Nigella Chicken Thighs in Creamy Lemon Garlic Sauce Recipe
This Nigella Chicken Thighs recipe features tender boneless chicken thighs seasoned with a blend of garlic, onion, and paprika, then seared to crispy perfection in a cast iron skillet. Finished with a creamy, tangy sauce made from chicken broth, lemon juice, fresh thyme, and heavy cream, this dish is both comforting and elegant, perfect for a flavorful weeknight dinner or entertaining guests.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Frying
- Cuisine: British
Ingredients
Scale
Chicken and Seasoning
- 1 ½ pounds boneless chicken thighs
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- Kosher salt and black pepper, to taste
Cooking and Sauce
- 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
Garnish
- Freshly chopped parsley, for garnish
Instructions
- Prepare the Chicken: Pat the chicken thighs dry using a paper towel to ensure crispiness during cooking. In a small bowl, combine garlic powder, onion powder, paprika, kosher salt, and black pepper. Rub this seasoning mixture evenly over both sides of the chicken thighs to coat thoroughly.
- Cook the Chicken: Heat a large cast iron skillet over medium heat and add the olive oil. Once hot, place the chicken thighs skin side down in the skillet. Cook undisturbed for about 5 minutes until the skin is golden and crispy. Flip the chicken over and cook for an additional 8 to 10 minutes or until the internal temperature reaches 74°C (165°F). Transfer the cooked chicken to a plate and set aside.
- Make the Sauce: Using the same skillet, add butter, minced shallot, and minced garlic. Sauté for about 1 minute until fragrant and the shallots soften. Pour in the chicken broth, fresh lemon juice, add fresh thyme sprigs, and crushed red pepper flakes. Lower the heat to low and stir in the heavy cream. Let the sauce simmer gently for about 5 minutes, stirring occasionally, until it thickens slightly and flavors meld.
- Finish the Dish: Return the cooked chicken thighs to the skillet with the sauce, spooning some sauce over the top to rewarm the chicken. Remove the thyme sprigs. Garnish with freshly chopped parsley for a burst of color and freshness. Serve the chicken warm with the creamy lemon-thyme sauce generously poured over.
Notes
- Patting the chicken dry before seasoning is key to achieving crispy skin.
- Use a meat thermometer to ensure chicken is cooked safely to 74°C (165°F).
- The sauce can be adjusted in thickness by simmering longer or adding a splash more cream.
- Fresh thyme can be substituted with dried thyme if unavailable, but reduce the quantity by half.
- This dish pairs beautifully with rice, mashed potatoes, or crusty bread to soak up the sauce.
Keywords: chicken thighs, creamy sauce, skillet chicken, nigella recipe, lemon thyme chicken, boneless chicken, easy dinner, one pan meal