Description
Nigella Lawson Chicken Thighs make dinner feel like a warm hug from your favorite chef. Crispy skinned and packed with flavor, these tender thighs will have everyone asking for seconds at your table.
Ingredients
Scale
Main Ingredients:
- 1.5 pounds boneless chicken thighs
- ½ cup chicken broth
- ⅓ cup heavy cream
Seasonings:
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ¼ teaspoon crushed red pepper flakes
- Kosher salt
- Black pepper
Additional Ingredients:
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 small shallot, minced
- 3 cloves garlic, minced
- 1 tablespoon fresh lemon juice
- 2 sprigs fresh thyme
- Freshly chopped parsley
Instructions
- Season 1 ½ pounds chicken thighs with ½ teaspoon each of garlic powder, onion powder, and paprika. Thoroughly pat dry with paper towels and sprinkle with kosher salt and black pepper.
- Heat 2 tablespoons olive oil in a large cast iron skillet over medium heat at 350°F. Carefully place chicken skin side down and cook for exactly 5 minutes until golden brown.
- Flip chicken and continue cooking for 8-10 minutes until the internal temperature reaches 165°F. Transfer cooked chicken to a clean plate.
- Reduce skillet heat to low. Melt 1 tablespoon butter and sauté 1 small minced shallot with 3 minced garlic cloves for 60 seconds.
- Pour ½ cup chicken broth into the skillet. Add 1 tablespoon fresh lemon juice, 2 thyme sprigs, and ¼ teaspoon red pepper flakes. Stir ingredients together.
- Pour ⅓ cup heavy cream into the pan. Simmer sauce for 5 minutes until it slightly thickens, stirring occasionally.
- Return chicken to the skillet. Coat each piece with the creamy sauce and warm for 1-2 minutes.
- Sprinkle freshly chopped parsley over the chicken. Serve immediately while hot.
Notes
- Use a paper towel to thoroughly dry chicken thighs, ensuring crispy skin and better seasoning adherence.
- Season generously with spice blend, pressing mixture firmly into chicken for maximum flavor penetration.
- Cast iron skillet creates the best golden-brown crust, but a heavy-bottomed stainless steel pan works as an alternative.
- For a lighter version, substitute heavy cream with half-and-half or whole milk, which will create a thinner but still delicious sauce.
- Prep Time: 5 minutes
- Cook Time: 20-23 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: British
Nutrition
- Serving Size: 4
- Calories: 325 kcal
- Sugar: 0.5 g
- Sodium: 220 mg
- Fat: 25 g
- Saturated Fat: 7 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0.3 g
- Protein: 22 g
- Cholesterol: 115 mg