Easy One-Skillet Creamy Chicken Thighs – 30 Minute Recipe
A perfect meal for busy weeknight dinners, this one-skillet creamy chicken thighs recipe is loaded with flavor and comes together in around 30 minutes. Juicy chicken thighs sautéed to perfection with lots of onion and garlic, and a rich, creamy sauce that's seasoned with a dusting of rich, smoky Spanish La Vera paprika. This recipe is Heaven!
Equipment
- large bowl
- 12 inch cast iron skillet
- Cooking Tongs
- Wooden Spatula
- Wooden cutting board
- Chef knife
Ingredients
- 28 oz. 800g chicken thighs (we used skinless, bone-in thighs)
- 1 tsp Garlic powder
- 1 tsp La Vera smoked paprika
- 1 tsp Dried Rosemary organic
- ½ tsp White pepper
- Salt to taste
- Juice from 1 lemon freshly squeezed
- Extra Virgin Olive Oil
- 1 onion finely diced
- 4 garlic cloves finely chopped or minced
- 1 cup heavy cream
- ½ cup of Chicken Low Sodium Broth
- 2 medium sprigs of fresh rosemary
- Fresh chopped parsley Optional for garnish
Instructions
Step 1 - Season Chicken
- Add the chicken thighs to a large bowl and season with smoked paprika, garlic powder, white pepper, and salt to taste.28 oz. 800g chicken thighs (we used skinless, bone-in thighs), 1 tsp Garlic powder, 1 tsp La Vera smoked paprika, 1 tsp Dried Rosemary, ½ tsp White pepper, Salt
- Add the juice from 1 lemon and around 1 tbsp of olive oil. Mix by hand to ensure you cover the chicken evenly with the seasoning.Juice from 1 lemon, Extra Virgin Olive Oil
Step 2 - Brown Chicken
- Add a splash of oil to a skillet on medium-high heat and cook chicken for 4-5 minutes per side or until the chicken starts to brown. Once done, set aside on a plate for use later.
- Note: The chicken should be mostly cooked, but if using larger chicken thighs, adjust cooking time accordingly.
Step 3 - Sauté Veg
- In the same skillet used to cook the chicken, reduce the heat to medium and add a splash of water.1 onion, 4 garlic cloves
- Give the base a scrape with a wooden spatula to release some of the flavor stuck to the bottom of the pan.
- Add the onion and sauté for 5 minutes or until golden, then add the minced garlic and cook until fragrant (around 1 minute).
Step 4 - Add Chicken Broth and Heavy Cream
- With the heat on a simmer, add the chicken broth and heavy cream along with a squeeze of fresh lemon juice.1 cup heavy cream, ½ cup of Chicken Low Sodium Broth
- Give everything a gentle stir, and once the liquid is bubbling with a light simmer, add the chicken thighs back to the skillet.
- Add a few sprigs of rosemary around the chicken and leave to simmer for around 20 minutes.2 medium sprigs of fresh rosemary
- Check the chicken is cooked through by using a meat thermometer and checking the internal temperature of the chicken thighs has reached 165°F / 74°C.
Step 5 - Garnish and Serve
- Garnish with a dash of smoked paprika for some extra flavor and color. Optionally, add a little freshly chopped parsley and some salt and pepper to taste.Fresh chopped parsley
- Serve straight from the skillet alongside some steamed white rice or fresh bread to mop up the delicious sauce.