Bring bold, smoky flavors to your table with these juicy Blackened Chicken Thighs, perfect for a Whole30-friendly meal or a crowd-pleasing dinner. Seasoned with a flavorful blend of spices and seared to perfection, these thighs are served with a creamy, savory pan sauce that takes the dish to the next level.
Customize the sauce with dairy-free options to fit your dietary needs, and enjoy this versatile recipe as a standalone main or paired with your favorite sides. With a budget-friendly cost of just $1.81 per serving, it’s a delicious and affordable way to elevate your mealtime.
Serving Size
12
Cost Breakdown
$1.81 per serving
Macros
Chicken KCAL 420 – Protein 43 g – Carbs 1.5g – Fat 26g
Ingredients
Chicken Ingredients
- 3-4lbs chicken thighs
- 2 tbsp avocado oil
- 1 tbsp paprika
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 2 tsp pepper
- 2 tsp oregano
- 1 tsp salt
- 1/2 tsp cayenne
- 1/2 cup chicken broth
Pan Sauce Ingredients
- 2 cups heavy cream (full-fat coconut milk, or dairy-free half n half for whole30)
- 2 tbsp garlic
- 2 tsp cornstarch, optional to thicken sauce if necessary
Instructions
- Heat cast iron skillet to med/high and add oil to the pan
- Season chicken thighs on both sides, then lay them into the pan cooking for 5-6 min on each side or until the internal temp is 165. If you are cooking all the chicken at once you will need to do this in batches. After all the chicken is cooked, set aside.
- To make the pan sauce, pour the broth into the skillet & cook on low using a whisk to scrape any of the seasonings off the bottom of the pan.
- Next, whisk in the heavy cream and minced garlic until it thickens. If you want an even thicker sauce you can sprinkle in the cornstarch and whisk it over low heat. This is not necessary but can give you a more gravy-like consistency if you want that.
- If you made the entire recipe, remove half of the pan sauce and set aside to cool in a jar.
- With the remaining sauce, replace half of the chicken thighs and heat over low for a few minutes before serving.
