Creamy Skillet Chicken Thighs

Creamy Skillet Chicken Thighs are my go-to when I need dinner that's both impressive and easy. The chicken gets seared until the skin is golden and crispy, then stays tender and juicy as it simmers in a creamy, tangy sauce with Dijon mustard, shallots, garlic, and fresh thyme. I make it for busy weeknights, date nights, and cozy weekend dinners because it's quick, comforting, and pairs beautifully with any side. Store leftovers in the fridge for up to 4 days and reheat gently on the stove.

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Prep Time: 10

Cook Time: 25

Total Time: 35

Course: Dinner, Main Course

Cuisine: American

Keyword: Creamy Skillet Chicken Thighs, One-Skillet Chicken Thighs, Skillet Chicken Thighs

Servings:

Calories: 485kcal

Author: Mandy Applegate

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

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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

Here are my best tips for making perfectly crispy chicken thighs with a rich cream sauce.

Dry the chicken thoroughly: Pat the chicken thighs completely dry with paper towels before seasoning so the skin crisps up instead of steaming in the pan.

Don't move the chicken while searing: Let the chicken sit undisturbed for the full 5 minutes on each side so it develops a golden, crispy crust without sticking to the pan.

Check the internal temperature: Chicken thighs are done and safe to eat when they reach 165 degrees Fahrenheit on a meat thermometer inserted into the thickest part without touching the bone.

Use the same skillet for the sauce: All those browned bits left behind after cooking the chicken are packed with flavor, and they'll dissolve into the cream sauce when you add the broth

Simmer the sauce gently: Keep the heat low once you add the cream so the sauce thickens without breaking or curdling.

Store sauce and chicken together: Keep the chicken submerged in the sauce while refrigerating so it stays moist and doesn't dry out when you reheat it. They keep in the fridge for up to 4 days or in the freezer for up to 3 months.

Nutrition

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