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Nigella Chicken Thighs

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A creamy, cozy recipe featuring tender chicken thighs bathed in a luscious sauce, ideal for weeknight dinners or special occasions.

Ingredients

Scale
  • 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 using a paper towel. Generously season with garlic powder, onion powder, paprika, kosher salt, and black pepper.
  2. In a large cast iron skillet, heat olive oil over medium heat.
  3. Place the seasoned chicken thighs skin side down in the skillet. Cook for about 5 minutes until golden-brown. Flip and cook for an additional 8-10 minutes until the internal temperature reaches 165°F (74°C). Transfer the chicken to a plate.
  4. In the same skillet, add butter. Sauté minced shallot and garlic until fragrant, about 2 minutes.
  5. Pour in chicken broth, lemon juice, thyme, and red pepper flakes. Reduce heat and stir in heavy cream, allowing to simmer for about 5 minutes.
  6. Return the chicken to the skillet to absorb the sauce. Garnish with freshly chopped parsley before serving warm.

Notes

For best results, pat the chicken dry to achieve a crispy skin. Reheat leftovers on low heat with a splash of broth to maintain moisture.

Nutrition

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