Creamy Garlic Chicken Thighs (Print View)

Bone-in chicken thighs in a creamy garlic-herb sauce, perfect with mashed potatoes or crusty bread.

# 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 Steps:

01 - Pat the chicken thighs dry with paper towels and season both sides generously with salt and freshly ground black pepper.
02 - Heat the olive oil and butter together in a large skillet 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 until the skin is golden brown and crisp. Flip and cook for another 5 to 6 minutes on the other side. Remove the chicken from the skillet and set aside on a plate.
04 - In the same skillet, add the diced onion and cook over medium heat for 2 to 3 minutes until softened. Add the minced garlic and stir for 1 minute until fragrant.
05 - Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet to incorporate all the fond into the sauce.
06 - Reduce the heat to medium-low. Stir in the heavy cream, dried thyme, dried rosemary, dried oregano, and chopped parsley. Stir well to combine all the herbs into the sauce.
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. Cover the skillet with a lid and simmer for 15 minutes, or until the chicken is cooked through to an internal temperature of 165°F and the sauce has thickened.
08 - Taste the sauce and adjust the seasoning with salt and pepper as needed. Garnish with extra fresh parsley and serve immediately over mashed potatoes, rice, or alongside crusty bread.

# Expert Hints:

01 -
  • Everything cooks in one skillet, which means you get maximum flavor and minimum dishwashing.
  • The garlic cream sauce is so good you will want to drink it straight from the pan.
02 -
  • If you move the chicken while it is searing, the skin will tear and stick to the pan, so resist the urge to peek.
  • The sauce will look thin when you first add the cream but it thickens as it simmers with the lid on.
03 -
  • Let the chicken rest for a couple of minutes after searing so the juices redistribute before it goes back into the sauce.
  • Taste the sauce before serving and add a pinch more salt than you think it needs, because the cream dulls seasoning slightly.

Go Back