Creamy Garlic Chicken Thighs

why make this recipe

Creamy Garlic Chicken Thighs are perfect for those busy evenings when you want a delicious meal in just 30 minutes. This restaurant-style dish is rich, savory, and full of flavor, making it a favorite among family and guests alike. The chicken is crispy on the outside and juicy on the inside, all smothered in a creamy garlic sauce that will leave everyone wanting more.

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:

1. Pat the chicken thighs completely dry with paper towels. Season generously on all sides with salt, pepper, and garlic powder.
2. 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.
3. Reduce heat to medium. Add butter to the skillet. Once melted, add the minced garlic and cook for 30 seconds until fragrant.
4. Pour in the chicken broth, scraping up any browned bits. Bring to a simmer and let it reduce for 3-4 minutes.
5. 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.
6. 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 the Creamy Garlic Chicken Thighs hot, ladling the rich sauce over each thigh. Pair it with sides like mashed potatoes, rice, or steamed vegetables for a complete meal. Don’t forget a sprinkle of fresh parsley on top for added color!

how to store Creamy Garlic Chicken Thighs

If you have leftovers, store them in an airtight container in the refrigerator. They will last for up to 3 days. To reheat, simply warm them in a skillet over medium heat until heated through, adding a splash of chicken broth or cream to keep the sauce creamy.

tips to make Creamy Garlic Chicken Thighs

• Make sure to pat the chicken thighs dry well for a crispier skin.
• Fresh garlic gives the best flavor, but you can use garlic powder in a pinch.
• Don’t skip the step of scraping up the browned bits from the skillet; they add incredible flavor to your sauce.
• For an extra touch, try adding some spinach or sun-dried tomatoes to the sauce before serving.

variation

For a bit of tang, add a splash of lemon juice or a tablespoon of Dijon mustard to the sauce. You can also substitute chicken thighs with chicken breasts for a lighter version.

FAQs

1. Can I use boneless chicken thighs instead?
Yes, boneless chicken thighs will work, but they may cook faster, so adjust your cooking time accordingly.

2. Is there a substitute for heavy cream?
You can use half-and-half or a mixture of milk and cornstarch for a lighter sauce, but the texture will be different.

3. Can I freeze Creamy Garlic Chicken Thighs?
Yes, you can freeze the cooked chicken in an airtight container for up to 2 months. Just reheat gently to avoid overcooking.

Creamy Garlic Chicken Thighs

Creamy Garlic Chicken Thighs are a quick and flavorful dish perfect for busy evenings, featuring crispy skin and a rich garlic sauce.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Comfort Food

Calories: 500

Ingredients Method Notes

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) Fresh garlic gives the best flavor
• 1/2 cup chicken broth (Low sodium)
• 1 cup heavy cream Can substitute with half-and-half for a lighter version
• 1/2 cup parmesan cheese (Freshly grated)
• 2 tbsp fresh parsley (Chopped, for garnish) For garnish

Method

 

Preparation

1. Pat the chicken thighs completely dry with paper towels. Season generously on all sides with salt, pepper, and garlic powder.

Cooking

1. 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.
2. Flip and cook for another 5-6 minutes until cooked through. Remove chicken and set aside.
3. Reduce heat to medium. Add butter to the skillet. Once melted, add the minced garlic and cook for 30 seconds until fragrant.
4. Pour in the chicken broth, scraping up any browned bits. Bring to a simmer and let it reduce for 3-4 minutes.
5. Stir in the heavy cream and simmer for 2-3 minutes to thicken.
6. Reduce heat to low and stir in the Parmesan cheese until melted and smooth.
7. Return the chicken thighs to the skillet, spooning sauce over them. Garnish with fresh parsley and serve immediately.

Notes

Make sure to pat the chicken thighs dry well for a crispier skin. Don't skip the step of scraping up the browned bits from the skillet; they add incredible flavor to your sauce. For an extra touch, try adding some spinach or sun-dried tomatoes to the sauce before serving.