Description
Enjoy this cozy weeknight dinner recipe featuring tender, juicy chicken thighs cooked in a creamy garlic Parmesan sauce. With a perfectly seared skin and rich, flavorful sauce, this dish promises comfort and indulgence in just 30 minutes.
Ingredients
Scale
Chicken
- 4 pieces Chicken Thighs (Bone-in, skin-on)
Seasoning & Cooking
- 2 tablespoons Olive Oil (For searing)
- 1 teaspoon Salt (To taste)
- 1 teaspoon Black Pepper (To taste)
- 1 teaspoon Garlic Powder
- 2 tablespoons Butter (Unsalted recommended)
- 4 cloves Garlic (Minced)
Sauce
- 1 cup Chicken Broth (Low sodium preferred)
- 1 cup Heavy Cream (Can substitute with half-and-half)
- 1 cup Parmesan Cheese (Freshly grated)
Garnish
- 2 tablespoons Fresh Parsley (Chopped for garnish)
Instructions
- Season the chicken: Pat the chicken thighs dry using paper towels, then season evenly with salt, black pepper, and garlic powder. Let them rest for a few minutes so the seasonings can penetrate the meat.
- Sear the chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Place the chicken thighs skin-side down and cook for 6-8 minutes until the skin turns golden brown and crispy.
- Cook the chicken through: Flip the chicken thighs and continue cooking for another 5-6 minutes until fully cooked and juices run clear. Remove the chicken from the skillet and set aside.
- Prepare the garlic sauce base: Lower the heat to medium-low, then add 2 tablespoons of butter to the skillet. Once melted, add the minced garlic and sauté for about 30 seconds until fragrant but not browned.
- Deglaze the pan: Pour in 1 cup of chicken broth, scraping the bottom of the skillet to lift all the flavorful browned bits. Allow the broth to simmer for 3-4 minutes to reduce slightly.
- Add cream and cheese: Stir in 1 cup of heavy cream and let it simmer gently for 2-3 minutes until the sauce begins to thicken. Gradually add 1 cup of freshly grated Parmesan cheese, stirring continuously until fully melted and the sauce is smooth.
- Combine chicken and sauce: Return the cooked chicken thighs to the skillet, spooning the creamy sauce generously over them. Let everything simmer together for about one minute to meld the flavors.
- Garnish and serve: Sprinkle the chopped fresh parsley over the finished dish. Serve the creamy garlic chicken thighs hot with your favorite sides such as mashed potatoes or crusty bread.
Notes
- Bone-in, skin-on chicken thighs provide the best flavor and texture for this recipe but boneless can be used with adjusted cooking times.
- For a lighter sauce, substitute heavy cream with half-and-half or whole milk, though the sauce will be less rich and thick.
- Make sure not to burn the garlic during sautéing as it can become bitter.
- Chicken broth should be low sodium to better control seasoning balance.
- To ensure chicken is cooked through, use a meat thermometer; internal temperature should reach 165°F (74°C).
- Leftover chicken and sauce can be stored in an airtight container in the fridge for up to 3 days.
