Description
Bright, glossy pan-seared chicken thighs bathed in a creamy, garlic-kissed sauce—perfect for a quick weeknight dinner or casual gathering.
Ingredients
- 4 chicken thighs
- Salt and pepper to taste
- 2 tablespoons olive oil (about 30 ml)
- 4 cloves garlic, minced
- 1 cup chicken broth (240 ml)
- 1 cup heavy cream (240 ml)
- Fresh parsley for garnish
Instructions
- Season the chicken generously with salt and pepper on both sides.
- Heat olive oil in a skillet over medium heat. Add chicken thighs skin-side down and cook for about 6–7 minutes until golden brown.
- Flip the chicken thighs and continue cooking for an additional 6–7 minutes until cooked through. Remove chicken and set aside.
- Sauté minced garlic in the same skillet for about 1 minute until fragrant.
- Pour in chicken broth, bringing it to a simmer, scraping browned bits from the bottom.
- Stir in heavy cream and cook until slightly thickened, about 2–4 minutes over medium-low heat.
- Return chicken thighs to the skillet, coating them with the sauce to warm through.
- Garnish with fresh parsley before serving.
Notes
For a lighter version, substitute heavy cream with half-and-half or a mixture of milk and butter. Store leftovers in an airtight container for up to 3–4 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American