Chicken thighs cooked in a delicious garlic cream sauce made all in one skillet in just 30 minutes. This comforting dish is packed full of flavor and is quick and easy to make, making it perfect for busy weeknights!
Every bite of these skillet chicken thighs is melt-in-your-mouth irresistible! It is one of our favorite dishes as a family. And the best part is that it’s as easy as it is delicious! With just one skillet, a handful of simple ingredients and minimal prep, you’ll have a restaurant-quality meal ready in no time. The creamy sauce perfectly complements the tender, well-seasoned crispy skin chicken thighs, making this recipe a guaranteed hit! No Baking is required.
I love one-pan meals that come together with very little effort, but taste so good! Some of our other favorites are this Mediterranean Chicken, this One-pan Chicken Burrito Bowls or One Pan Cilantro Lime Chicken and Rice!
Looking for more creamy chicken recipes? Check out my full line of creamy chicken recipes here.
Ingredients you’ll need
This incredibly tasty chicken skillet recipe uses simple ingredients that come together for amazing flavor. Here’s what you’ll need to make it:
- Chicken thighs: For this recipe, you’ll need 5-6 boneless chicken thighs. You can use skinless or skin-on for more flavor.
- Spices: To give the chicken plenty of flavor, season it with garlic powder, onion powder, paprika, Italian seasoning, salt and black pepper.
- Onion & garlic: Sautéed in butter, this provides a savory base for the cream sauce.
- Heavy cream & chicken broth: Makes a rich, creamy sauce with the perfect texture and taste.
- Lemon juice: Brightens and balances the sauce.
- Fresh parsley: For a pop of color and a fresh finish to the dish.
My Favorite Cast Iron Skillet
Lodge Pre-Seasoned 12 Inch Cast Iron Skillet with Handle Holder Assist handle for better control – Unparalleled heat retention and even heating
Variations and substitutions
- Chicken thighs: Swap for bone-in thighs or even chicken breasts. Just be sure to adjust cooking time accordingly.
- Heavy cream: Replace with half-and-half, coconut cream or another dairy-free cream for dietary needs. This may change the texture and taste of the sauce but it will still be delicious.
- Add vegetables: Experiment with adding in sautéed veggies like mushrooms, spinach, cherry tomatoes or zucchini.
- Make it spicy: Add a sprinkle of crushed red pepper flakes or a pinch of cayenne pepper for a kick of heat.
- Other herbs: Instead of parsley, try adding in fresh thyme, rosemary or basil.
How to make skillet chicken thighs
Prep: Pat chicken thighs dry with paper towels. Whisk the spices (garlic powder, onion powder, paprika, Italian seasoning, salt, and black pepper) in a small bowl and season both sides of the chicken with the spice mix.
Cook the Chicken: Sear chicken thighs, skin-side down for 10 minutes in a super hot lightly oiled skillet. Make sure the skin is super crispy before flipping. If it is not yet crispy after 10 minutes, cook it another 5 minutes on the skin side. After it has crisped, reduce the heat then flip the chicken and cook undisturbed for another 10-15 minutes or until almost cooked through and the internal temperature reaches 165ºF. Set aside while you prepare the sauce.
Make the cream sauce: To the same pan, add the butter and onion. Cook down for 3-4 minutes or until onion is tender and lightly golden around the edges then add in the garlic and cook down for just a few seconds. AStir in the heavy cream, chicken broth, and lemon juice and bring to a gentle simmer then return the thighs to the pan and simmer for a few minutes.
Garnish with parsley or your favorite herbs. Serve with a side of mashed or roasted potatoes, rice, steamed broccoli, or toasted bread.
Helpful tips
- Pat chicken dry: Don’t forget to pat the chicken thighs dry with a paper towel before seasoning. This helps achieve a golden, crispy sear.
- Don’t crowd the pan: Sear chicken in batches if needed to prevent steaming and ensure a crispy exterior.
- Deglaze the pan: Scrape up browned bits from the skillet when sautéing the onion and garlic to incorporate all those flavorful bits into the sauce.
- Use a meat thermometer: Cook chicken to an internal temperature of 165°F to make sure it’s perfectly done.
Frequently asked questions
Can I use bone-in chicken thighs?
Yes! Bone-in chicken thighs work great, but they may require a slightly longer cooking time. Use a meat thermometer and cook them until the internal temperature reaches 165°F.
What should I serve with this dish?
This chicken skillet pairs well with mashed potatoes, roasted potatoes, rice, pasta and/or crusty bread to soak up the sauce. Add a side of roasted vegetables or a fresh salad for a complete meal.
Can I freeze leftovers?
While the chicken can be frozen, the cream sauce may separate upon thawing. For best results, store leftovers in an airtight container in the refrigerator and enjoy within about 3 days.
Skillet Chicken Thighs with Cream Sauce
Ingredients
- 5-6 boneless chicken thighs
- 1 teaspoon EACH garlic powder, onion powder, paprika, Italian seasoning
- ½ teaspoon EACH salt & black pepper, or to taste
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small onion, minced
- 4 cloves garlic, minced
- 1/2 cup heavy cream
- ½ cup chicken broth, or water
- 1 tablespoon fresh lemon juice
- Freshly chopped parsley, for garnish
Instructions
- Pat chicken thighs dry with paper towels. Whisk the spices (garlic powder, onion powder, paprika, Italian seasoning, salt, and black pepper) in a small bowl and season both sides of the chicken with the spice mix.
- Heat oil in a large heavy-duty cast iron skillet over medium-high heat. Sear chicken thighs, skin-side down for 10 minutes.
- Reduce the heat then flip the chicken and cook undisturbed for another 10-15 minutes or until almost cooked through and the internal temperature reaches 165ºF. Transfer chicken thighs to a plate.
- To the same pan, add the butter and onion. Cook down for 3-4 minutes or until onion is tender. Add the garlic and cook down for a few seconds then stir in the heavy cream, chicken broth, and lemon juice. Bring to a gentle simmer then return the thighs to the pan and simmer for a few minutes.
- Garnish with parsley or your favorite herbs. Serve with a side of mashed or roasted potatoes, rice, steamed broccoli, or toasted bread.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe by Layla Atik // Photography by: Eat Love Eats
