There’s something about hearing that first sizzle in the skillet that tells you dinner’s going to be good. On a weeknight, when energy’s low but hunger’s high, these Easy Skillet Chicken Thighs make the perfect one-pan dinner. I keep this recipe on repeat because it’s fast, flavorful, and the cleanup is easy too. They’re crispy, juicy, and bathed in a garlic cream sauce that feels way fancier than it is. And the best part? Only one pan to wash.
Table of Contents
Why You’ll Love This Recipe
- Crispy, golden-brown skin that crackles with each bite
- Juicy, tender meat thanks to bone-in thighs
- Creamy garlic sauce with a whisper of lemon and thyme
- Ready in about 40 minutes
- All cooked in one pan — less mess, more flavor
It’s everything a good dinner should be: simple, soulful, and seriously satisfying. These Easy Skillet Chicken Thighs are the kind of meal you’ll come back to week after week.
Key Ingredients
- Chicken thighs: Bone-in, skin-on for the most flavor and texture
- Garlic + shallot: A flavorful base for the sauce
- Chicken broth: Adds depth; white wine also works
- Heavy cream: Makes the sauce rich and velvety
- Lemon juice + thyme: Brightens everything up
- Crushed red pepper flakes: Just a pinch for gentle heat
Best Pan for Crispy Skillet Chicken Thighs
A cast iron skillet is your best friend here. It holds heat well and gives you that beautiful golden sear. A stainless steel pan also works — just make sure it’s heavy-bottomed so the heat distributes evenly.
Avoid nonstick for this one. You want the skin to crisp, and a bit of fond (those browned bits) to build flavor in the pan for the sauce.
Step-by-Step: How to Make Easy Skillet Chicken Thighs
Prep the Chicken
Start by patting the chicken thighs dry with paper towels. This helps the skin crisp up instead of steaming. Moisture is the enemy of golden skin.
Season Generously
Mix garlic powder, onion powder, paprika, salt, and pepper in a small bowl. Rub the mix on both sides of each thigh. Don’t be shy — this is where flavor starts.
Sear Skin-Side Down
Heat olive oil in your skillet over medium-high heat. When hot, place the chicken thighs skin-side down. You should hear a strong sizzle.
Cook for 7 to 8 minutes, without moving them, until the skin is deeply golden and crisp.
Flip and Finish Cooking
Flip the chicken and reduce heat to medium. Cook another 12 to 15 minutes, or until a thermometer reads 165°F when inserted into the thickest part.
Remove the chicken and set it aside on a plate (loosely covered, if you’d like).
Make the Garlic Cream Sauce
In the same skillet, melt the butter. Stir in minced shallot and garlic. Cook for about a minute until fragrant.
Add chicken broth (or white wine), lemon juice, thyme sprigs, and red pepper flakes. Scrape up the browned bits — that’s where the magic lives.
Lower the heat, stir in cream, and simmer for 5 minutes, stirring occasionally, until the sauce slightly thickens.
Combine and Serve
Return the chicken thighs to the skillet, skin-side up. Spoon sauce over each piece. Sprinkle with chopped parsley and serve right from the pan.
It smells amazing. It tastes even better.
Serving Suggestions
This recipe pairs beautifully with:
- Garlic bread or crusty baguette (perfect for sauce-mopping)
- Kale Caesar salad or simple arugula with lemon vinaigrette
- Mashed potatoes, if you want full comfort mode
- Roasted green beans or asparagus for a fresh bite
- Or try it with this Skillet Chicken Thighs with Broccoli Cheddar Orzo for a complete one-pan dinner
Expert Tips & Variations
- Boneless thighs? Go for it. Just reduce the cook time by a few minutes.
- Cream swap: Half and half works fine. Coconut milk or whole milk can be used, but the sauce may be thinner.
- Storage: Leftovers keep in the fridge for up to 4 days or freeze for 3 months.
- Reheating: Oven at 350°F for 15 minutes (covered), air fryer for 3–4 minutes, or microwave for about a minute.
You can even chop leftovers and toss them into pasta or a rice bowl the next day.
Easy Skillet Chicken Thighs with Garlic Cream Sauce Recipe Card
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Easy Skillet Chicken Thighs – Rich & Flavorful Weeknight Win
- Total Time: 40 minutes
- Yield: 6 servings
Description
Juicy chicken thighs cooked in a cast iron skillet and finished in a rich garlic cream sauce. Crispy skin, flavorful sauce, and done in just one pan.
Ingredients
6 bone-in, skin-on chicken thighs (about 1½ pounds)
½ tsp garlic powder
½ tsp onion powder
½ tsp paprika
Kosher salt and black pepper, to taste
2 tbsp olive oil
1 tbsp butter
1 small shallot, minced
3 garlic cloves, minced
½ cup chicken broth (or white wine)
1 tbsp fresh lemon juice
2 sprigs fresh thyme
¼ tsp crushed red pepper flakes
⅓ cup heavy cream (or half and half)
Fresh parsley, chopped (for garnish)
Instructions
1. Pat chicken thighs dry with paper towel.
2. Mix garlic powder, onion powder, paprika, salt, and pepper; rub on both sides of chicken.
3. Heat olive oil in skillet over medium-high heat.
4. Place chicken skin-side down; cook 7–8 minutes until skin is crispy.
5. Flip and reduce heat to medium; cook 12–15 minutes more, until internal temp reaches 165°F.
6. Remove chicken and set aside.
7. In same pan, melt butter; add shallot and garlic, cook 1 minute.
8. Stir in broth, lemon juice, thyme, and red pepper flakes.
9. Lower heat and add cream; simmer for 5 minutes to thicken slightly.
10. Return chicken to skillet; spoon sauce over, garnish with parsley, and serve.
Notes
Use bone-in, skin-on chicken for best flavor and crispiness.
Boneless thighs work too; just reduce the cook time.
Substitute heavy cream with half and half, coconut milk, or whole milk (not tested).
Store leftovers in fridge up to 4 days or freeze for up to 3 months.
Reheat in oven (350°F, covered, 15 mins), air fryer (350°F, 3–4 mins), or microwave (1 min).
Serve with crusty bread, mashed potatoes, or roasted green beans.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Chicken Recipes
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 chicken thigh with sauce
- Calories: 360
- Sugar: 1g
- Sodium: 380mg
- Fat: 30g
- Saturated Fat: 10g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 19g
- Cholesterol: 131mg
More Such Recipes
Love skillet chicken? You might also enjoy:
- Crispy Air Fryer Chicken Thighs — extra crispy and no splatter
- Creamy Oven Baked Chicken Thighs — cozy and hands-off
- Garlic Parmesan Chicken Recipe — crispy, cheesy, and craveable
FAQ
How long does it take to cook chicken thighs in a skillet?
It usually takes 20 to 25 minutes total. Sear skin-side down for 7–8 minutes, then flip and cook another 12–15 minutes until the internal temp reaches 165°F.
How to pan fry chicken thighs properly?
Start with dry, well-seasoned chicken. Use medium-high heat to sear skin-side down until crispy. Flip and cook through on medium heat. Don’t crowd the pan.
What is the best method to cook chicken thighs?
For crispy skin and juicy meat, pan searing in a skillet is one of the best methods. It gives you control over texture and creates fond for flavorful sauces.
Is it better to cook chicken thighs in the pan or oven?
It depends on your mood. The skillet method is faster and gives you a great sear. The oven is more hands-off and good for batch cooking. Both work well.
Final Thoughts
This Easy Skillet Chicken Thighs recipe proves that comfort food doesn’t need to be complicated. When you want bold flavor with minimal cleanup, this is your go-to dish. One pan. A few pantry spices. And a garlic cream sauce that tastes like something you’d order at a cozy little bistro.
Save it for weeknights, serve it to friends, or just make it for yourself when you want a solid, satisfying dinner without too much fuss. And if you do try it, I’d love to see your version come hang out with us on Pinterest or Facebook.