Description
Easy creamy garlic chicken thighs made in one pan with juicy chicken and a rich pan sauce. This is a comforting weeknight chicken recipe everyone will enjoy.
Ingredients
- 8 bone-in, skin-on chicken thighs, excess fat trimmed
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 6 cloves garlic, minced
- 1 tablespoon all-purpose flour
- 1 cup low-sodium chicken broth
- 1 cup heavy cream
- ½ teaspoon salt, plus more to taste
- ¼ teaspoon black pepper
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- ¼ teaspoon crushed red pepper flakes, optional
- ¼ cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- Lemon wedges for serving
Instructions
- Pat the chicken thighs dry with paper towels and season all over with salt, black pepper, smoked paprika, and garlic powder.
- Heat the olive oil in a large skillet over medium-high heat until hot and shimmering.
- Place the chicken thighs in the skillet skin side down and sear for 6 to 8 minutes without moving, until the skin is deep golden and crisp.
- Flip the chicken thighs and cook for another 5 to 7 minutes until browned on the second side, then transfer them to a plate, leaving the rendered fat in the pan.
- Reduce the heat to medium and add the butter to the skillet, stirring until melted and foamy.
- Add the minced garlic and cook for 30 to 60 seconds, stirring constantly, until fragrant but not browned.
- Sprinkle the flour over the garlic and whisk for 1 minute to form a smooth paste.
- Slowly pour in the chicken broth while whisking, scraping up any browned bits from the bottom of the pan until the mixture is smooth.
- Stir in the heavy cream, salt, black pepper, dried thyme, dried oregano, and crushed red pepper flakes, and bring the sauce to a gentle simmer.
- Return the chicken thighs and any accumulated juices to the skillet, nestling them into the sauce skin side up.
- Reduce the heat to low, cover the skillet, and cook for 15 to 20 minutes, or until the chicken is tender and cooked through.
- Check that the chicken has reached an internal temperature of 165°F 74°C in the thickest part without touching the bone.
- Remove the lid and stir the Parmesan into the sauce, simmering for 2 to 3 minutes until the sauce slightly thickens and coats the back of a spoon.
- Taste and adjust seasoning with more salt and pepper if needed, then sprinkle the chicken with chopped fresh parsley.
- Serve the chicken thighs with spoonfuls of the creamy garlic sauce over mashed potatoes, rice, or pasta, with lemon wedges on the side.
Notes
- Dry the chicken well before seasoning to help the skin sear and crisp instead of steaming.
- Use a large heavy skillet so the chicken has space to brown evenly without overcrowding.
- Let the sauce simmer gently rather than boil so it stays smooth and does not separate.
- Grate the Parmesan finely so it melts quickly and blends evenly into the cream sauce.
- Allow the chicken to rest in the sauce off the heat for a few minutes before serving so the flavors meld.
- Store leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a covered skillet over low heat, adding a splash of chicken broth or cream to loosen the sauce as it warms.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: American