Creamy Garlic Chicken Thighs (Printable Version)

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

# Directions:

01 - Pat the chicken thighs dry with paper towels and season generously on both sides with salt and freshly ground black pepper.
02 - Heat 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 per side until the skin is deeply golden brown and crisp. Remove the chicken from the skillet and set aside on a plate.
04 - In the same skillet, add the finely diced onion and cook for 2 to 3 minutes until softened and translucent. Add the minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.
05 - Pour in the chicken broth, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Let the broth 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, placing them skin side up. Spoon some of the cream 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 silky consistency.
09 - Taste the sauce and adjust the seasoning with additional salt and pepper if needed. Garnish with extra chopped fresh parsley and serve immediately over mashed potatoes, rice, or alongside crusty bread.

# Expert Hints:

01 -
  • One pan means you get all the flavor and barely any dishes, which is the closest thing to magic I know.
  • The sauce is so good people will literally scoop it up with bread and ask you to make extra next time.
  • It feels fancy enough for company but easy enough for a Tuesday when you are running on fumes.
02 -
  • Do not move the chicken around while it sears because patience is what gives you that shatteringly crisp skin.
  • If the sauce looks too thin at the end, just let it simmer uncovered for a few more minutes and it will pull together beautifully.
03 -
  • Let the chicken sit out for about 15 minutes before searing so it cooks evenly and the skin crisps up instead of steaming.
  • Use a skillet that goes from stovetop to table because serving it right out of the pan makes the whole meal feel more special.

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