Busy schedules comes with the necessity to use all my time very carefully and wisely. I don’t have time to waste thinking about complicated dinners or do one thing at a time. I have to multitask like a pro! And after a few years, you can see I have come up with so many ‘quick’, ‘fast’, ‘easy’ recipes. But with everyone’s schedules being so packed, I think all mothers feel they need the same kinds of meals, ensuring that the kids aren’t left hungry and they can end the day happy with a full tummy.
These easy skillet chicken thighs are the perfect dinner idea when time is low and homework still needs to be completed! And am I the only mum whose kids leave their homework last minute???? Please someone tell me I am not the only mum…
…But for now… let’s make dinner…
Preparation Time 10 minutes
Cook Time 25 minutes
Serves 6
Ingredients
1/2 kg chicken thighs- skinless and boneless
1/2 tablespoon garlic powder
1/2 tablespoon paprika
1/2 tablespoon salt
1/2 tablespoon black pepper
1 1/2 tablespoon cajun spice
4 tablespoon oil
2 tablespoons butter
Juice of half a lemon
1 medium onion- chopped
2 teaspoons garlic- minced
1 1/2 cups chicken stock
2 cups heavy cream
1/2 teaspoon red chilli flakes
Parsley- to garnish
Instructions
Pat the chicken thighs dry.
Combine the garlic powder, paprika, salt, pepper and cajun spice in a bowl. Rub the seasoning all over the chicken thighs.
Heat a large pan on the stove, add the oil on a medium heat. Once the oil is hot, cook the chicken thighs, skin side down. Cook the chicken in batches for 5 minutes each side, until golden. Remove them from the stove and place them in the oven for 10 minutes at 170c.
Place the pan back on the stove and melt the butter into the pan juices. Add the onions and minced garlic. Sauté for 2 minutes. Add the chicken stock, lemon juice and the red chilli flakes.
Add the heavy cream and simmer the sauce for 5 minutes until thickened. Add the chicken and coat them in the sauce.
Top with parsley and serve with mashed potatoes and vegetables.
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