Creamy Garlic Chicken Thighs (Printable Version)

Tender chicken thighs in a creamy garlic-herb sauce, finished with parsley. One-pan comfort, ready in 35 minutes.

# What You Need:

→ Meats

01 - 4 bone-in, skin-on chicken thighs

→ Vegetables & Aromatics

02 - 5 cloves garlic, minced
03 - 1 small onion, finely diced

→ Dairy

04 - 1 cup heavy cream
05 - 2 tablespoons unsalted butter

→ Liquids

06 - ½ cup chicken broth

→ Herbs & Spices

07 - 1 teaspoon dried thyme
08 - 1 teaspoon dried rosemary
09 - ½ teaspoon dried oregano
10 - 1 tablespoon fresh parsley, chopped, plus extra for garnish
11 - Salt and freshly ground black pepper, to taste

→ Oils

12 - 1 tablespoon olive oil

# How to Make It:

01 - Pat the chicken thighs thoroughly dry with paper towels and season both sides generously with salt and freshly ground black pepper.
02 - Heat olive oil and butter together in a large skillet with a lid over medium-high heat until the butter is melted and beginning to foam.
03 - Place the chicken thighs skin side down in the skillet and sear for 5 to 6 minutes per side until the skin is deeply golden brown and crisp. Transfer the chicken to a plate and set aside.
04 - In the same skillet, add the diced onion and cook for 2 to 3 minutes until softened and translucent. Add the minced garlic and stir for 1 minute until fragrant.
05 - Pour in the chicken broth, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Let the liquid reduce slightly for about 1 minute.
06 - Reduce the heat to medium-low. Stir in the heavy cream, dried thyme, dried rosemary, dried oregano, and chopped parsley, whisking until the sauce is smooth and well combined.
07 - Return the seared chicken thighs to the skillet, arranging them skin side up. Spoon some of the cream sauce over the top of each piece.
08 - Cover the skillet with the lid and simmer gently for 15 minutes, or until the chicken is cooked through to an internal temperature of 165°F and the sauce has thickened to a luxurious consistency.
09 - Taste the sauce and adjust the seasoning with additional salt and pepper if needed. Garnish generously with extra fresh parsley and serve immediately.

# Expert Advice:

01 -
  • The sauce is rich and velvety, perfect for soaking up with crusty bread or mashed potatoes
  • Bone-in thighs stay incredibly juicy and flavorful, even after simmering in cream
  • Everything cooks in one skillet, which means maximum flavor and minimum cleanup
02 -
  • Pat the chicken completely dry before seasoning, otherwise it will steam instead of getting that beautiful crispy skin
  • Let the chicken sear without moving it, the skin will release naturally once its properly browned
  • The sauce will continue to thicken as it stands off the heat, so dont worry if it looks slightly thin in the pan
03 -
  • Room temperature chicken sears more evenly, so take it out of the fridge about 20 minutes before cooking
  • If the sauce reduces too much, add another splash of broth or cream until its the right consistency

Go Back