Creamy Garlic Chicken Thighs (Printable)
Bone-in chicken thighs in a creamy garlic-herb sauce, perfect with mashed potatoes or crusty bread.
# What You'll 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 Steps:
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 begins 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 cook for 1 minute until fragrant, stirring constantly to prevent burning.
05 - Pour in the chicken broth, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Let the broth 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, mixing 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 silky 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 -
- Everything cooks in one pan, which means the flavor builds on itself and you only wash one skillet.
- The sauce is rich enough to feel like a splurge but comes together with ingredients you probably already have.
02 -
- If you move the chicken around while it sears, the skin will tear and stick, so be patient and let the crust release on its own.
- Simmering too aggressively will cause the cream to break and look grainy instead of smooth.
03 -
- Let the chicken rest for a couple of minutes after searing before returning it to the sauce so the juices redistribute and the meat stays tender.
- Toast the dried herbs in the hot pan for about 10 seconds before adding the liquids to wake up their essential oils and deepen the flavor dramatically.