Creamy Garlic Chicken Thighs (Printable)
Chicken thighs braised in a creamy garlic-herb sauce for a cozy one-pan dinner.
# 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 Cook:
01 - Pat the chicken thighs thoroughly dry with paper towels. Season both sides generously with salt and freshly ground black pepper.
02 - Heat olive oil and butter together in a large skillet over medium-high heat until the butter is melted and beginning to foam.
03 - Place the chicken thighs skin side down in the skillet. 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, scraping up all the browned bits from the bottom of the pan with a wooden spoon. 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. Mix until the sauce is smooth and well combined.
07 - Return the seared chicken thighs to the skillet, placing them skin side up. Spoon some of the cream sauce over the top of each thigh.
08 - Cover the skillet with a lid and reduce the heat to a gentle simmer. Cook for 15 minutes, or until the chicken reaches an internal temperature of 165°F and the sauce has thickened to a luscious 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 Tips:
01 -
- Everything cooks in one pan, which means the chicken flavors the sauce and the sauce braises the chicken in a beautiful loop of deliciousness.
- The cream sauce is so good you will catch yourself standing at the stove eating it with a spoon before dinner even makes it to a plate.
02 -
- If the sauce is still thin after 15 minutes, uncover the pan and simmer for 3 to 5 more minutes to let it reduce and concentrate.
- Do not crank the heat to speed things up or the cream will break and separate instead of becoming silky.
03 -
- If you are using boneless skinless thighs, cut the braise time down to 8 to 10 minutes or they will overcook and turn stringy.
- Always check that your chicken broth is labeled gluten free if that matters to you, because not all brands are.