Creamy Garlic Chicken Thighs
Crisp skinned chicken thighs simmered in a garlic and Parmesan cream sauce, all in one skillet.
Equipment
- Large skillet
- Instant read thermometer
- Paper towels
- Whisk
Ingredients
Main Ingredients
- 8 bone in, skin on chicken thighs about 3 lbs, patted very dry
- 1 tbsp olive oil
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- 2 tbsp unsalted butter
- 6 cloves garlic minced
- ½ cup low sodium chicken broth
- 1 cup heavy cream
- ½ cup Parmesan cheese freshly grated
- 2 tbsp fresh parsley chopped
Instructions
Cooking
- Season and sear. Season the dried thighs with salt, pepper, and garlic powder. Sear skin side down in hot oil for 7 to 8 minutes, then flip and brown 5 to 6 minutes. Pour off all but 1 tbsp of fat.
- Build the sauce. Melt the butter, cook the garlic 30 seconds, add the broth, and simmer 3 to 4 minutes until reduced by half. Stir in the cream and simmer 3 minutes.
- Cook through. Return the thighs to the skillet skin side up and simmer on low for 10 to 12 minutes until they reach 165 degrees F.
- Finish. Off the heat, stir in the Parmesan until smooth, spoon the sauce over the chicken, and top with parsley.
Notes
Substitutions: Use boneless skinless thighs and cut the final simmer to 8 to 10 minutes.
Tips: Dry skin sears better. Add a pinch of red pepper flakes for heat.
Storage: Refrigerate 3 to 4 days and reheat to 165 degrees F. Freeze the chicken without the sauce for up to 3 months.