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Nigella Chicken Thighs

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A quick and easy dish featuring succulent chicken thighs in a rich, creamy sauce, perfect for a cozy weeknight dinner.

Ingredients

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  • 1 ½ pounds boneless chicken thighs
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon paprika
  • Kosher salt and black pepper, to taste
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1 small shallot, minced
  • 3 cloves garlic, minced
  • ½ cup chicken broth
  • 1 tablespoon fresh lemon juice
  • 2 sprigs fresh thyme
  • ¼ teaspoon crushed red pepper flakes
  • ⅓ cup heavy cream
  • Freshly chopped parsley, for garnish

Instructions

  1. Pat the chicken thighs dry and season generously with garlic powder, onion powder, paprika, salt, and black pepper.
  2. In a large cast iron skillet, heat olive oil over medium heat. Place chicken thighs skin side down and cook for about 5 minutes until golden-brown. Flip and cook for another 8-10 minutes until the internal temperature reaches 165°F (74°C). Transfer the chicken to a plate.
  3. In the same skillet, add butter and sauté shallot and garlic until fragrant, about 2 minutes.
  4. Stir in chicken broth, lemon juice, thyme, and red pepper flakes. Reduce heat and add heavy cream, simmering for about 5 minutes.
  5. Return the chicken to the skillet, allowing it to soak up the creamy sauce. Garnish with freshly chopped parsley before serving.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on low heat in a skillet or in the microwave covered to retain moisture.

Nutrition

Find it online: https://www.topchoicerecipes.com/nigella-chicken-thighs/