Easy and Delicious Chicken Thighs

Easy and delicious chicken thighs is a great quick recipe for busy nights.

I’m in a phase of not planning dinner. It’s hard sometimes to want to plan when the only thing the kids want to eat is chicken nuggets, mac and cheese and spaghetti. They used to eat other things but now they only want those three things and I like variety in my life. Sawyer used to eat tacos really good and I could get on board with that more than one day a week but the pasta is killing me. Too many carbs.

Ingredients

- 6 boneless chicken thighs, about 1 ½ pounds*
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Kosher salt and black pepper, to taste
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 small yellow onion, minced
- 3 cloves garlic, minced
- 1/2 cup chicken broth
- 2 tablespoons fresh lemon juice
- 1/3 cup heavy cream
- Freshly chopped parsley, for garnish

Directions

Trim extra skin and pat it dry.
In a small bowl, combine the garlic powder, onion powder, paprika, salt, and black pepper. Rub the seasoning all over the chicken thighs, on both sides.
Heat a large cast iron to medium heat and add the olive oil.
Place chicken thighs skin side down in the hot skillet and cook, until skin is crispy about 7 minutes, flip chicken thighs and cook for another 8 to 10 minutes or until internal temp is 165 degrees. Transfer chicken to a plate.
Add the butter, onion, and garlic to the skillet. Cook for 1 minute. Stir in the chicken broth, and lemon juice. Reduce heat to low and stir in the heavy cream. Simmer for about 5 minutes, stirring occasionally, or until sauce thickens up a bit.
Place the chicken back in the pan with the sauce. Garnish with fresh parsley. Serve the chicken warm with the sauce.