Creamy Chicken Thighs Skillet

This creamy chicken thighs skillet features crispy, golden skin-on chicken simmered in a rich, herb-infused cream sauce. Serve it with cauliflower rice, pasta, or your favorite side.

Some days, I just want a meal that’s simple to make but still feels like real comfort food. That’s exactly why I love this creamy chicken thighs skillet. It’s made with everyday ingredients, all in one pan, and it always turns out with crispy skin and a rich, creamy sauce that everyone in my house enjoys.

It also works with whatever sides we’re in the mood for. I usually serve it with rice or pasta. However you serve it, this creamy chicken thighs skillet is one of those recipes you’ll want to keep in your regular dinner rotation.

Items Needed

Here’s what you’ll need to make creamy chicken thighs skillet:

• Skin-on, bone-in chicken thighs: Provide rich flavor, juicy meat, and crisp skin when seared.
• Diced canned tomatoes: Form the saucy base and add bright acidity.
• Heavy cream: Creates a silky, luxurious sauce that balances the tomatoes.
• Green bell pepper (cut into bite-sized chunks): Brings a fresh, slightly sweet crunch to the dish.
• Yellow onion (thinly sliced): Adds natural sweetness and depth of flavor when sautéed.
• Garlic (thinly sliced): Infuses the sauce with aromatic, savory notes.
• Gluten-free soy sauce (Tamari): Boosts umami and adds gentle saltiness.
• Brown/cane sugar alternative (Lakanto): Offsets acidity with a touch of sweetness.
• Dried basil: Introduces a warm, herbaceous undertone.
• Kosher salt: Enhances and balances all the flavors.
• Ground black pepper: Provides a mild, peppery heat.
• Smoked sweet paprika: Lends smoky warmth and vibrant color.
• Cayenne powder: Delivers a subtle spicy kick.
• Olive oil (for searing): Ensures a hot pan for crisping the chicken skin and building flavor.

Ways To Customize

Here are some quick tweaks to make this skillet recipe your own:

• Swap the protein: Use boneless chicken breasts, turkey cutlets, or even pork chops for a leaner or different-flavored dish.
• Go green: Stir in baby spinach or kale at the end until wilted for a pop of color and extra nutrients.
• Mushroom upgrade: Sauté sliced mushrooms alongside the onions for an earthy, savory boost.
• Cheesy finish: Sprinkle grated Parmesan, crumbled feta, or shredded cheddar over the top just before serving.
• Fresh herbs: Stir in chopped parsley, cilantro, basil, or thyme right before plating to brighten the flavors.
• Citrus zing: Squeeze a bit of lemon or lime juice (or add zest) into the cream sauce for a lively tang.
• Spice shift: Swap cayenne for red pepper flakes, add a dash of chipotle powder, or stir in a spoonful of harissa or gochujang for a different heat profile.
• Veggie boost: Toss in bell pepper of another color, cherry tomatoes, zucchini, or artichoke hearts for more variety.
• Dairy‑free: Use full‑fat coconut milk or cashew cream instead of heavy cream for a different richness.
• Global twist: Finish with a spoonful of pesto, curry paste, or a dash of smoked tequila salt to nod to Italian, Indian, or Mexican flavors.
• Make it saucier: Add a splash of white wine or chicken broth before the cream to loosen up the sauce and add complexity.
• Protein add‑ins: Stir in cooked shrimp, chorizo, or crispy bacon pieces for extra depth and texture.

How To Make It

Properly clean chicken thighs and remove any unwanted parts, then pat them dry with a paper towel.

In a small bowl, combine basil, paprika, cayenne, and black pepper. Reserve 1/3 of the basil mixture to season the tomato sauce.

Evenly season all sides of the chicken thighs with salt and the basil mixture. If time permits, let it stand for at least 15 minutes.

Heat the cast iron skillet with oil at 248°F (120°C). Once the skillet sizzles but does not smoke, add the chicken thighs and skin side down. Cook the chicken thighs until they no longer cling to the skillet, with crisp skin and golden brown, about 10-12 minutes.

Gently flip the chicken thighs and continue cooking until the meat turns slightly golden brown, about 5 to 8 minutes. Transfer to a plate and set aside.

Over low heat and using the same cast iron skillet with 2 tablespoons of oil remaining, sauté onions until translucent. Then add garlic and continue to sauté until fragrant.

Stir the cream until well-combined and add the cooked chicken thighs, skin side up. Stir in the remaining soy sauce. Season with salt and pepper, if needed.

Continue to simmer over low heat until the chicken is completely heated through with a minimum internal temperature of 165°F (74°C).

Transfer the cast iron to your dining table and place it on top of a trivet. Serve with chopped fresh parsley and cauliflower rice on a low-carb diet (pair with pasta or rice, if not doing low-carb).

Storage

After cooking, allow the skillet to cool slightly, then transfer any leftovers into an airtight container and store in the refrigerator for up to four days (or freeze in a sealed, freezer‑safe container for up to two months). Make sure the chicken and sauce have cooled to room temperature before sealing to prevent excess condensation, which can water down the sauce.

When you’re ready to enjoy the leftovers, thaw frozen portions overnight in the fridge, or simply pull refrigerated portions straight from the fridge. Reheat gently in a skillet over low to medium heat, stirring occasionally and adding a splash of cream or chicken broth if the sauce seems too thick. If you prefer the microwave, cover the dish to retain moisture and heat in 1‑minute bursts—stirring in between—until the chicken is warmed through and the internal temperature reaches at least 165°F (74°C).

Helpful Hints

• Season the thighs at least 15 minutes ahead (or up to overnight) for deeper flavor.
• Don’t overcrowd the skillet—cook in batches if needed to maintain high heat and even browning.
• Use a meat thermometer to pull the chicken at 160°F (71°C) before saucing so it reaches 165°F (74°C) during simmering without overcooking.
• Deglaze the pan with a splash of chicken broth or white wine before adding cream to lift all those flavorful browned bits.
• Simmer the sauce gently—too high heat can cause the cream to split.
• If the sauce gets too thick, stir in a little extra cream or broth to reach your preferred consistency.
• Finish with a squeeze of lemon juice or a pinch of fresh herbs to brighten the rich sauce just before serving.

Serving Suggestions

I love serving this creamy chicken thighs skillet over a bed of cauliflower rice for a low‑carb option or beside buttery mashed potatoes when I’m in the mood for something heartier. The silky cream sauce soaks beautifully into each grain or flake, making every bite extra comforting. For a lighter starter, try my Avocado Soup for a smooth, chilled contrast that pairs surprisingly well with the warm skillet flavors.

To round out the plate, I often roast a medley of seasonal vegetables—think asparagus spears, Brussels sprouts, or cherry tomatoes tossed in olive oil and garlic. A crisp green salad with lemon‑herb vinaigrette also adds a bright, refreshing note that balances the richness of the chicken. If you want more texture, sprinkle toasted pine nuts or sliced almonds on top before serving.

When it comes to drinks, a chilled Sauvignon Blanc or a light lager complements the creamy sauce beautifully, but homemade iced tea or sparkling water with a twist of citrus works just as well. And don’t skip dessert—there’s nothing better than a slice of my White Texas Sheet Cake to finish the meal on a sweet note. For an extra touch, serve the cake a la mode with a scoop of vanilla ice cream and a sprinkle of chopped pecans.

FAQs

Can I use boneless chicken thighs or breasts instead?

Yes—you can swap in boneless thighs for quicker cooking or chicken breasts for a leaner option; just adjust the sear and cooking time so the meat reaches 165°F (74°C) internally.

How do I ensure the chicken skin stays crispy?

Pat the thighs completely dry, preheat your skillet until it’s hot and shimmering (but not smoking), and avoid overcrowding so each piece browns evenly without steaming.

Is there a dairy‑free or lighter alternative to heavy cream?

You can replace the heavy cream with full‑fat coconut milk or a cashew‑cream blend for dairy‑free richness, or use half‑and‑half or Greek yogurt (stirred in off heat) to cut calories.

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