Skillet Chicken Thighs
Servings: 4 servings
Calories: 802cal
Equipment
Ingredients
- 2 ½ pounds chicken thighs bone-in, skin-on
- 1 teaspoon garlic salt
- 1 teaspoon lemon pepper
- 1 teaspoon onion powder
- 3 Tablespoons olive oil divided
- 1 ½ Tablespoons minced garlic
- ½ cup chopped red onion
- 2 teaspoons Better than Bouillon chicken base
- ¾ cup water
- ½ cup heavy whipping cream
- ½ cup sun dried tomatoes
Instructions
- To a mixing bowl add garlic salt, lemon pepper, onion powder, and 1 1/2 Tablespoons of the olive oil. Whisk to combine.
- With gloved hands, rub the seasoning mixture all over the chicken things.
- Heat the remaining 1 1/2 Tablespoons of olive oil in a skillet over medium-high heat until shimmering. Add chicken thighs to the hot oil, skin side down.
- Cook thighs in skillet until skin is nicely browned, about 4 minutes. Turn thighs over and cook an additional 4 minutes.
- Continue turning and cooking every few minutes until an internal temperature of 165 F is reached. About 15-20 minutes total.
- Remove chicken from skillet. Add onion and saute another minute, stirring to coat.
- Add minced garlic and saute for 30 seconds.
- Add chicken base and water to the skillet, stirring to combine. Bring to a boil.
- Whisk in heavy cream and sun dried tomatoes. Bring to a boil.
- Reduce heat to medium-low and add chicken back to the skillet, spooning some of the sauce over the chicken.
Notes
- We use a concentrated bouillon base for most of our recipes instead of broth or stock. It’s convenient, takes up a lot less space, and is easily reconstituted with water. You can certainly use broth or stock instead.
Nutrition
Serving: 1serving | Calories: 802cal | Carbohydrates: 13g | Protein: 43g | Fat: 65g | Saturated Fat: 20g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 29g | Trans Fat: 0.2g | Cholesterol: 270mg | Sodium: 1614mg | Potassium: 1050mg | Fiber: 2g | Sugar: 7g | Vitamin A: 749IU | Vitamin C: 8mg | Calcium: 72mg | Iron: 3mg
