Description
A savory delight featuring juicy chicken thighs in a rich garlic cream sauce, perfect for weeknight dinners.
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 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
- Pat the chicken thighs dry with paper towels.
- Season the chicken on all sides with salt, pepper, and garlic powder.
- Heat olive oil in a large skillet over medium-high heat. Sear the chicken skin-side down for 6-8 minutes until golden brown.
- Flip the chicken and cook for an additional 5-6 minutes until fully cooked through. Remove the chicken from the skillet and set aside.
- Lower the heat to medium, add butter to the skillet, and melt.
- Add minced garlic and sauté for about 30 seconds until fragrant.
- Pour in the chicken broth and simmer for 3-4 minutes.
- Stir in heavy cream and let it simmer for 2-3 minutes until thickened.
- Add Parmesan cheese, stirring until melted into a smooth sauce.
- Return chicken thighs to the skillet, spoon sauce over, and garnish with parsley.
- Serve immediately and enjoy!
Notes
For a lighter version, substitute heavy cream with half-and-half or whole milk. Store leftovers in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat gently.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Searing, Simmering
- Cuisine: American