Ingredients:

  • 1.5 lbs boneless, skin-on chicken thighs
  • 1 tsp kosher salt
  • ½ tsp cracked black pepper
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 4 cloves garlic, minced
  • ½ cup chicken broth (low sodium)
  • ¾ cup heavy cream
  • 1 tbsp fresh parsley, chopped
  • 1 tsp fresh lemon juice

Instructions:

  1. Pat the chicken thighs completely dry with paper towels and season generously with salt and pepper.
  2. Heat olive oil and butter in a 12-inch cast iron or stainless steel skillet over medium-high heat until the butter foams.
  3. Place chicken skin-side down; sear without moving for 5–7 minutes until the skin is mahogany-colored and releases easily. Flip and cook for another 5 minutes, then remove chicken to a plate.
  4. Reduce heat to medium. Add minced garlic to the remaining pan fat and sauté for 30 seconds until fragrant.
  5. Pour in the chicken broth, scraping up the browned bits (fond) from the bottom of the pan. Simmer and reduce the liquid by half (about 3-4 minutes).
  6. Stir in the heavy cream and lemon juice. Bring to a gentle simmer for 2–3 minutes until the sauce thickens enough to coat the back of a spoon.
  7. Return the chicken and any accumulated juices to the pan. Spoon the sauce over the meat and garnish with fresh parsley.