Creamy Garlic Chicken Thighs (Printer-Friendly)

Tender chicken thighs in a silky garlic cream sauce with thyme and rosemary, ready in about 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 It:

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 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 golden brown and crispy. Remove the chicken from the skillet and set aside on a plate.
04 - In the same skillet, add the diced onion and cook for 2 to 3 minutes until softened. Add the minced garlic and cook for an additional 1 minute until fragrant.
05 - Pour in the chicken broth, scraping up any browned bits from the bottom of the pan to incorporate all the flavorful 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, stirring until well combined.
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.
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 rich consistency.
09 - Taste the sauce and adjust the seasoning with salt and pepper as needed. Garnish with additional fresh parsley and serve immediately.

# Expert Advice:

01 -
  • The sauce practically builds itself in the same pan you sear the chicken, so every caramelized bit gets folded back into something luxurious.
  • It tastes like you spent hours at the stove, but the whole thing comes together in about half an hour.
02 -
  • If you rush the sear and try to flip the chicken before the skin releases naturally, you will tear it and lose that beautiful crust.
  • Simmering on too high a heat will cause the cream to break and separate, so keep it gentle and patient.
03 -
  • Let the chicken rest for a couple of minutes after searing before returning it to the sauce so the juices redistribute and stay inside where they belong.
  • Crush the dried rosemary between your palms right before adding it to release the essential oils and make the flavor twice as vibrant.

Go Back