Skillet Boneless Skinless Chicken Thighs
Need a quick dinner? This juicy boneless skinless chicken thigh recipe is packed with flavor and ready in 30 minutes, a perfect one pan meal made right in the skillet for busy nights.
Ingredients
- 450 g chicken thighs boneless and skinless
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoon extra virgin olive oil
- 1 tablespoon butter
- 1 onion
- 3 garlic cloves
- 150 ml chicken broth
- 2 sprigs of fresh thyme
- ¼ teaspoon red pepper flakes
- 80 ml heavy cream
- Parsley
Instructions
- Place the chicken thighs in a large bowl.
- Season the chicken thighs with salt, black pepper, garlic powder, onion powder, and paprika. Rub the spices evenly over the chicken to coat it well. Let it marinate for 30 minutes.
- Heat the extra virgin olive oil in a large skillet over medium-high heat. Add the chicken thighs to the skillet and cook for about 3-4 minutes on each side until golden brown. Remove the chicken and set aside.
- Lower the heat to medium. Melt the butter in the same skillet, then add the chopped onion. Sauté for 4 minutes until softened and slightly caramelized.
- Add the minced garlic, thyme sprigs, and red pepper flakes and cook for another 1 minute until fragrant.
- Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet (this adds flavor). Let the mixture simmer for 2-3 minutes.
- Stir in the heavy cream and let the sauce come to a gentle simmer. Return the chicken thighs to the skillet and cook for 1 minute.
- Remove the thyme sprigs before serving. Sprinkle with fresh parsley and serve hot with salad.
Notes
Marinate for Flavor: Let the chicken marinate for at least 30 minutes (or overnight) to soak up all the delicious flavors.
Pick the Right Skillet: Use a heavy skillet, like cast iron, for even heat and a perfect sear.
Don’t Overcrowd: Cook the chicken in batches if needed. Crowding the pan lowers the heat and prevents a good sear.
Fresh Herbs Are Best: Fresh thyme adds great flavor, but you can use ¼ teaspoon of dried thyme if needed. Don’t skip fresh parsley; it brightens up the dish.
Adjust the Spice: Red pepper flakes are optional. Skip them for a milder dish.
Store and Reheat Right: Keep leftovers in an airtight container for up to 3 days. Reheat gently, adding a splash of broth or cream to refresh the sauce.
Nutrition
Calories: 845kcal | Carbohydrates: 10g | Protein: 39g | Fat: 72g | Saturated Fat: 25g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 31g | Trans Fat: 0.4g | Cholesterol: 283mg | Sodium: 805mg | Potassium: 653mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1314IU | Vitamin C: 7mg | Calcium: 80mg | Iron: 2mg