Ingredients

• 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

1. Pat the chicken thighs dry thoroughly using paper towels.
2. In a small bowl, mix together the garlic powder, onion powder, paprika, salt, and black pepper. Coat the chicken thighs evenly on both sides with the seasoning blend.
3. Place a large cast iron skillet over medium heat and pour in the olive oil.
4. Arrange the chicken thighs in the skillet skin-side down. Cook until the skin becomes deeply crisp, about 7 to 8 minutes. Flip the thighs and continue cooking for 15 to 25 minutes, or until the internal temperature reaches 165°F. Cooking time will depend on the thickness of the thighs. Remove the chicken from the skillet and set aside on a plate.
5. Add the butter to the skillet, followed by the shallot and garlic. Cook for about 1 minute, stirring frequently. Pour in the chicken broth and lemon juice, then add the thyme sprigs and red pepper flakes. Lower the heat and stir in the heavy cream. Let the sauce gently simmer for approximately 5 minutes, stirring occasionally, until slightly thickened.
6. Return the chicken thighs to the skillet, spooning the sauce over the top. Finish with a sprinkle of fresh parsley and serve warm with the sauce.

• Chicken choice: Bone-in, skin-on thighs give the best texture and flavor, but boneless thighs can be substituted and will cook more quickly.
• Cream substitute: Half-and-half may be used in place of heavy cream. Some cooks have also used coconut milk or whole milk, though results may vary.

• Storage: Keep leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.
• Reheating:
  • Oven: Heat at 350°F in an oven-safe dish, covered with foil, for about 15 minutes.
  • Air fryer: Reheat at 350°F for 3 to 4 minutes.
  • Microwave: Heat for about 1 minute, though the skin will not stay as crisp.