Ingredients:

  • 1.5 lb boneless skinless chicken thighs
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp smoked paprika
  • 2 tbsp avocado oil
  • 3 tbsp unsalted butter
  • 4 cloves garlic, minced
  • ½ cup chicken broth
  • 1 cup heavy cream
  • ½ cup grated Parmesan cheese
  • 1 tbsp fresh lemon juice
  • 1 tsp dried thyme

Instructions:

  1. Pat the chicken thighs dry with paper towels. Season both sides with salt, pepper, and smoked paprika.
  2. Heat avocado oil in a 12-inch cast iron skillet over medium-high heat until shimmering. Add thighs and sear for 5–7 minutes per side until a deep golden-brown crust forms. Remove chicken to a plate.
  3. Reduce heat to medium. Melt the unsalted butter in the same skillet. Add minced garlic and sauté for 60 seconds until fragrant.
  4. Pour in the chicken broth, scraping the bottom of the pan with a whisk to release the caramelized bits (fond).
  5. Stir in the heavy cream and bring to a gentle simmer. Let it reduce for 3–5 minutes until it begins to thicken.
  6. Stir in the grated Parmesan cheese and lemon juice until the sauce is glossy and smooth.
  7. Return the chicken and any accumulated juices to the pan, spooning the sauce over the meat for 2 minutes before serving.