These creamy spicy chicken thighs are perfectly seasoned, juicy on the inside, and cook in under 20 minutes! I like to serve these with creamy mashed potatoes or garlic rice.
If you’re not a fan of spicy food, no worries, you can still make this recipe! Simply omit the green chilies, red crushed pepper, and cayenne pepper. This is one of my favorite weeknight meals. It’s super easy to make, requires minimal ingredients, and it’s packed with flavor!
Ingredient Notes
- Chicken – I highly recommend using boneless chicken thighs or boneless chicken breasts. If you decide to use bone-in chicken, keep in mind that it will take longer to cook.
- Heavy Cream – The base of the sauce and cannot be substituted!
- Green Chilies – Any type of spicy chilies will work.
- Cayenne Pepper – Adds flavor and heat.
Top Tips
- Once the chicken is fully cooked through, remove the chicken from the skillet and mix the sauce with a whisk to loosen it up. If the sauce thickens too much, add a splash of chicken stock or water and adjust the seasoning.
- Season the chicken on both sides.
- I like to use 1 teaspoon of Kosher salt for every pound of chicken. For instance, if you use 2 pounds of chicken, I recommend using 2 teaspoons of Kosher salt.
How Long Do I Cook The Chicken For?
It all depends on the size of the chicken thighs. I cooked these boneless skinless chicken thighs on the stovetop for a total of 18 minutes. I recommend cooking the chicken until it reaches an internal temperature of 165 degrees F.
Storage
If you happen to have any leftovers, allow them to cool completely then transfer them to an air-tight container and refrigerate them for up to 3 days. Reheat in a skillet over medium-low heat or in the microwave.
More Recipes You Might Enjoy
- Honey Lime Chicken Thighs
- Creamy Smothered Chicken Thighs
- Grilled Chicken Thighs
- Air Fryer Boneless Chicken Thighs
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Creamy Spicy Chicken Thighs
Ingredients
- 1.5 lbs boneless skinless chicken thighs trim off any excess fat
- 1 cup heavy cream
- 2 garlic cloves finely minced
- 2 green chilies sliced or minced
- ¼ teaspoon red crushed pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon cayenne pepper
- salt and pepper to taste *Check Notes*
- 2-3 tablespoons oil
Instructions
- In a small bowl, combine the paprika, garlic powder, onion powder, and cayenne pepper.
- Season the chicken thighs on both sides with the spice blend, salt, and pepper.
- Heat oil in a large skillet over medium-high heat.
- Add the chicken thighs to the skillet and cook for 5 minutes on each side.
- Remove the chicken thighs from the skillet and set it aside.
- Add the garlic, green chilies, and red crushed pepper to the skillet and cook for 15 seconds. Add more oil if needed.
- Stir in the heavy cream and scrape the bottom of the skillet and season with salt and pepper. Place the chicken back into the skillet, cover it, and reduce the heat to low. Cook for 8 minutes or until the chicken is fully cooked through.
- Serve immediately and enjoy!
Notes
- Once the chicken is fully cooked through, remove the chicken from the skillet and mix the sauce with a whisk to loosen it up. If the sauce thickens too much, add a splash of chicken stock or water and adjust the seasoning.
- Season the chicken on both sides.
- I like to use 1 teaspoon of Kosher salt for every pound of chicken. For instance, if you use 2 pounds of chicken, I recommend using 2 teaspoons of Kosher salt.
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