Description
A fast and comforting dish featuring crispy chicken thighs in a rich, garlicky cream sauce, perfect for weeknight dinners.
Ingredients
- 8 bone-in, skin-on chicken thighs (about 2 lbs)
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder (optional)
- 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
Instructions
- Pat the chicken thighs completely dry with paper towels. Season both sides generously with salt, pepper, and the optional garlic powder.
- Heat the olive oil in a large skillet over medium-high until shimmering. Place the thighs skin-side down and sear for 6–8 minutes until deeply golden and crisp.
- Flip the thighs and cook another 5–6 minutes until cooked through; check internal temperature reaches 165°F (74°C). Remove the chicken and set aside.
- Add butter to the pan; once melted, add minced garlic and cook until fragrant (about 30–45 seconds).
- Pour in the chicken broth and scrape up browned bits. Bring to a simmer for 3–4 minutes.
- Stir in the heavy cream and simmer for 2–3 minutes to thicken.
- Add grated Parmesan and stir until smooth. Return chicken to the skillet, spoon sauce over, and warm through for about a minute. Garnish with chopped parsley and serve.
Notes
Use boneless thighs for faster cooking; consider low-fat cream for lighter versions, but it may thin the sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: American