Ingredients
F
For the Chicken
b
2 lbs boneless skinless chicken thighs (about 6 thighs)
s
1 tsp salt
b
1 tsp black pepper
s
1 tsp smoked paprika
g
1 tsp garlic powder
o
½ tsp onion powder
F
For the Sauce
o
1 tbsp olive oil
b
2 tbsp butter
s
1 small shallot, finely diced
g
5 cloves garlic, minced
c
¾ cup chicken broth
h
¼ cup honey
f
2 tbsp fresh lemon juice (for cooking)
f
2 tbsp fresh lemon juice (for finishing)
l
1 tsp lemon zest
s
1 tsp soy sauce
W
2 tsp Worcestershire sauce
D
1 tsp Dijon mustard
c
½ tsp crushed red pepper flakes
h
½ cup heavy cream
F
For the Finish
f
¼ cup finely grated parmesan cheese
F
Fresh parsley, chopped
Directions
1
Pat the chicken thighs dry and add to a bowl. Season with salt, black pepper, smoked paprika, garlic powder, and onion powder. Toss well to coat evenly and let sit for 10–15 minutes.
b
2 lbs boneless skinless chicken thighs (about 6 thighs)
s
1 tsp salt
b
1 tsp black pepper
s
1 tsp smoked paprika
g
1 tsp garlic powder
o
½ tsp onion powder
2
Heat a large skillet over medium-high heat and add olive oil. Place the chicken thighs down and sear until deeply golden, about 4–5 minutes per side. Remove and set aside.
o
1 tbsp olive oil
3
Quick check before the next step: If your pan looks like it’s getting too dark or close to burning, don’t add the shallots yet. Hit it with a splash of broth, scrape everything up, then keep going. That keeps your sauce from turning bitter.
c
¾ cup chicken broth
4
Lower the heat to medium. If there is excess grease, pour off most of it, leaving about 1 tablespoon in the pan.
5
Add butter and crushed red pepper flakes. Let them bloom for about 30 seconds.
b
2 tbsp butter
c
½ tsp crushed red pepper flakes
6
Add diced shallots and cook until softened and slightly translucent.
s
1 small shallot, finely diced
7
Add minced garlic and cook just until fragrant, about 30–45 seconds.
g
5 cloves garlic, minced
8
Pour in the chicken broth and scrape up any remaining browned bits. Add honey, 2 tablespoons lemon juice, lemon zest, soy sauce, Worcestershire sauce, and Dijon mustard. Stir and let simmer 3–4 minutes to slightly reduce.
h
¼ cup honey
f
2 tbsp fresh lemon juice (for cooking)
l
1 tsp lemon zest
s
1 tsp soy sauce
W
2 tsp Worcestershire sauce
D
1 tsp Dijon mustard
9
Lower the heat to medium-low and pour in the heavy cream. Stir and let it gently simmer until smooth and lightly thickened.
h
½ cup heavy cream
10
Return the chicken to the pan and spoon the sauce over the top. Let it simmer 5–7 minutes until fully cooked and coated.
11
Turn the heat to low and stir in the parmesan until melted and incorporated.
f
¼ cup finely grated parmesan cheese
12
Taste the sauce and add the remaining 2 tablespoons lemon juice. Adjust salt if needed.
f
2 tbsp fresh lemon juice (for finishing)
13
Spoon out extra sauce for plating. Serve over mashed potatoes and pour the sauce generously over the top.
14
Finish with fresh parsley.
F
Fresh parsley, chopped
