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Chicken Thighs in Creamy Garlic Lemon Bliss

This creamy, zesty chicken thigh dish combines garlic, lemon, and cream for a comforting meal that's easy to prepare and budget-friendly.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 pieces
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces bone-in, skin-on chicken thighs
  • 2 tablespoons olive oil (can substitute with vegetable oil)
  • 1 teaspoon garlic powder (or fresh garlic)
  • 1 teaspoon onion powder (or chopped onion)
  • 1 teaspoon paprika (smoked paprika for extra flavor)
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 2 tablespoons butter (or olive oil for dairy-free)
  • 1 small shallot (or small onion)
  • 3 cloves garlic (fresh preferred)
  • 1 cup low-sodium chicken broth (or vegetable broth for vegetarian option)
  • 1 tablespoon fresh lemon juice (freshly squeezed)
  • 1 teaspoon fresh thyme (or dried thyme)
  • 1 teaspoon crushed red pepper flakes (optional)
  • 1 cup heavy cream (or half-and-half for lighter texture)

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Season the chicken thighs with garlic powder, onion powder, paprika, kosher salt, and black pepper.
Cooking
  1. Heat olive oil in a large oven-proof skillet over medium-high heat. Add chicken thighs skin-side down, cooking until browned and crispy (about 5-7 minutes). Flip and sear the other side for another 3-4 minutes.
  2. Remove chicken and set aside. In the same skillet, melt butter over medium heat. Add shallot and garlic, cooking for 2-3 minutes until softened.
  3. Pour in chicken broth, lemon juice, and thyme. Let it simmer for about 5 minutes, then stir in the heavy cream.
  4. Return chicken to the skillet, and spoon some sauce over the thighs. Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through.
  5. Optional: Add crushed red pepper flakes for a little heat.

Notes

If you have leftovers, let the chicken cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3 days. To reheat, warm in a skillet over low heat or in the oven until heated through. Consider marinating the chicken thighs for extra flavor.