an additional 12 to 15 minutes, or until the chicken reaches an internal temperature of 165°F. Transfer the chicken to a plate and let it rest while you make the sauce.

• Make the sauce. To the same skillet, add the butter, shallot, and garlic. Cook for 1 minute over medium heat. Stir in the broth, fresh lemon juice, thyme, and red pepper flakes. Reduce heat to low and stir in the heavy cream (half and half will work too). Bring the mixture to a gentle simmer. Let it cook for about 5 minutes, allowing the sauce to thicken slightly.

• Finish the dish. Place the chicken back in the pan with the sauce. Garnish with fresh parsley.
• Serve. Plate the chicken thighs and spoon the sauce over the top. Enjoy! If you are looking for a few simple vegetable dishes to serve on the side, try any of the following: roasted broccoli, roasted carrots, garlic mashed potatoes, mashed sweet potatoes, or green beans almondine.

Chicken

Skillet Chicken Thighs Recipe

There's nothing more satisfying than perfectly crispy chicken thighs cooked in just one skillet—simple, flavorful, and easy to clean up! With a golden, crispy skin and juicy meat, this one-pan meal is perfect for busy weeknights or easy entertaining.

4.56 from 1812 votes

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Cuisine American

Servings 6

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Equipment

• Cast Iron Skillet

Ingredients

  

1x2x3x

• 6 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 7 to 8 minutes, flip chicken thighs and cook for another 15 to 25 minutes or until internal temp is 165 degrees. The time will vary depending on the size and thickness of your thighs. 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

Tip: For best results, use bone in skin-on chicken thighs so the chicken is juicy and extra crispy. Of course, you can use boneless chicken thighs if that is what you prefer. They won't take as long to cook. 

Heavy cream: If you don't have heavy cream, you can use half and half. Some have even had success with coconut milk or whole milk. I haven't tried either. 

Storing: Store leftover chicken thighs in an airtight container in the refrigerator for up to 4 days. You can freeze for up to 3 months. 

Reheating: To reheat in the oven: preheat the oven to 350°F and place the chicken in an oven safe dish. Cover with foil and bake until warmed through, about 15 minutes. To reheat in the air fryer, reheat at 350°F for 3 to 4 minutes or until heated through. You can also reheat in the microwave for 1 minute or until hot, but we prefer using the oven or air fryer so the skin stays nice and crispy.

Nutrition

Calories: 360kcal, Carbohydrates: 3g, Protein: 19g, Fat: 30g, Saturated Fat: 10g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 13g, Cholesterol: 131mg, Sodium: 380mg, Potassium: 281mg, Fiber: 1g, Sugar: 1g, Vitamin A: 440IU, Vitamin C: 2mg, Calcium: 26mg, Iron: 1mg

Keywords chicken, chicken thighs, heavy cream

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Recipe originally posted May 2022, but updated to include new information and photos.

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