Creamy Skillet Chicken Thighs
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I can’t tell you how many times Creamy Skillet Chicken Thighs have saved me from ordering takeout. The chicken gets beautifully golden, then stays tender and juicy as it simmers in a creamy, tangy sauce with Dijon mustard, shallots, garlic, and thyme. It’s the kind of dinner that makes you feel like a great cook.
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I make this for weeknight dinners, date nights at home, Sunday suppers, and anytime I need something comforting that looks impressive but comes together easily. Everything cooks in one skillet and pairs beautifully with your favorite side. Leftovers keep in the fridge for up to 4 days and reheat gently on the stovetop or in the oven.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Creamy Skillet Chicken Thighs with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Here’s how to make perfectly crisp and tender chicken thighs in just about half an hour using simple pantry staples.
Prep and Season Chicken
Pat the chicken thighs dry with paper towels so the skin gets extra crispy. Mix your spices, that is, your garlic powder, onion powder, paprika, salt, and black pepper, in a small bowl and rub them all over both sides of the chicken.
Don’t be shy with the salt and pepper in the spice rub because the cream sauce is rich and needs well-seasoned chicken to balance it. For a cleaner taste, you can use kosher salt instead of regular table salt.
Sear the Chicken Until Crispy
Heat the olive oil in a large skillet over medium heat until it shimmers. A cast-iron skillet works best here because it holds heat evenly and creates that perfect golden crust.
Once the skillet’s hot, place the chicken thighs skin-side down and let them cook without moving them for 5 minutes. You’ll hear it sizzle, and that’s when the skin gets crispy and golden brown. Don’t over-crowd the pan, or your chicken won’t get a proper sear.
Flip the chicken with silicone-tipped tongs and cook it for another 8 to 10 minutes until the internal temperature of the thickest part hits 165 degrees Fahrenheit on a meat thermometer, and the juices run clear.
A meat thermometer helps you make sure the meat’s already fully cooked and safe to eat, so don’t underestimate it! Set aside on a plate while you make the sauce.
Build the Cream Sauce
Melt the butter in the same pan where you cooked the chicken. All those browned bits on the bottom are packed with flavor, so you’ll scrape them up with a sturdy silicone spatula while you cook.
Add the shallot and garlic and cook for about 1 minute until everything smells amazing. Pour in the chicken broth, lemon juice, fresh thyme, and Dijon mustard, then lower the heat and stir in the heavy cream.
Let this simple garlic cream sauce simmer for 5 minutes until it thickens slightly and coats the back of a spoon.
Coat the Chicken and Serve
Return the chicken to the skillet and spoon the creamy sauce all over it. The chicken will soak up some of that garlicky Dijon flavor while it sits in the sauce.
Garnish with fresh herbs like freshly chopped parsley for a pop of color, then serve it warm with extra sauce spooned over the top. Enjoy!
Ingredients
- 4-5 chicken thighs
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- 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
- 2 tablespoons Dijon mustard
- ⅓ cup heavy cream
- Freshly chopped parsley for garnish
Video
Instructions
- Pat the chicken thighs dry. In a small bowl, mix garlic powder, onion powder, paprika, salt, and black pepper. Rub evenly over both sides of the chicken.4-5 chicken thighs, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon paprika, Salt and black pepper
- Heat the olive oil in a large cast-iron or skillet over medium heat. Place the chicken skin-side down and cook 5 minutes until crispy. Flip and cook 8–10 minutes more until the internal temperature reaches 165 degrees Fahrenheit. Transfer chicken to a plate.2 tablespoons olive oil
- In the same skillet, melt the butter. Add the shallot and garlic and cook 1 minute until fragrant. Stir in the chicken broth, lemon juice, thyme, and Dijon mustard. Reduce the heat, add the heavy cream, and simmer 5 minutes until slightly thickened.1 tablespoon butter, 1 small shallot, 3 cloves garlic, ½ cup chicken broth, 1 tablespoon fresh lemon juice, 2 sprigs fresh thyme, 2 tablespoons Dijon mustard, ⅓ cup heavy cream
- Return the chicken to the skillet and coat it with the creamy sauce. Garnish with freshly chopped parsley.Freshly chopped parsley
- Serve warm, spooning extra sauce over the chicken.
Notes
Nutrition
How to Store Leftovers
Store the chicken and sauce together in an airtight container in the fridge for up to 4 days. Reheat it gently on the stove over low heat, adding a splash of chicken broth or cream if the sauce has thickened too much.
You can also freeze it in a freezer container for up to 3 months, making it perfect for meal prep, and reheat individual portions in the microwave, oven, or air fryer. The delicious flavors remain, so it’s always a hit with my whole family.
What to Serve With Creamy Skillet Chicken Thighs
Serve the chicken over creamy mashed potatoes, buttered egg noodles, or fluffy white rice to soak up all that Dijon sauce. Roasted vegetables like asparagus, green beans, or Brussels sprouts add a nice contrast to the richness of the cream sauce.
A simple arugula salad with lemon vinaigrette cuts through the heaviness and keeps the meal balanced. Sliced crusty bread or garlic bread works perfectly for mopping up every last bit of sauce on your plate. If you want to keep it low-carb, serve the chicken with cauliflower rice or zucchini noodles instead.
More Easy Recipes for You to Try at Home
If you love this, check out these other easy and delicious chicken recipes.
