Easy One Skillet Chicken Thighs - 30 Minute Midweek Special

chicken thighs

🥗Healthier: chicken breasts

💰Cheaper: bone-in chicken pieces

Chicken breasts are leaner, while bone-in pieces add flavor at a lower cost.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

butter

🥗Healthier: ghee

💰Cheaper: margarine

Ghee is a healthier fat alternative, while margarine is a budget-friendly option.

fresh thyme

🥗Healthier: dried thyme

💰Cheaper: oregano

Dried thyme is more concentrated, and oregano is often cheaper and available.

Grab about 5 chicken thighs and put them in a bowl.

Season the chicken thighs with 1 teaspoon of onion powder, 1 teaspoon of paprika, 1 teaspoon of garlic powder, 2 teaspoons of pepper, and 1 teaspoon of salt.

Mix the seasoning with the chicken until completely covered.

Heat oil in a cast iron skillet over medium-high heat.

Add the seasoned chicken thighs to the skillet, leaving space between them.

Cook the chicken thighs until they are cooked through and have color on each side, then set aside on a plate.

In the same pan, add 2 tablespoons of unsalted butter and let it melt, scraping the bottom of the pan to deglaze.

Add 1 small chopped onion and 4 cloves of minced garlic to the pan and sauté for 2-3 minutes until fragrant and the onion is translucent.

Pour in 1/2 cup of chicken broth, 1/2 tablespoon of freshly squeezed lemon juice, and 1/2 teaspoon of hot pepper flakes (optional).

Add a couple of sprigs of fresh thyme and swirl everything around until combined.

Stir in 1/3 cup of heavy cream and let it simmer for a couple of minutes.

Return the chicken thighs to the pan, including any accumulated juices, and lower the heat to simmer for a few minutes, spooning sauce over the chicken.

Remove from heat and garnish with parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level: