Creamy Garlic Chicken Thighs (Printable)

Tender chicken thighs in a garlicky cream with thyme, rosemary and parsley. One-pan, gluten-free, ready in 35 minutes.

# What You'll 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 Make:

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 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 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 until the sauce is smooth and well combined.
07 - Return the seared chicken thighs to the skillet, skin side up, and spoon some of the sauce over the top. Cover 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.
08 - Taste the sauce and adjust seasoning with additional salt and pepper as needed. Garnish with extra chopped fresh parsley and serve immediately.

# Expert Tips:

01 -
  • One pan means you get a luxurious meal with almost no cleanup, which honestly feels like cheating.
  • The cream sauce absorbs every bit of flavor from the browned chicken skin, herbs, and garlic, creating something far greater than the sum of its parts.
02 -
  • If the heat is too high when you add the cream it can break and look grainy, so always drop to medium-low before pouring it in.
  • The sauce will continue to thicken as it sits off the heat, so pull it from the stove when it is just slightly thinner than you want it.
03 -
  • Dry the chicken skin thoroughly before searing because even a little moisture will prevent it from getting truly crispy and golden.
  • Crush the dried rosemary between your palms right before adding it to bloom the essential oils and make the flavor significantly more vibrant.

Go Back