Creamy Garlic Chicken Thighs (Printable)

Bone-in chicken thighs in a creamy garlic-herb sauce, simmered until tender and finished with fresh parsley.

# 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

# Directions:

01 - Pat the chicken thighs dry with paper towels and season generously on all sides with salt and freshly ground black pepper.
02 - Heat the olive oil and butter together in a large skillet with a lid over medium-high heat until the butter is melted and foaming.
03 - Place the chicken thighs skin side down in the skillet and sear for 5 to 6 minutes until the skin is deeply golden brown and crispy. Flip and sear the other side for an additional 5 to 6 minutes. Remove the chicken from the skillet and set aside on a plate.
04 - Reduce the heat to medium. Add the diced onion to the same skillet and cook for 2 to 3 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and cook for 1 minute until fragrant, being careful not to let it brown.
05 - Pour in the chicken broth, using a wooden spoon to scrape up all the caramelized brown bits from the bottom of the skillet. Let the broth simmer for 1 to 2 minutes to reduce slightly.
06 - Reduce the heat to medium-low. Stir in the heavy cream, dried thyme, dried rosemary, dried oregano, and chopped parsley. Whisk gently 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 sauce over each thigh. Cover with the lid and let 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.
08 - Remove the lid and taste the sauce, adjusting the seasoning with additional salt and pepper if needed. Garnish generously with extra fresh parsley and serve immediately over mashed potatoes, rice, or alongside crusty bread.

# Expert Tips:

01 -
  • One pan means you get all that caramelized flavor built right into the sauce without a sink full of dishes.
  • The cream sauce is so good you will want to drink it straight from the skillet once nobody is looking.
02 -
  • If the sauce looks curdled or separated your heat was too high so always keep it at a gentle bubble never a rolling boil.
  • Check that your chicken broth is labeled gluten-free because some brands sneak in wheat as a thickener.
03 -
  • Let the chicken come to room temperature for fifteen minutes before searing so it cooks evenly and the skin crisps up faster.
  • Use a lid that fits tightly because steam escaping means your sauce will not thicken properly no matter how long you simmer.

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