Description
A delightful mix of creamy, garlicky goodness and succulent chicken thighs, ready in just 30 minutes.
Ingredients
Scale
- 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 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, for garnish)
Instructions
- Start by patting the chicken thighs completely dry with paper towels.
- Generously season the thighs on all sides with salt, pepper, and garlic powder.
- Heat the olive oil in a large skillet over medium-high heat.
- Carefully place the chicken thighs skin-side down into the skillet and sear for about 6-8 minutes.
- Flip the chicken and cook for another 5-6 minutes until they’re cooked through.
- Remove the chicken from the skillet and set aside.
- Lower the heat to medium and introduce the butter to the hot skillet.
- Cook for around 30 seconds until the garlic is fragrant.
- Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet.
- Bring it to a simmer and let it reduce for about 3-4 minutes.
- Stir in the heavy cream and let simmer for another 2-3 minutes.
- Reduce the heat to low and add the Parmesan cheese, stirring until it melts into a smooth sauce.
- Return the chicken thighs to the skillet, spooning the creamy sauce over them.
- Garnish with fresh parsley and serve immediately.
Notes
Pat the chicken dry for crispy skin. Use fresh garlic for robust flavor. Monitor the heat to prevent burning the sauce.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Searing
- Cuisine: American
Nutrition
- Serving Size: 1 thigh with sauce
- Calories: 450
- Sugar: 1g
- Sodium: 600mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 120mg