Easy Skillet Chicken Thighs {Juicy!} - Two Peas & Their Pod (2024)

I have a winner, winner chicken dinner for you! This Easy Skillet Chicken Thigh recipe is a family favorite and takes less than 30 minutes to make!

We make this chicken recipe all of the time because it is so simple and the chicken is SO juicy. It turns out perfect every single time.

If you don’t cook with chicken thighs very often, you have to give them a try. Thighs are versatile, full of flavor, and absolutely delicious. They stay super juicy, no matter how you cook them. Plus, they are usually less expensive than chicken breasts.

For this recipe, we season the chicken thighs with a simple spice rub and cook them in a hot cast iron skillet. We also whisk together a simple garlic cream sauce to serve with the chicken. The sauce is INCREDIBLE, don’t be embarrassed if you lick every last drop off of your plate. It happens all of the time:)

This one-skillet chicken meal is the BEST! Make it for dinner tonight. I guarantee it will be a regular meal at your house.

Key Ingredients

The ingredients are simple, but put them all together and you will end up with the most amazing chicken dinner!

• Chicken thighs– you will needabout 1 ½ pounds of chicken. You can use skin-on or skinless chicken thighs, whatever you prefer. Chicken thighs with the skin will have more flavor and the skin will get nice and crispy. Technically, you can use chicken breasts, but we recommend thighs because they are juicier.
• Spices– onion powder, garlic powder, and paprika create a great rub for the chicken.
• Olive oil– for cooking the chicken.
• Butter– to create a rich and delicious sauce.
• Shallot– look for shallot by the garlic at the grocery store.
• Garlic– for flavor!
• Chicken broth– for the sauce. You can also use white wine.
• Lemon juice– to brighten up the sauce.
• Thyme– fresh thyme goes so well with the chicken.
• Crushed red pepper flakes– for a little heat.
• Heavy cream– to finish the sauce, don’t skip it! It takes the sauce to the next level.
• Parsley– for garnish!

How to Make Skillet Chicken Thighs

• Use a paper towel to pat the chicken thighs dry. Don’t skip this step! You want to remove excess moisture so the chicken will brown and crisp up nicely.
• In a small bowl, combine the spices, salt, and black pepper. Rub the seasoning mixture all over the chicken thighs, on both sides.
• Heat a large cast iron skillet 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 5 minutes, flip chicken thighs and cook for another 8 to 10 minutes or until internal temp is 165 degrees. 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.

See Also

Chicken Thigh RecipesFlavorful Chicken Thigh Recipes for All Occasions31 chicken thigh recipesBaked Chicken Thighs For One

Side Dish Suggestions

We highly recommend serving the skillet chicken thighs with crusty bread or garlic bread to soak up all of that delicious sauce. If you want a few other side dish ideas, here are a few of our favorites.

• Simple Kale Salad
• Simple Arugula Salad
• Easy Green Salad
• Roasted Green Beans
• Roasted Carrots
• Roasted Broccoli
• Twice Baked Potatoes
• Garlic Mashed Potatoes
• Mashed Sweet Potatoes

How to Store & Reheat

Leftover chicken thighs will keep in an airtight container in the refrigerator for up to 3 days.

To reheat, preheat the oven to 325°F and place the chicken in an oven safe dish. Cover with foil and bake until warmed through. You can reheat in the microwave for 1 minute or until hot, but we prefer using the oven.

More Easy Chicken Recipes

• Teriyaki Chicken
• Honey Mustard Chicken
• Lemon Butter Chicken
• Baked Chicken Tenders
• Honey Mustard Sheet Pan Chicken with Brussels Sprouts
• Sheet Pan Balsamic Chicken