Creamy Garlic Chicken Thighs (Printable)

Tender chicken thighs in a creamy garlic-herb sauce, ready in 35 minutes for a comforting weeknight meal.

# 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 It:

01 - Pat the chicken thighs thoroughly dry with paper towels. Season both sides generously with salt and freshly ground black pepper.
02 - Set a large skillet over medium-high heat. Add the olive oil and butter, allowing the butter to melt and begin foaming.
03 - Place the chicken thighs skin side down in the hot skillet. Sear for 5 to 6 minutes per side until the skin turns a deep golden brown and releases easily from the pan. 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, being careful not to let it brown.
05 - Pour in the chicken broth, using a wooden spoon to scrape up all the 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. Whisk gently until the sauce is smooth and well combined.
07 - Return the seared chicken thighs to the skillet, arranging them skin side up. Spoon some of the cream sauce over the top of each piece.
08 - Cover the skillet with a tight-fitting lid and reduce the heat to a gentle simmer. Cook for 15 minutes, or until the chicken reaches an internal temperature of 165°F and the sauce has thickened to a luxurious consistency.
09 - Taste the sauce and adjust the salt and pepper as needed. Transfer to serving plates and garnish with additional fresh parsley. Serve immediately alongside mashed potatoes, rice, or crusty bread.

# Expert Tips:

01 -
  • Everything cooks in one pan, which means all those crispy golden bits get swept right into the sauce where they belong.
  • The cream sauce is versatile enough to pair with whatever side you have handy, from rice to mashed potatoes to a chunk of torn baguette.
02 -
  • If you move the chicken too soon while searing, the skin tears and sticks to the pan, so trust the process and let it release naturally when its ready.
  • Simmering with the lid on traps enough moisture to keep the meat tender while the sauce reduces to just the right consistency.
03 -
  • Let the chicken rest for five minutes after searing before returning it to the sauce so the juices redistribute and the meat stays incredibly tender.
  • Tasting the sauce right before serving and adding a tiny pinch of salt at that stage fixes almost any flatness you might notice.

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