Creamy Garlic Chicken Thighs (Print Version)

Tender, seared chicken thighs in a rich garlic cream sauce finished with thyme, rosemary and fresh parsley.

# What You Need:

→ Meats

01 - 4 bone-in, skin-on chicken thighs

→ Vegetables & Aromatics

02 - 5 cloves garlic, minced
03 - 1 small onion, finely diced

→ Dairy

04 - 1 cup heavy cream
05 - 2 tablespoons unsalted butter

→ Liquids

06 - ½ cup chicken broth

→ Herbs & Spices

07 - 1 teaspoon dried thyme
08 - 1 teaspoon dried rosemary
09 - ½ teaspoon dried oregano
10 - 1 tablespoon fresh parsley, chopped (plus extra for garnish)
11 - Salt and freshly ground black pepper, to taste

→ Oils

12 - 1 tablespoon olive oil

# How To Make It:

01 - Pat the chicken thighs dry with paper towels and season both sides generously with salt and freshly ground black pepper.
02 - Heat olive oil and butter in a large skillet over medium-high heat until the butter melts and begins to foam.
03 - Place the chicken thighs skin side down in the skillet and sear for 5 to 6 minutes per side until the skin is golden brown and crispy. Remove the chicken from the skillet and set aside on a plate.
04 - In the same skillet, add the diced onion and cook for 2 to 3 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant, stirring frequently to prevent burning.
05 - Pour in the chicken broth, using a wooden spoon to scrape up any browned bits from the bottom of the skillet. Let the liquid reduce slightly for about 1 minute.
06 - Reduce the heat to medium-low. Stir in the heavy cream, dried thyme, dried rosemary, dried oregano, and chopped parsley, mixing until the sauce is smooth and well combined.
07 - Return the seared chicken thighs to the skillet, placing them skin side up. Spoon some of the sauce over the top of each thigh.
08 - Cover the skillet with a lid and simmer over medium-low heat for 15 minutes, or until the chicken is cooked through to an internal temperature of 165°F and the sauce has thickened to a creamy consistency.
09 - Taste the sauce and adjust the seasoning with salt and pepper if needed. Garnish with additional chopped parsley and serve immediately over mashed potatoes, rice, or alongside crusty bread.

# Handy Tips:

01 -
  • Everything cooks in one skillet, which means the flavors build on each other and you only wash one pan.
  • The creamy garlic herb sauce tastes like it took hours but comes together in about thirty five minutes.
  • Bone in skin on thighs stay incredibly juicy and release their goodness right into the sauce.
02 -
  • If you move the chicken around while it sears the skin will tear and you will lose that gorgeous crust so just let it sit undisturbed.
  • The sauce will look thin at first but it thickens beautifully during the covered simmer so trust the process and do not crank up the heat.
03 -
  • Let the chicken rest for a minute after searing before returning it to the pan so the juices redistribute and the meat stays moist.
  • Patting the skin completely dry before seasoning is the single most important step for getting that shatteringly crisp golden crust.

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