Creamy Garlic Chicken Thighs (Print version)

Golden chicken thighs bathed in a creamy garlic and herb sauce, ideal with mashed potatoes or crusty bread.

# What goes in:

→ 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

# Cooking steps:

01 - Pat the chicken thighs thoroughly dry with paper towels and season both sides generously with salt and freshly ground black pepper.
02 - Heat olive oil and butter together in a large skillet with a lid over medium-high heat until the butter is melted 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 deeply golden brown and crispy. Transfer the chicken to a plate and set aside.
04 - In the same skillet, add the diced onion and cook for 2 to 3 minutes until softened and translucent. Add the minced garlic and stir for 1 minute until fragrant.
05 - Pour in the chicken broth, using a wooden spoon to scrape up any browned bits from the bottom of the pan. 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, whisking gently until the sauce is smooth and well combined.
07 - Return the seared chicken thighs to the skillet, positioning them skin side up. Spoon some of the cream sauce over the top of each thigh.
08 - Cover the skillet with the lid and simmer gently for 15 minutes, or until the chicken is cooked through to an internal temperature of 165°F and the sauce has thickened to a silky consistency.
09 - Taste the sauce and adjust seasoning with additional salt and pepper if needed. Garnish with extra chopped parsley and serve immediately over mashed potatoes, rice, or alongside crusty bread.

# Tips from flavorandfeast:

01 -
  • One pan means you get all the flavor and barely any dishes, which is honestly the dream on busy weeknights.
  • The garlic cream sauce is so good you will catch yourself spooning it straight from the pan before it even reaches a plate.
02 -
  • If you add the cream while the heat is too high, it will curdle and separate into grainy streaks, so always drop to medium-low first.
  • Resist the urge to move the chicken while it sears, because patience is what gives you that shatteringly crisp skin.
03 -
  • Take the chicken out of the fridge 15 minutes before cooking so it comes closer to room temperature, ensuring even cooking from edge to bone.
  • Toast your dried herbs in the hot pan for about 10 seconds before adding liquid to intensify their flavor tenfold.

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