Creamy Garlic Lemon Thyme Chicken Thighs (with a hint of spice)
Creamy Garlic Lemon Thyme Chicken Thighs (with a hint of spice)
Ingredients
For the Chicken
- 4 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil, plus more for drizzling
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1/2 teaspoon smoked paprika
For the Creamy Sauce
- 6 cloves garlic, minced
- 6 sprigs fresh thyme, plus 1 tablespoon leaves, stripped
- 1/4 teaspoon red pepper flakes, or more to taste
- 1 lemon, juiced (about 2 tablespoons)
- 1 1/2 cups heavy cream
For Garnish
- 2 tablespoons fresh parsley, chopped
- 1/4 cup Parmesan cheese, freshly grated
Instructions
- 1
Pat the chicken thighs dry with paper towels. Drizzle generously with olive oil, then season all over with kosher salt, black pepper, and smoked paprika. Ensure the seasoning is evenly distributed.
⏱️ 5 min
- 2
Heat 2 tablespoons of olive oil in a large, oven-safe skillet (preferably cast iron) over medium-high heat. Once the oil is shimmering, carefully place the chicken thighs skin-side down in the hot skillet. Sear for 8-10 minutes, or until the skin is deeply golden brown and crispy. Do not move the chicken during this time.
⏱️ 10 min
- 3
Flip the chicken thighs and sear on the other side for another 5-7 minutes, or until cooked through and nicely browned. The internal temperature should reach 165°F (74°C).
⏱️ 7 min
- 4
Remove the cooked chicken thighs from the skillet and transfer them to a wire rack set over a plate or baking sheet to rest. This will help keep the skin crispy while you prepare the sauce. Let them rest for at least 10 minutes.
⏱️ 10 min
- 5
Carefully drain most of the excess fat from the skillet, leaving about 1 tablespoon of rendered chicken fat and any browned bits (fond) in the pan. Reduce the heat to medium-low.
⏱️ 2 min
- 6
Add the minced garlic to the skillet and sauté for 1 minute, stirring constantly, until fragrant. Be careful not to burn the garlic.
⏱️ 1 min
- 7
Stir in the stripped fresh thyme leaves and red pepper flakes. Cook for another 30 seconds until aromatic.
⏱️ 1 min
- 8
Pour in the fresh lemon juice, scraping the bottom of the pan with a wooden spoon to deglaze and release all the flavorful browned bits. Let it simmer for 30 seconds.
⏱️ 1 min
- 9
Pour in the heavy cream and stir well to combine all ingredients. Bring the sauce to a gentle simmer, then reduce the heat to low and let it thicken slightly for 3-5 minutes, stirring occasionally.
⏱️ 5 min
- 10
Return the rested chicken thighs to the skillet, nestling them into the creamy sauce. Add the remaining fresh thyme sprigs to the pan. Simmer for another 2-3 minutes, allowing the chicken to warm through and absorb the sauce's flavors.
⏱️ 3 min
- 11
Remove the skillet from the heat. Garnish generously with fresh chopped parsley and freshly grated Parmesan cheese before serving immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Garlic Lemon Thyme Chicken Thighs (with a hint of spice)
Ingredients
For the Chicken
- 4 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil, plus more for drizzling
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1/2 teaspoon smoked paprika
For the Creamy Sauce
- 6 cloves garlic, minced
- 6 sprigs fresh thyme, plus 1 tablespoon leaves, stripped
- 1/4 teaspoon red pepper flakes, or more to taste
- 1 lemon, juiced (about 2 tablespoons)
- 1 1/2 cups heavy cream
For Garnish
- 2 tablespoons fresh parsley, chopped
- 1/4 cup Parmesan cheese, freshly grated
Instructions
- 1
Pat the chicken thighs dry with paper towels. Drizzle generously with olive oil, then season all over with kosher salt, black pepper, and smoked paprika. Ensure the seasoning is evenly distributed.
⏱️ 5 min - 2
Heat 2 tablespoons of olive oil in a large, oven-safe skillet (preferably cast iron) over medium-high heat. Once the oil is shimmering, carefully place the chicken thighs skin-side down in the hot skillet. Sear for 8-10 minutes, or until the skin is deeply golden brown and crispy. Do not move the chicken during this time.
⏱️ 10 min - 3
Flip the chicken thighs and sear on the other side for another 5-7 minutes, or until cooked through and nicely browned. The internal temperature should reach 165°F (74°C).
⏱️ 7 min - 4
Remove the cooked chicken thighs from the skillet and transfer them to a wire rack set over a plate or baking sheet to rest. This will help keep the skin crispy while you prepare the sauce. Let them rest for at least 10 minutes.
⏱️ 10 min - 5
Carefully drain most of the excess fat from the skillet, leaving about 1 tablespoon of rendered chicken fat and any browned bits (fond) in the pan. Reduce the heat to medium-low.
⏱️ 2 min - 6
Add the minced garlic to the skillet and sauté for 1 minute, stirring constantly, until fragrant. Be careful not to burn the garlic.
⏱️ 1 min - 7
Stir in the stripped fresh thyme leaves and red pepper flakes. Cook for another 30 seconds until aromatic.
⏱️ 1 min - 8
Pour in the fresh lemon juice, scraping the bottom of the pan with a wooden spoon to deglaze and release all the flavorful browned bits. Let it simmer for 30 seconds.
⏱️ 1 min - 9
Pour in the heavy cream and stir well to combine all ingredients. Bring the sauce to a gentle simmer, then reduce the heat to low and let it thicken slightly for 3-5 minutes, stirring occasionally.
⏱️ 5 min - 10
Return the rested chicken thighs to the skillet, nestling them into the creamy sauce. Add the remaining fresh thyme sprigs to the pan. Simmer for another 2-3 minutes, allowing the chicken to warm through and absorb the sauce's flavors.
⏱️ 3 min - 11
Remove the skillet from the heat. Garnish generously with fresh chopped parsley and freshly grated Parmesan cheese before serving immediately.
⏱️ 1 min