Why Make This Recipe
Creamy Garlic Chicken Thighs are a perfect dish for anyone looking for a quick and satisfying meal. In just 30 minutes, you can create a flavorful restaurant-style dish right at home. The combination of juicy chicken, rich cream sauce, and garlic makes for a delightful experience. It’s a great choice for busy weeknights or when you have guests over.
How to Make Creamy Garlic Chicken Thighs
Ingredients
- 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 butter (Unsalted)
- 6 cloves garlic (Minced)
- 1/2 cup chicken broth (Low sodium)
- 1 cup heavy cream
- 1/2 cup parmesan cheese (Freshly grated)
- 2 tbsp fresh parsley (Chopped, for garnish)
Directions
- Pat the chicken thighs completely dry with paper towels. Season generously on all sides with salt, pepper, and garlic powder.
- Heat olive oil in a large skillet over medium-high heat. Place chicken thighs skin-side down and sear for 6-8 minutes until golden brown and crispy. Flip and cook for another 5-6 minutes until cooked through. Remove chicken and set aside.
- Reduce heat to medium. Add butter to the skillet. Once melted, add the minced garlic and cook for 30 seconds until fragrant.
- Pour in the chicken broth, scraping up any browned bits. Bring to a simmer and let it reduce for 3-4 minutes.
- Stir in the heavy cream and simmer for 2-3 minutes to thicken. Reduce heat to low and stir in the Parmesan cheese until melted and smooth.
- Return the chicken thighs to the skillet, spooning sauce over them. Garnish with fresh parsley and serve immediately.
How to Serve Creamy Garlic Chicken Thighs
Serve these creamy garlic chicken thighs with a side of mashed potatoes, rice, or your favorite vegetables. The rich sauce pairs well with starchy sides as it adds flavor and moisture.
How to Store Creamy Garlic Chicken Thighs
If you have leftovers, let them cool before transferring to an airtight container. Store in the refrigerator for up to 3 days. To reheat, warm in a pan on the stove or in the microwave until heated through.
Tips to Make Creamy Garlic Chicken Thighs
- Ensure the chicken is very dry before seasoning; this helps achieve a crispy skin.
- Use fresh garlic for the best flavor.
- Don’t rush the sauce; let it simmer to develop a rich taste.
Variation
Feel free to add vegetables like spinach or mushrooms to the sauce for extra flavor and nutrition. You can also swap chicken thighs for chicken breasts if you prefer a leaner cut.
FAQs
1. Can I use boneless chicken thighs?
Yes, you can use boneless chicken thighs. Just adjust the cooking time since they will cook faster.
2. Is it necessary to use heavy cream?
Heavy cream gives the sauce its richness, but you can use half-and-half for a lighter version.
3. Can I make this dish in advance?
While this dish is best enjoyed fresh, you can prepare the sauce ahead of time and store it separately. Reheat before adding the chicken and serving.
Creamy Garlic Chicken Thighs
Ingredients
Main Ingredients
- 8 pieces bone-in, skin-on chicken thighs (About 2 lbs.) Pat them very dry.
- 1 tbsp olive oil
- 1 tsp salt For seasoning.
- 1/2 tsp black pepper For seasoning.
- 1/2 tsp garlic powder For seasoning.
- 2 tbsp butter (Unsalted)
- 6 cloves garlic (Minced) For flavor.
- 1/2 cup chicken broth (Low sodium)
- 1 cup heavy cream For sauce richness.
- 1/2 cup parmesan cheese (Freshly grated)
- 2 tbsp fresh parsley (Chopped, for garnish)
Instructions
Preparation
- Pat the chicken thighs completely dry with paper towels. Season generously on all sides with salt, pepper, and garlic powder.
Cooking
- Heat olive oil in a large skillet over medium-high heat.
- Place chicken thighs skin-side down and sear for 6-8 minutes until golden brown and crispy.
- Flip and cook for another 5-6 minutes until cooked through. Remove chicken and set aside.
- Reduce heat to medium. Add butter to the skillet. Once melted, add the minced garlic and cook for 30 seconds until fragrant.
- Pour in the chicken broth, scraping up any browned bits. Bring to a simmer and let it reduce for 3-4 minutes.
- Stir in the heavy cream and simmer for 2-3 minutes to thicken.
- Reduce heat to low and stir in the Parmesan cheese until melted and smooth.
- Return the chicken thighs to the skillet, spooning sauce over them. Garnish with fresh parsley and serve immediately.
