Creamy Spicy Chicken Thighs
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.
– boneless chicken thighs
– heavy cream
– green chilies
– red crushed pepper
– garlic powder
– onion powder
– cayenne pepper
– salt and pepper
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. Add more oil if needed.
Stir in the heavy cream and scrape the bottom of the skillet and season with salt and pepper.
Tips and Recipe Variations
- If the sauce thickens too much, add a splash of chicken stock or water and adjust the seasoning.
- I like to use 1 teaspoon of Kosher salt for every pound of chicken.
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