Skillet Chicken Thighs
6 people
00h 10
00h 20
Savour crispy, juicy Skillet Chicken Thighs made with premium ButcherBox.ca free-range chicken. This easy one-pan dinner is perfect for busy weeknights — tender chicken thighs seared to golden perfection, seasoned simply, and cooked to lock in flavour. Pair it with your favourite roasted veggies or a fresh salad for a wholesome, protein-packed meal.
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Ingredients and Method
Ingredients
- 6 ButcherBox.ca Chicken Thighs
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- to taste Kosher salt and black pepper
- 2 tablespoons olive oil
- 1 tablespoon ButcherBox.ca unsalted butter
- 1 small shallot, minced
- 3 cloves garlic, minced
- 1/2 cup ButcherBox.ca chicken broth
- 1 tablespoon fresh lemon juice
- 2 sprigs fresh thyme
- 1/4 teaspoon crushed red pepper flakes
- 1/3 cup heavy cream
- for garnish Freshly chopped parsley,
Method
- 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.
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