1- Getting skillet chicken thighs just right starts with simple steps that anyone can follow, even if you’re new to cooking. Begin by patting the chicken thighs dry with paper towels to remove excess moisture, which helps the skin get extra crispy. Then, rub them with a mix of ½ teaspoon each of garlic powder, onion powder, and paprika, plus kosher salt and black pepper to taste for that flavorful base.

2- Heat 2 tablespoons of olive oil in a skillet over medium-high heat and place the chicken thighs skin-side down. Sear them for 7 to 8 minutes until the skin turns golden and crispy, then flip and cook for another 12 to 15 minutes until the internal temperature hits 165°F. Once done, let them rest while you make the sauce in the same skillet by melting 1 tablespoon of butter and sautéing 1 small minced shallot and 3 cloves of minced garlic until fragrant.

3- Pour in ½ cup of chicken broth, 1 tablespoon of fresh lemon juice, 2 sprigs of fresh thyme, and ¼ teaspoon of crushed red pepper flakes, then reduce the heat and let it simmer. Stir in ⅓ cup of heavy cream and cook until the sauce thickens nicely. Return the chicken to the skillet, coat it with the sauce, garnish with freshly chopped parsley, and serve warm. For similar chicken ideas, try our parmesan garlic crusted chicken for a crunchy twist.