Skillet Chicken with Lemony Cream Pan Sauce
This skillet chicken with a lemony cream pan sauce is a fancy yet easy weeknight dinner, featuring crispy skin, juicy dark meat, and a tangy creamy sauce—all made in one skillet.
Ingredients
Main Ingredients
- 6 pieces bone-in, skin-on chicken thighs (about 2 pounds)
- 2 tablespoons olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika smoked paprika optional
- to taste Kosher salt and freshly ground black pepper
- 1 tablespoon butter
- 1 small shallot, finely minced (about 2 tablespoons)
- 3 cloves garlic, minced
- 1/2 cup low-sodium chicken broth Use regular if that's what you have and reduce added salt.
- 1 tablespoon fresh lemon juice
- 2 sprigs fresh thyme
- 1/4 teaspoon crushed red pepper flakes optional for heat
- 1/3 cup heavy cream For a dairy-free version, substitute canned coconut milk (full fat).
- to taste Fresh parsley, chopped for garnish
Instructions
Preparation
- Pat the chicken completely dry with paper towels, pressing firmly to remove moisture—this is essential for crisp skin.
- In a small bowl, mix garlic powder, onion powder, paprika, salt, and pepper. Rub this seasoning evenly over the skin side and underside of each thigh.
Cooking
- Heat a 12-inch cast iron skillet over medium heat and add olive oil until shimmering.
- Place thighs skin-side down without crowding. Cook undisturbed for 7–8 minutes until the skin is deep golden brown and releases easily.
- Flip the thighs and continue cooking another 10–12 minutes, or until an instant-read thermometer reads 165°F in the thickest part. Transfer to a plate and tent loosely with foil.
- In the same skillet, reduce heat to medium, add butter, then the minced shallot and garlic. Sauté for about 1 minute until fragrant but not browned.
- Pour in the chicken broth and lemon juice, add thyme sprigs and crushed red pepper flakes, and scrape up browned bits from the pan.
- Reduce heat to low and stir in the heavy cream. Simmer for 5–6 minutes until the sauce thickens enough to coat the back of a spoon.
- Return the chicken to the skillet with accumulated juices, spoon sauce over the thighs, sprinkle with parsley, and serve hot.
Notes
For a textural contrast, serve alongside crispy rice. Refrigerate leftovers in an airtight container for 3-4 days or freeze for up to 3 months. Reheat gently.