Ingredients

Directions

1. Pat the chicken thighs dry with paper towels. Season both sides generously with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat. Add the chicken thighs and cook skin-side down until golden and crispy, about 5-7 minutes. Flip and cook the other side for another 5-7 minutes until cooked through. Remove and set aside.
3. In the same skillet, add chopped shallot and minced garlic. Saut until softened, about 2 minutes.
4. Add chicken broth, scraping up browned bits from the skillet bottom.
5. Stir in heavy cream and lemon juice, bring to a simmer and cook until sauce thickens slightly, about 3-5 minutes.
6. Return chicken to the skillet, skin-side up. Sprinkle with fresh thyme leaves. Spoon sauce over the chicken and simmer for 2 more minutes to heat through.
7. Serve chicken with sauce spooned on top, garnished with additional thyme if desired.