This crispy scallion chicken recipe turns bone-in chicken thighs into crispy, beautifully cooked chicken pieces with a creamy scallion sauce made from the pan drippings. It’s keto, low-carb, gluten-free, and made all in one skillet for a convenient and delicious dinner.
Scallions add such a unique flavor and texture to this easy chicken recipe! They're refreshing yet savory, and when mixed into the garlicky cream cheese sauce, they create the perfect creamy complement to the crispy chicken thighs.
a delicious chicken dinner
We all know crispy skin is one of the best parts about chicken dinner. My Crispy Air Fryer Chicken Thighs with Chipotle and Lemon Za'atar Pan Fried Chicken Legs will prove that without a doubt.
The flavorful chicken skin is like a crunchy blanket that envelops each juicy bite of chicken. And when you're working with bone-in, skin-on chicken thighs, the skin just has to be crisp.
The pieces are seared until the chicken skin is golden brown, then they're baked in a flavorful broth of scallions, garlic, and lemon juice, creating the perfect tender-on-the-inside texture.
The best part? Mixing the cream cheese into the leftover pan juices in the skillet.
It creates a rich, creamy sauce that contrasts perfectly with the crispy chicken. Toss in extra scallions and those flecks of green in the sauce add a gorgeous color and flavor, too.
why this recipe works
Not only is this recipe incredibly delicious, but it's simple to make. A short list of ingredients. One, oven-safe skillet. It's a stovetop-to-oven meal which means there are fewer dishes to clean up after dinner.
Using chicken thighs is also a major plus for this recipe. They are more forgiving than chicken breasts, ensuring the meat stays juicy and flavorful throughout the cooking process.
And let's talk about flavor! The scallion cream cheese sauce paired with the crispy yet tender meat is a combo my entire family raved about.
You can even serve the scallion cream cheese sauce on the side to be used as a dipping sauce instead.
This meal is a great way to switch things up and make a hearty, homestyle chicken dish with bold flavor.
My crispy scallion chicken is:
- An easy recipe made all in one skillet that is perfect for busy weeknights.
- Bursting with flavor from the combination of fresh scallions, lemon juice and a cream cheese sauce.
- Satisfying and comforting with the crispy chicken and creamy sauce.
ingredients for crispy scallion chicken
- Avocado oil. I like to use avocado oil instead of olive oil because it has a high smoke point and neutral flavor which makes it ideal for a pan fry.
- Chicken thighs. This recipe calls for bone-in chicken thighs as they retain more moisture and flavor while cooking.
- Seasonings. I used a mix of salt, black pepper, and ginger powder to season the chicken.
- Chicken broth. This is used to deglaze the pan and create a flavorful sauce for the chicken.
- Lemon juice. Fresh lemon juice adds a bright and tangy flavor to the dish.
- Scallions. Also known as green onions, these are a key ingredient in this recipe and add a delicious onion flavor.
- Cream cheese. Rich and creamy, cream cheese is used to create a delicious and creamy sauce for the chicken.
substitution ideas
Chicken: You're welcome to use boneless chicken thighs instead of bone-in chicken thighs. Just be sure to adjust the cooking time accordingly.
Chicken broth: Swap the chicken broth with veggie broth if that's all you have on hand.
Cream cheese: You can substitute dairy-free cream cheese for a dairy-free version of this dish. Or, use grass-fed butter instead of cream cheese if you’d prefer a rich butter sauce.
how to make crispy scallion chicken
Ready in about 30 minutes, this crispy scallion chicken is a simple and flavorful meal you can make any night of the week.
Here's a look at how to make it but be sure to scroll to the bottom of the page to view the recipe card.
Preheat the oven to 425°F and heat the oil in a large skillet over medium-high heat. Add the salt, pepper, and ginger powder to a small dish, then season the chicken with the entire mixture.
Next, turn the heat to medium. Add the chicken to the pan, skin side down, and cook for 10-15 minutes or until golden brown. Remove and set on a plate or cutting board.
Add the chicken broth to deglaze the pan, then add the lemon juice, white/light green part of the scallions, and garlic. Cook for about 1 minute. Transfer the chicken back into the skillet, then transfer to the oven and bake 11-15 minutes.
Remove the chicken. Carefully tip the skillet so the juices are on one side of the pan. Add the cream cheese to the pan juices and whisk well until it’s incorporated and creates a thick pan sauce. Add the additional 1 tablespoon of chicken broth. Stir in the dark green parts of the scallion.
Place the chicken thighs on a serving plate and spoon the sauce on top. Serve and enjoy!
tips for best results
- Cook the chicken until the internal temperature is at least 165°F when measured with a meat thermometer. I actually prefer to go up to 175°-180°F for chicken thighs, which can retain their juiciness at a higher temp. (This is an interesting read and I couldn't agree more!).
- The initial pan fry is only meant to cook the outer part of the chicken and crisp up the skin. Make sure to place the chicken thighs skin side down.
- Try to choose chicken thighs that are about the same size to ensure even cooking.
- If you prefer, you can substitute the cream cheese for the same amount of butter. Whisk it in well, to create an emulsion in the pan.
serving suggestions
This crispy scallion chicken would taste phenomenal with my Roasted Mashed Cauliflower with Garlic, Cheesy Low-Carb Grits, or your favorite sauteed greens.
I also recommend these Easy Keto Biscuits for soaking up any extra sauce on your plate!
storage
Store any leftovers in an airtight container in the fridge for up to 3-4 days. To reheat, gently warm the chicken in the microwave or on the stovetop until heated through.
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- Creamy, flavorful, and with a bit of heat, this green chili chicken soup is the perfect combination of salsa verde, chicken, and spices. You can easily make it in a slow cooker, making it perfect for meal prep. Load it up with your preferred toppings for a delicious and comforting chili-inspired soup that's also good for you!
- Keto chicken fajitas are a must-try in your dinner rotation! Juicy chicken, onions, and bell peppers seasoned with keto fajita blend and wrapped in a low-carb tortilla make for a tasty and quick weeknight meal.
Crispy Scallion Chicken Thighs with Cream Sauce
This one-skillet chicken dinner turns bone-in chicken thighs into crispy, beautifully cooked chicken pieces with a scallion cream cheese sauce made from the pan drippings.
This simple chicken recipe is gluten free, keto and low-carb. You can also substitute the cream cheese for butter to make a simple scallion butter sauce instead.
Ingredients
- 2 tablespoons avocado oil
- 2 pounds bone-in, skin-on chicken thighs (about 5 pieces)
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ¼ teaspoon ginger powder
- ¼ cup + 1 tablespoon chicken broth (or vegetable broth), divided
- ½ lemon, juiced
- 1 large bunch scallions, cut into white/light green and dark green parts (about ½ cup white/light green when chopped)
- 1 teaspoon minced garlic
- 3 tablespoons cream cheese
Instructions
- Preheat the oven to 425°F. Heat the oil in a large, oven-safe skillet over medium heat.
- Pat the chicken thighs dry with paper towels.
- Add the salt, pepper and ginger powder to a small dish, then season the chicken with the entire mixture.
- Add the chicken to the pan, skin-side down, and cook for 10-15 minutes or until golden brown. Remove and set on a plate.
- Deglaze the pan with the chicken broth, then add the lemon juice, white/light green parts of the scallions and garlic. Stir and cook for about 1 minute.
- Place the chicken back into the skillet, then transfer the skillet to the oven.
- Bake for 11-15 minutes or until the chicken is cooked through. The internal temperature should register 165°F with an instant read thermometer.
- Remove from the oven and place the chicken on a plate. Carefully tip the skillet so the juices are on one side of the pan. Whisk in the cream cheese, mixing it into the pan juices until it’s incorporated and creates a thick pan sauce. Add the additional 1 tablespoon of chicken broth to thin the sauce, if needed. Stir in the dark green parts of the scallion.
- Serve the chicken with spoonfuls of the scallion cream cheese sauce.
Notes
- You can substitute dairy-free cream cheese for a dairy-free version.
- You can substitute the cream cheese with grass-fed butter if you’d prefer a buttery sauce.
- Cook the chicken until the internal temperature is 165°F when measured with a meat thermometer.
- The initial pan fry is only meant to cook the outer part of the chicken and crisp up the skin. Make sure to place the chicken thighs skin side down during this pan fry. Then, flip them skin side up before baking.
- Try to choose chicken thighs that are about the same size to ensure even cooking.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 344Total Fat: 26gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 155mgSodium: 509mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 27g
This nutritional information is approximate and is provided for convenience as a courtesy.
Did you make this recipe? Let me know!