Creamy Garlic Chicken Thighs (Printable Version)

Tender chicken thighs in a creamy garlic and herb sauce, finished with fresh parsley for a comforting 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 Make It:

01 - Pat the chicken thighs dry with paper towels and season both sides generously with salt and freshly ground black pepper.
02 - Heat the olive oil and butter 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 golden brown and crispy. Remove the chicken from the skillet and set it aside on a plate.
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 frequently to prevent burning.
05 - Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet to release the fond and build flavor.
06 - Reduce the heat to medium-low. Stir in the heavy cream, dried thyme, dried rosemary, dried oregano, and chopped parsley. Mix until well combined and the sauce is smooth.
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 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 luxurious consistency.
09 - Taste the sauce and adjust the seasoning with salt and pepper if needed. Garnish with additional fresh parsley and serve immediately over mashed potatoes, rice, or alongside crusty bread.

# Helpful Hints:

01 -
  • The sauce practically makes itself while the chicken simmers, so you get a luxurious meal with almost no hands on effort.
  • Everything cooks in one pan, which means the chicken flavors the sauce and the sauce bastes the chicken in a beautiful little cycle.
  • It is genuinely gluten free without tasting like you compromised on anything at all.
02 -
  • If you rush the sear and move the chicken too early, the skin will tear and stick to the pan instead of releasing cleanly when it is properly browned.
  • Keep the heat at medium low during the simmer, because boiling the cream causes it to separate and turn grainy instead of smooth.
03 -
  • Let the chicken rest for a couple of minutes after the sear before returning it to the sauce so the juices redistribute and the meat stays incredibly moist.
  • Crushing the dried herbs between your palms directly over the pan releases their essential oils and makes the sauce taste noticeably more vibrant.

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