Description
Quick Easy Skillet Chicken Dinner for busy weeknights! This one-pan wonder is packed with flavor, tender chicken, and a bright, creamy sauce.
Ingredients
Scale
- Skillet Stars:
- 1.5 lbs boneless, skinless chicken thighs
- 2 tbsp olive oil
- Flavor Foundation:
- 4 cloves garlic, minced
- 1 cup low-sodium chicken broth
- 1/2 cup heavy cream
- Herb & Zest Boosters:
- 1 tbsp fresh thyme leaves
- 1 large lemon (zest and juice)
- 2 tbsp fresh parsley, chopped
- Pantry Staples:
- 1 tsp salt (or to taste)
- 1/2 tsp black pepper (or to taste)
Instructions
- Prep Your Chicken: First things first, get those chicken thighs ready. Pat them *super* dry with paper towels – this is where I always make sure not to skip a step, because a dry surface means a good sear, not a sad steam. Season them generously with salt and pepper. I usually do this right on the cutting board, making a bit of a mess, but it’s worth it for the flavor. You want them seasoned well, inside and out, ready for that hot skillet magic.
- Sear the Chicken: Heat your trusty cast-iron skillet (or any heavy-bottomed pan) over medium-high heat with a good drizzle of olive oil. Once it’s shimmering, carefully place the chicken thighs skin-side down. Don’t overcrowd the pan, hon! You might need to do this in batches. Let them sear undisturbed for about 5-7 minutes until they’re beautifully golden brown and crispy. This step creates all those delicious browned bits, called fond, at the bottom of the pan—don’t scrape them yet!
- Flip and Finish Cooking: Flip the chicken thighs and let them cook on the other side for another 5-7 minutes, or until they’re cooked through. We’re looking for an internal temperature of 165°F (74°C). This is where I’ll often peek and poke, maybe even cut into one if I’m feeling unsure. Once they’re done, transfer the chicken to a plate. Don’t worry about it cooling a bit; we’re about to make the most incredible sauce in that very same pan!
- Build the Zesty Sauce: Reduce the heat to medium. Add the minced garlic to the skillet and sauté for about 30 seconds until it’s fragrant – seriously, the smell here is just heavenly. Pour in the chicken broth, scraping up all those glorious browned bits from the bottom of the pan with a wooden spoon. This is where all the flavor lives, so get every last bit! Let it simmer for a couple of minutes to reduce slightly.
- Creamy Lemon Finish: Stir in the heavy cream, fresh thyme, and lemon zest. Let the sauce simmer gently for 3-5 minutes, stirring occasionally, until it thickens slightly to coat the back of a spoon. Taste it here! This is your chance to adjust seasonings. I often add an extra squeeze of lemon juice if it needs more brightness, or a pinch more salt. It should be rich, creamy, and wonderfully aromatic.
- Bring It All Together: Return the cooked chicken thighs to the skillet, nestling them into that beautiful creamy lemon sauce. Spoon some of the sauce over the chicken to ensure every piece is coated. Let it warm through for a minute or two. Garnish with fresh parsley before serving. The final result should be tender, juicy chicken swimming in a vibrant, savory sauce – a truly satisfying dinner!