Creamy Garlic Chicken Thighs (Print Layout)

Tender chicken thighs in a garlicky cream and herb sauce, finished in one skillet for an easy, comforting meal.

# 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

# Directions:

01 - Pat the chicken thighs dry with paper towels and season generously on all sides with salt and freshly ground black pepper.
02 - Heat olive oil and butter together in a large skillet over medium-high heat until the butter is melted and lightly foaming.
03 - Place the chicken thighs skin side down in the skillet and sear for 5 to 6 minutes per side until deeply golden brown and crispy. Transfer 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 cook for 1 minute until fragrant, stirring constantly to prevent burning.
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, blending everything together until smooth.
07 - Return the seared chicken thighs to the skillet, placing them skin side up. Spoon some of the sauce over the top of each piece.
08 - Cover the skillet with a 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 the seasoning with salt and pepper as needed. Garnish with additional fresh parsley and serve immediately over mashed potatoes, rice, or crusty bread.

# Expert Suggestions:

01 -
  • The sauce is so good you will catch yourself eating it off a spoon before the chicken even makes it to a plate.
  • Everything cooks in one pan, which means the flavor builds on itself and the cleanup is almost nothing.
  • It tastes like something you would order at a cozy bistro, but it comes together with basic grocery store ingredients.
02 -
  • If you move the chicken too early while searing, the skin will tear and stick to the pan, so wait until it releases naturally.
  • A full simmer means tiny bubbles, not a rolling boil, or the cream will separate and look grainy instead of silky.
  • If your sauce is still thin at the end, remove the chicken and let the sauce bubble uncovered for two to three minutes until it coats a spoon.
03 -
  • Take the chicken out of the fridge fifteen minutes before cooking so it sears evenly instead of steaming.
  • Crumble the dried herbs between your fingers as you add them to wake up the oils and release more fragrance into the sauce.

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