Pan-seared chicken thighs with a creamy lemon-thyme sauce, finished in the same skillet.
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| prepPat chicken thighs dry with paper towels | ||||
| 6 chicken thighs (about 680 g) | Season chicken thighs | Sear skin side down 7–8 min, flip & cook 15–25 min until 165°F / 74°C | Return chicken, garnish with parsley & serve | |
| 1/2 teaspoon garlic powder | ||||
| 1/2 teaspoon onion powder | ||||
| 1/2 teaspoon paprika | ||||
| Kosher salt and black pepper, to taste | ||||
| 30 ml olive oil | ||||
| 15 g butter | Cook shallot & garlic 1 min | Add broth, lemon, thyme & pepper flakes | Stir in cream, simmer 5 min until thickened | |
| 1 small shallot, minced | ||||
| 3 cloves garlic, minced | ||||
| 120 ml chicken broth | ||||
| 15 ml fresh lemon juice | ||||
| 2 sprigs fresh thyme | ||||
| 1/4 teaspoon crushed red pepper flakes | ||||
| 80 ml heavy cream | ||||
| Freshly chopped parsley, for garnish | ||||
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