Airman Anderson's Chicken

Elevate your weeknight dinner routine with "Airman Anderson's Chicken," a one-pan masterpiece brimming with bold flavors and creamy indulgence. This recipe features tender, golden-browned boneless chicken thighs simmered to perfection in a rich, velvety garlic cream sauce infused with the smoky warmth of paprika, a hint of cumin, and the herbal depth of dried oregano. A splash of lemon juice adds brightness, while freshly chopped parsley ties it all together with a fresh, aromatic finish. Perfectly paired with rice or mashed potatoes, this dish transforms simple pantry staples like chicken stock and heavy cream into a comforting, restaurant-quality meal in just 45 minutes. Ideal for both family dinners and entertaining, this recipe is as easy to prepare as it is impressive to serve.

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 6 pieces boneless, skinless chicken thighs
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 4 cloves garlic cloves, minced
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 cup chicken stock
• 0.5 cup heavy cream
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon lemon juice
• 4 servings rice or mashed potatoes (optional, for serving)

Directions

Step 1

Pat the chicken thighs dry with a paper towel and season them evenly with paprika, oregano, cumin, salt, and black pepper.

Step 2

Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.

Step 3

Add the chicken thighs to the skillet, skin-side down, and cook for 4-5 minutes on each side, or until golden brown. Remove the chicken from the pan and set aside.

Step 4

Reduce the heat to medium and add the remaining olive oil and butter to the skillet. Stir in the minced garlic and cook for 1 minute, or until fragrant.

Step 5

Pour in the chicken stock and scrape the bottom of the skillet to deglaze and release any browned bits. Allow the stock to simmer for 2-3 minutes.

Step 6

Stir in the heavy cream and return the chicken thighs to the skillet, spooning some sauce over the top.

Step 7

Cover the skillet with a lid and let the chicken cook for 15-20 minutes, or until the chicken is fully cooked through and the sauce has thickened slightly.

Step 8

Stir in the lemon juice and sprinkle the chopped parsley over the chicken before serving.

Step 9

Serve hot with rice or mashed potatoes, if desired, and enjoy!

Nutrition Facts

Serving size	(1578.0g)

Amount per serving	% Daily Value*
Calories	2763.0

Total Fat 163.7g	0%
Saturated Fat 60.9g	0%
Polyunsaturated Fat 2.7g
Cholesterol 953.3mg	0%
Sodium 3072.7mg	0%
Total Carbohydrate 122.8g	0%
Dietary Fiber 3.9g	0%
Total Sugars 2.2g
Protein 182.0g	0%

Vitamin D 42IU	0%
Calcium 226.9mg	0%
Iron 15.2mg	0%
Potassium 1831.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 54.7%

Protein: 27.0%

Carbs: 18.2%