The other day I bought a package of boneless skinless chicken thighs that were on sale. It was, of course, a huge package so I divided it up into 2 meals and put them away in the freezer and kind of forgot about them…
A couple weeks went by and I realized I hadn’t done anything with them so I started brainstorming what new creation I could come up with. I looked around on Pinterest for ideas but I just wasn’t seeing anything that caught my eye and so I just made this recipe up as I went and they turned out perfect!
I have made it twice in the last week and both times everyone has loved them. This recipe is quick and easy and has simple ingredients I almost always have on hand which is just what I look for in a recipe. 🙂 I haven’t tried it with bone-in chicken thighs but I’m sure it would work well if you remove the skin and up the cooking time just a little.
You start of by sauteing onions in olive oil. Once the onions start to get a little soft add in the garlic for about 10 seconds. Just enough to heat it up without burning it. Remove the onions/garlic from the pan to a bowl and set it aside
While the onions/garlic are cooking, mix up the chicken, paprika, salt, and pepper in a ziploc bag. Turn to evenly coat the chicken.
Once the onions and garlic are out of the pan place the chicken thighs into the skillet and brown on each side.
Once both sides of the chicken are browned, sprinkle in the onions and garlic over the chicken and add in the chicken broth. Simmer until the chicken reaches 180 degrees.
When the chicken gets up to temp remove it from the pan and place it on a plate. Mix up the flour and water and pour it into the chicken broth in the pan. Whisk until thick and bubbly. Add in the cream and thyme and continue to whisk until bubbly.
Turn off the heat and put the chicken back in the sauce and turn to coat.
Serve it up and enjoy!
What quick and easy recipes do you turn to when you are short on time but want a home cooked meal? Let me know down below!
One Skillet Chicken Thighs
Chicken thighs in a creamy garlic herb sauce.
Ingredients
- 7-8 boneless skinless chicken thighs
- 2 T olive oil
- 1/3 c finely chopped onion
- 1 t minced garlic
- 1 t paprika
- 1 t salt
- 1/4 t pepper
- 1 1/2 c chicken broth
- 3 T flour
- 1/4 c cold water
- 1/4 c heavy cream
- 1/2 t dried thyme
Instructions
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In a large cast iron skillet, heat olive oil over medium heat. Add in onion and saute for about 5 minutes or until translucent. Add in garlic. Stir for about 10 seconds and then remove the onions and garlic from the pan to a bowl. Set aside.
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While the onions are sauteing, add chicken thighs, paprika, salt, and pepper to a large zip loc bag. Shake to evenly coat the chicken.
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After the onions have been removed from the pan place the chicken thighs in the skillet. Brown on each side for 3 minutes.
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Sprinkle the onions/garlic over the chicken and pour in the chicken broth. Simmer on medium/low for 20 minutes or until chicken has reached 180 degrees. Remove chicken from pan to a plate and set aside.
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While the chicken is simmering, mix the flour and cold water together. After the chicken has been removed from the pan, add the flour mixture to the pan and whisk until thick and bubbly. Add in thyme and heavy cream and continue to whisk until bubbly again. Turn off the heat and taste test to check for enough salt. Add the chicken thighs back to the pan of sauce, turn to coat, and serve.
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