I am always looking for new ways to serve chicken thighs. This one uses stuff that both Tim and I like. Ok, let me be totally honest here. Tim is probably the least picky person I have ever met! EVER! I am the picky one. Honest!
I am out of red pepper flakes, so I skipped those, and I am not fond of chives, so I skipped those too! Otherwise, I thought this was pretty good.
I did not use boneless, skinless chicken thighs, so I put seasoning under the skin and on top of the skin. It did take longer to cook, but it was still very tasty! 🙂
Skillet Garlic Parmesan Chicken Thighs
2 pounds boneless, skinless chicken thighs
2 teaspoons garlic powder
1 teaspoon ground cumin
1 teaspoon salt (I just used a dash.)
1/2 teaspoon smoked paprika
1/2 teaspoon ground black pepper
1 Tablespoon olive oil
Parmesan Garlic Sauce
3 Tablespoons butter
2 Tablespoons olive oil
4 garlic cloves, minced
3 Tablespoons grated Parmesan + 1 Tablespoon to garnish
1/4 teaspoon smoked paprika
1/4 teaspoon red pepper flakes
1 Tablespoon chopped chives
In a small bowl, add garlic powder, ground cumin, salt, 1/2 teaspoon smoked paprika and black pepper. Mix together and set aside.
Pat the chicken thighs dry.
Sprinkle chicken thighs with the prepared spice mix. Gently rub the mix into the thighs.
Heat a large cast iron skillet (I used my usual Calphalon pan.) to medium high heat. Add 1 Tablespoon olive oil to the pan and then place the chicken thighs into the pan. You want to hear them sizzle.
Saute on the first side for 5-6 minutes. Flip the chicken, turn the heat down to medium, and cook the chicken for 8-10 minutes until you don’t see any pink.
Remove the chicken from the pan and set on a plate.
Turn the heat down to low. Add to the skillet the butter, 2 Tablespoons of olive oil and minced garlic. Using a spoon or a whisk, scrape all of the goodies off the bottom of the pan. Stir until garlic is fragrant and butter has melted.
Add in the Parmesan cheese, smoked paprika, and red pepper flakes. Whisk to stir everything together. Place the chicken back in the skillet and let cook for 1-2 minutes. Remove from heat.
Using a spoon, pour some of the sauce over each chicken thigh.
Garnish with 1 Tablespoon Parmesan and chopped chives