Creamy Skillet Chicken Thighs (Print Version)

# Ingredients:

01 - 6 boneless chicken thighs (about 1 1/2 pounds).
02 - 1/2 teaspoon garlic powder.
03 - 1/2 teaspoon onion powder.
04 - 1/2 teaspoon paprika.
05 - Kosher salt and black pepper, to taste.
06 - 2 tablespoons olive oil.
07 - 1 tablespoon butter.
08 - 1 small shallot, minced.
09 - 3 cloves garlic, minced.
10 - 1/2 cup chicken broth.
11 - 1 tablespoon fresh lemon juice.
12 - 2 sprigs fresh thyme.
13 - 1/4 teaspoon crushed red pepper flakes.
14 - 1/3 cup heavy cream.
15 - Fresh parsley, for garnish.

# Instructions:

01 - Pat chicken thighs dry with paper towels.
02 - Mix garlic powder, onion powder, paprika, salt and pepper. Rub on both sides of chicken.
03 - Cook chicken in oil 5 minutes skin-side down, then 8-10 minutes other side until 165°F internal temp.
04 - Cook shallot and garlic in butter. Add broth, lemon juice, thyme and pepper flakes.
05 - Add cream and simmer 5 minutes until thickened.
06 - Return chicken to pan, coat with sauce. Garnish with parsley.

# Notes:

01 - Can use skin-on or skinless thighs.
02 - Keeps in fridge up to 3 days.
03 - Best served over rice or pasta to soak up sauce.

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