Description
A quick and indulgent weeknight dinner featuring crispy chicken thighs and a rich garlic cream sauce.
Ingredients
- 4 bone-in, skin-on chicken thighs (about 1.25–1.5 lb total)
- 1 tbsp olive oil
- 2 tbsp unsalted butter
- 6 cloves garlic, minced
- 1/2 tsp garlic powder
- 1/2 cup low-sodium chicken broth
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- 1 tsp salt (adjust to taste)
- 1/2 tsp black pepper
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- Pat the chicken thighs dry and season both sides with the salt and black pepper.
- Heat the olive oil and butter in a large skillet over medium heat.
- Add the chicken thighs skin side down and cook for 6–8 minutes until the skin is golden and releases easily from the pan.
- Flip the chicken and cook for another 5 minutes.
- Transfer the chicken to a plate and set aside, leaving the rendered fat in the skillet.
- Add minced garlic to the skillet and sauté for about 1 minute.
- Sprinkle in garlic powder, pour in chicken broth, and scrape up any browned bits.
- Lower the heat, pour in heavy cream, and add Parmesan, stirring until smooth.
- Return chicken to the skillet, skin side up, cover, and simmer for about 10 minutes until fully cooked.
- Garnish with fresh parsley before serving.
Notes
Use low-sodium broth for better salt control. For a lighter sauce, swap heavy cream for half-and-half. Dairy-free options include coconut milk.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: American