Knock Your Socks Off Chicken
Prepare to impress your taste buds with "Knock Your Socks Off Chicken," a show-stopping recipe that takes juicy, bone-in, skin-on chicken thighs and elevates them to restaurant-quality status. This dish combines a perfectly seasoned flour coating—featuring a blend of paprika, garlic powder, and smoked paprika—for crispy, golden chicken that's seared to perfection before simmering in a luscious garlic-butter, lemon-infused sauce. With its balance of bold, smoky flavors and bright citrusy notes, this skillet-to-oven recipe is both comforting and refined. Ready in under an hour, this one-pan wonder not only simplifies cleanup but also makes for an impressive centerpiece at dinner. Pair it with creamy mashed potatoes or roasted vegetables for a complete meal that’s guaranteed to "knock your socks off." Keywords: crispy chicken thighs, garlic butter sauce, skillet chicken recipe, lemon chicken, easy dinner ideas.
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Recipe Information
Ingredients
- 4 pieces chicken thighs (bone-in, skin-on)
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 4 cloves garlic cloves, minced
- 0.5 cup chicken broth
- 2 tablespoons lemon juice
- 1 tablespoon fresh parsley, chopped
Instructions
Preheat your oven to 375°F (190°C).
In a shallow dish, combine the flour, paprika, garlic powder, onion powder, smoked paprika, salt, and pepper.
Pat the chicken thighs dry with paper towels, then dredge them in the seasoned flour mixture, shaking off any excess.
In a large oven-safe skillet, melt 2 tablespoons of butter and the olive oil over medium-high heat.
When the butter begins to foam, place the chicken thighs in the skillet skin-side down. Sear for 4-5 minutes without moving them until the skin is golden and crispy.
Flip the chicken and cook for another 3 minutes to sear the other side. Remove the chicken from the skillet and set aside.
Reduce the heat to medium. Add the remaining 1 tablespoon of butter to the skillet along with the minced garlic. Cook for 1 minute, stirring constantly, until fragrant.
Add the chicken broth and lemon juice to the skillet, scraping the bottom to deglaze and incorporate any browned bits.
Return the chicken thighs to the skillet, skin-side up. Spoon a bit of the sauce over the chicken.
Transfer the skillet to the preheated oven and bake for 30 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
Carefully remove the skillet from the oven. Sprinkle the chicken with fresh parsley for garnish.
Serve hot with the pan sauce drizzled over the top. Pair with mashed potatoes, roasted vegetables, or a fresh side salad.
Nutrition Facts
Calories |
2314 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.8 g | 204% | |
| Saturated Fat | 52.0 g | 260% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 579 mg | 193% | |
| Sodium | 3149 mg | 137% | |
| Total Carbohydrate | 105.0 g | 38% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 1.8 g | ||
| Protein | 124.7 g | 249% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 159 mg | 12% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 1599 mg | 34% | |
*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.
