Why Make This Recipe
Creamy Garlic Chicken Thighs are a delightful dish that brings a restaurant-style experience right to your kitchen. This recipe is not only quick, taking just 30 minutes, but also incredibly rich and satisfying. The combination of tender chicken thighs, fragrant garlic, and creamy sauce makes for a dinner that everyone will love.
How to Make Creamy Garlic Chicken Thighs
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 butter (Unsalted)
- 6 cloves garlic (Minced)
- 1/2 cup chicken broth (Low sodium)
- 1 cup heavy cream
- 1/2 cup parmesan cheese (Freshly grated)
- 2 tbsp fresh parsley (Chopped, for garnish)
Directions
- Pat the chicken thighs completely dry with paper towels. Season generously on all sides with salt, pepper, and garlic powder.
- Heat olive oil in a large skillet over medium-high heat. Place chicken thighs skin-side down and sear for 6-8 minutes until golden brown and crispy. Flip and cook for another 5-6 minutes until cooked through. Remove chicken and set aside.
- Reduce heat to medium. Add butter to the skillet. Once melted, add the minced garlic and cook for 30 seconds until fragrant.
- Pour in the chicken broth, scraping up any browned bits. Bring to a simmer and let it reduce for 3-4 minutes.
- Stir in the heavy cream and simmer for 2-3 minutes to thicken. Reduce heat to low and stir in the Parmesan cheese until melted and smooth.
- Return the chicken thighs to the skillet, spooning sauce over them. Garnish with fresh parsley and serve immediately.
How to Serve Creamy Garlic Chicken Thighs
Serve these chicken thighs with a side of pasta, rice, or crusty bread to soak up the delicious creamy sauce. A fresh salad or steamed vegetables also makes a perfect complement to balance the richness of the dish.
How to Store Creamy Garlic Chicken Thighs
To store leftovers, let the chicken cool completely and place it in an airtight container. It can last in the refrigerator for up to 3 days. Reheat on the stove over low heat or in the microwave until heated through.
Tips to Make Creamy Garlic Chicken Thighs
- Make sure to dry the chicken thighs well before cooking. This helps to achieve a nice crispy skin.
- Use fresh garlic for the best flavor. You can adjust the amount according to your taste.
- For a bit of heat, consider adding a pinch of red pepper flakes when cooking the garlic.
Variation
If you want a twist on this recipe, you can substitute chicken thighs with chicken breasts. Just be aware that you might need to adjust the cooking time, as breasts may cook faster than thighs.
FAQs
What can I serve with Creamy Garlic Chicken Thighs?
You can serve it with pasta, rice, mashed potatoes, or a fresh side salad.
Can I use another type of cheese?
Yes, you can use other cheeses like mozzarella or cheddar, but the flavor will differ slightly from the original recipe.
Can I freeze Creamy Garlic Chicken Thighs?
Yes, you can freeze the chicken thighs in an airtight container for up to 3 months. Just make sure to reheat thoroughly before serving.
Creamy Garlic Chicken Thighs
Ingredients
Main Ingredients
- 8 pieces bone-in, skin-on chicken thighs (About 2 lbs.) Pat them very dry.
- 1 tbsp olive oil
- 1 tsp salt Season generously.
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 2 tbsp butter (Unsalted)
- 6 cloves garlic (Minced) Use fresh garlic for the best flavor.
- 1/2 cup chicken broth (Low sodium)
- 1 cup heavy cream
- 1/2 cup parmesan cheese (Freshly grated) Can be substituted with other cheeses.
- 2 tbsp fresh parsley (Chopped, for garnish)
Instructions
Preparation
- Pat the chicken thighs completely dry with paper towels. Season generously on all sides with salt, pepper, and garlic powder.
Cooking
- Heat olive oil in a large skillet over medium-high heat. Place chicken thighs skin-side down and sear for 6-8 minutes until golden brown and crispy.
- Flip and cook for another 5-6 minutes until cooked through. Remove chicken and set aside.
- Reduce heat to medium. Add butter to the skillet. Once melted, add the minced garlic and cook for 30 seconds until fragrant.
- Pour in the chicken broth, scraping up any browned bits. Bring to a simmer and let it reduce for 3-4 minutes.
- Stir in the heavy cream and simmer for 2-3 minutes to thicken. Reduce heat to low and stir in the Parmesan cheese until melted and smooth.
- Return the chicken thighs to the skillet, spooning sauce over them. Garnish with fresh parsley and serve immediately.