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Only 6 minutes prep time and easy clean up, this Thirteen Spice Skillet Chicken Thighs with Creme Fraiche is a super easy, yet sophisticated weeknight meal.

Thirteen Spice Skillet Chicken Thighs with Creme Fraiche


  • Author: Deborah
  • Prep Time: 6 mins
  • Cook Time: 35 mins
  • Total Time: 41 mins
  • Yield: 3-4 servings 1x

Description

Only 6 minutes prep time and easy clean up, this Thirteen Spice Skillet Chicken Thighs with Creme Fraiche is a super easy, yet sophisticated weeknight meal.


Scale

Ingredients

  • 6 bone in, skin on chicken thighs
  • 2 tablespoons Old Bay Seasoning
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon unsalted butter
  • 1 tablespoon vegetable oil
  • 1 cup chicken stock
  • juice of 1 lemon
  • 4 oz creme fraiche*
  • 2 tablespoons chopped basil, plus more for serving

Instructions

  1. Pat the chicken thighs dry, then place in a large ziplock bag. Add the Old Bay Seasoning and the pepper, then seal the bag and shake to coat the chicken with the spices.
  2. In a large skillet over medium-high heat, melt the butter with the vegetable oil. Add the chicken, skin side down. Cook until browned, about 5 minutes.
  3. Flip the chicken over, then add the chicken stock and the lemon juice. Continue to cook until a thermometer inserted in the chicken registers 165ºF, 20-30 minutes.
  4. Remove the chicken to a plate. Turn the heat down to low and add the creme fraiche and basil. Allow the sauce to heat through, about 2 minutes. Add the chicken back to the pan and spoon the sauce over. Sprinkle with additional basil and serve.

Recipe Notes:

*I ended up using 8 oz of creme fraiche because we like things saucy. Feel free to add more if wanted.

Adapted from The Quick Six Fix