Nigella Chicken Thighs ​Recipe

This easy and delicious Nigella Lawson-inspired crispy chicken thighs recipe is the perfect quick dinner for any night. The chicken is tender on the inside, with a crispy skin on the outside, and the creamy sauce adds a rich, flavorful touch. Plus, you can easily swap in common ingredients for a flexible meal!

Ingredients Needed:

• 1 ½ pounds boneless chicken thighs
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon paprika
• Kosher salt and black pepper, to taste
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 small shallot, minced
• 3 cloves garlic, minced
• ½ cup chicken broth
• 1 tablespoon fresh lemon juice
• 2 sprigs fresh thyme
• ¼ teaspoon crushed red pepper flakes
• ⅓ cup heavy cream
• Freshly chopped parsley, for garnish

How To Make Chicken Thighs ​Recipe?

1. Prepare the Chicken: Pat the chicken thighs dry with a paper towel. In a small bowl, combine the garlic powder, onion powder, paprika, salt, and black pepper. Rub the seasoning mixture all over the chicken thighs, on both sides.
2. Cook the Chicken: Heat a large cast iron skillet over medium heat and add the olive oil. Place the chicken thighs skin side down in the hot skillet and cook for about 5 minutes, or until the skin is crispy. Flip the chicken and cook for another 8-10 minutes, or until the internal temperature reaches 74°C (165°F). Transfer the chicken to a plate.
3. Make the Sauce: In the same skillet, add the butter, minced shallot, and garlic. Cook for 1 minute until fragrant. Stir in the chicken broth, lemon juice, fresh thyme, and red pepper flakes. Reduce the heat to low and stir in the heavy cream. Simmer for about 5 minutes, stirring occasionally, until the sauce thickens slightly.
4. Finish the Dish: Return the chicken to the skillet with the sauce. Garnish with freshly chopped parsley. Serve the chicken warm, with the creamy sauce poured over the top.

Recipe Tips:

• Pat the Chicken Dry: Dry the chicken with a paper towel before seasoning to help the skin become crispy.
• Use a Cast Iron Skillet: A cast iron skillet is great for making the chicken skin crispy.
• Don’t Overcrowd the Pan: Leave space between the chicken thighs so the skin crisps up well.
• Check the Chicken’s Temperature: Use a meat thermometer to check when the chicken is 165°F (74°C).
• Let the Chicken Rest: Let the chicken rest for a few minutes after cooking to keep it juicy.

How To Store & Reheat Leftovers?

• Refrigerate: Let the leftover chicken cool to room temperature. Store in an airtight container in the fridge for up to 2 days.
• Freeze: After cooling, wrap the chicken tightly and freeze for up to 3 months.
• Reheat: Heat the chicken in a skillet for 3-5 minutes until warm and crispy.

Nutrition Facts:

• Calories: 269 kcal
• Total Fat: 19g
• Saturated Fat: 5g
• Cholesterol: 81mg
• Sodium: 389mg
• Potassium: 256mg
• Total Carbohydrate: 1g
• Dietary Fiber: 0g
• Sugars: 0g
• Protein: 23g

Try More Nigella Lawson Recipes:

• Nigella Chicken Tagine ​Recipe
• Nigella Chicken And Bean Casserole ​Recipe
• Nigella Chicken Puttanesca ​Recipe