Ingredients:

  • 1.5 lb boneless, skin-on chicken thighs
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 1 tsp smoked paprika
  • 1 tbsp olive oil
  • 2 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 1 cup heavy cream
  • ½ cup chicken broth
  • 1 tsp fresh lemon juice
  • Fresh parsley, chopped for garnish

Instructions:

  1. Pat the chicken thighs completely dry with paper towels and season both sides generously with salt, pepper, and smoked paprika.
  2. Heat olive oil in a 12-inch skillet over medium-high heat until it shimmers.
  3. Place thighs skin-side down, pressing lightly with tongs. Sear for 5–7 minutes without moving until the skin is deeply golden and releases easily from the pan.
  4. Flip and cook for another 5 minutes until cooked through. Remove chicken to a plate and let rest.
  5. Reduce heat to medium. Melt butter in the same skillet, scraping up the brown bits (fond) with a wooden spoon.
  6. Add minced garlic and sauté for 1 minute until fragrant.
  7. Pour in chicken broth to deglaze, then whisk in heavy cream. Simmer for 3–5 minutes until the sauce thickens enough to coat the back of a spoon.
  8. Stir in the lemon juice to balance the richness.
  9. Return the chicken thighs and any accumulated juices to the pan. Spoon the sauce over the meat for 1 minute to glaze.
  10. Garnish with fresh parsley and serve.