Easy One-Skillet Creamy Chicken Thighs – 30 Minute Weeknight Dinner Recipe

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated cheddar

Nutritional yeast adds a cheesy flavor with fewer calories.

Add the chicken thighs to a large bowl and season with smoked paprika, garlic powder, white pepper, and salt to taste.

Add the juice from 1 lemon and around 1 tbsp of olive oil. Mix by hand to ensure you cover the chicken evenly with the seasoning.

Add a splash of oil to a skillet on medium-high heat and cook chicken for 4-5 minutes per side or until the chicken starts to brown. Once done, set aside on a plate for use later.

In the same skillet used to cook the chicken, reduce the heat to medium and add a splash of water.

Give the base a scrape with a wooden spatula to release some of the flavor stuck to the bottom of the pan.

Add the onion and sauté for 5 minutes or until golden, then add the minced garlic and cook until fragrant (around 1 minute).

With the heat on a simmer, add the chicken broth and heavy cream along with a squeeze of fresh lemon juice.

Give everything a gentle stir, and once the liquid is bubbling with a light simmer, add the chicken thighs back to the skillet.

Add a few sprigs of rosemary around the chicken and leave to simmer for around 20 minutes.

Check the chicken is cooked through by using a meat thermometer and checking the internal temperature of the chicken thighs has reached 165°F / 74°C.

Garnish with a dash of smoked paprika for some extra flavor and color. Optionally, add a little freshly chopped parsley and some salt and pepper to taste.

Serve straight from the skillet alongside some steamed white rice or fresh bread to mop up the delicious sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens