Skillet Chicken Thighs

6 boneless skinless chicken thighs, pat dry with paper towel

McCormick sweet onion bacon seasoning, enough to coat thighs

2 T. olive oil

1 T. butter

minced onion

3 cloves garlic

1/2 c. chicken broth

1 T. lemon juice

1 t. thyme

1/4 t. crushed red pepper flakes

1/3 c. heavy cream or sour cream 

parsley, optional

Heat skillet to medium heat and add olive oil. Place chicken thighs in hot skillet and cook until skin is crispy, about 5 minutes. Turn chicken and cook another 8-10 min., until meat thermometer reaches 165. Transfer chicken to plate. (I placed the plate in microwave to keep chicken warm) Add butter, onion, and garlic to skillet. Cook 1 min. Stir in chicken broth, lemon juice, thyme, and red pepper flakes. Reduce heat to low and stir in sour cream. Simmer 5 min. stirring occasionally, until sauce thickens. Place chicken in sauce. Garnish with parsley if using. Serve immediately. I served with rice, homemade bread, a Caesar salad. Yum!

Chicken breasts can be used instead of thighs if desired.