Description
A quick and delicious restaurant-style recipe for creamy garlic chicken thighs, combining succulent chicken with a rich garlic cream sauce.
Ingredients
Scale
- 8 bone-in, skin-on chicken thighs (about 2 lbs., pat them very dry)
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 2 tbsp unsalted butter
- 6 cloves garlic (minced)
- 1/2 cup low sodium chicken broth
- 1 cup heavy cream
- 1/2 cup freshly grated parmesan cheese
- 2 tbsp fresh parsley (chopped, for garnish)
Instructions
- Pat the chicken thighs completely dry with paper towels and season generously on all sides with salt, pepper, and garlic powder.
- Heat olive oil in a large skillet over medium-high heat. Once hot, place chicken thighs skin-side down and sear for 6-8 minutes until golden brown and crispy.
- Flip the chicken thighs and cook for an additional 5-6 minutes until cooked through and no longer pink in the center. Remove chicken and set aside.
- Reduce heat to medium, add butter to the skillet, and melt. Add minced garlic and cook for about 30 seconds until fragrant.
- Pour in chicken broth, scraping up browned bits from the skillet, and let it simmer for 3-4 minutes.
- Stir in heavy cream and simmer for 2-3 minutes until it thickens slightly.
- Gradually stir in parmesan cheese until melted and smooth.
- Return chicken thighs to the skillet, spooning the creamy sauce over them, and garnish with fresh parsley. Serve immediately.
Notes
For a thicker sauce, let it simmer longer or add a cornstarch slurry. Use fresh garlic for better flavor and do not overcook the chicken.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Searing and Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 470
- Sugar: 0g
- Sodium: 700mg
- Fat: 36g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 34g
- Cholesterol: 120mg