Crispy Skillet Chicken Thighs for 4

Instructions:

1. Pat the chicken thighs extremely dry using paper towels to ensure a crisp sear.
2. Whisk together smoked paprika, garlic powder, onion powder, salt, and pepper in a small bowl; rub the mixture generously on both sides of the chicken.
3. Heat avocado oil in a 12-inch cast iron skillet over medium-high heat until shimmering.
4. Place chicken thighs skin-side down and press lightly with tongs for 30 seconds to ensure full contact.
5. Cook undisturbed for 8–10 minutes until the skin is golden brown and releases naturally from the pan.
6. Flip the thighs and cook for another 6–8 minutes until the internal temperature reaches 165°F (74°C), then remove to a plate to rest.
7. Pour off all but 1 tablespoon of rendered chicken fat from the pan. Add butter and minced garlic, sautéing for 1 minute.
8. Pour in chicken broth, lemon juice, and lemon zest, scraping the bottom of the pan to incorporate the fond.
9. Simmer for 3–5 minutes until the sauce thickens slightly, then stir in fresh thyme.
10. Return the chicken to the pan for 30 seconds to coat in the glaze and serve immediately.