These Thyme Chicken Thighs are delicious and so easy. We love them. They are super simple to pull together. And we all love an inexpensive meal! Easy recipes are a must on busy nights. Give this one a try.
[recipe title=”Thyme Chicken Thighs” servings=”4-6″ difficulty=”easy” image=”https://learneditfrommymom.com/wp-content/uploads/2024/08/thyme-chicken-thighs-4web.jpg”]
[recipe-ingredients]
6 boneless chicken thighs, about 1 1/2 pounds, if using more double seasonings
1/4 teaspoon Cajun seasoning
1/2 teaspoon onion powder
1/2 teaspoon paprika
1/2 teaspoon granulated garlic
Kosher salt and black pepper, to taste I love Himalayan salt with this
2 Tablespoons olive oil
1 Tablespoon butter
1 Tablespoon of small shallot, minced
3 cloves garlic, minced
1/2 cup chicken broth, I use better than bouillon
2 teaspoons thyme
1/4 teaspoon crushed red pepper flakes
1/3 cup half and half
chopped parsley, for garnish or dried
[/recipe-ingredients]
[recipe-directions]
Use a paper towel to pat the chicken thighs dry. Heat a large cast iron to medium heat and add the olive oil. In a small bowl, combine the Cajun seasoning, onion powder, paprika, granulated garlic. ?Rub the seasoning mixture all over the chicken thighs, on both sides.
Place chicken thighs skin side down in the hot skillet and cook, until skin is crispy about 5 minutes, flip chicken thighs and cook for another 8 to 10 minutes or until internal temp is 165 degrees. Transfer chicken to a plate. And keep warm.
Add the butter, shallot, and garlic to the skillet. Cook for 1 minute. Stir in the chicken broth, salt/pepper, thyme, and red pepper flakes. Reduce heat to low and stir in the half and half. Simmer for about 5 minutes, stirring occasionally, or until sauce thickens up a bit. Place the chicken back in the pan with the sauce. Flipping to get coated on both sides. Garnish with parsley. Serve the chicken warm with the sauce.
[/recipe-directions]
[/recipe]
