Description
A cozy, restaurant-quality weeknight dinner featuring crispy chicken thighs in a rich garlic-parmesan cream sauce.
Ingredients
- 4 bone-in, skin-on chicken thighs (about 1.25–1.5 lb total)
- 1 tbsp olive oil
- 2 tbsp unsalted butter
- 6 cloves garlic, minced
- 1/2 tsp garlic powder
- 1/2 cup low-sodium chicken broth
- 1 cup heavy cream
- 1/2 cup Parmesan cheese, grated
- 1 tsp salt (adjust to taste)
- 1/2 tsp black pepper
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- Pat the chicken thighs very dry with paper towels and season both sides with salt and black pepper.
- Warm the olive oil and butter in a skillet over medium heat until the butter is foamy.
- Add the chicken thighs skin-side down and cook for 6–8 minutes until the skin is deep golden.
- Flip the chicken and cook for another 5 minutes until browned.
- Transfer the chicken to a plate and keep the rendered fat in the skillet.
- Add minced garlic to the skillet and sauté for about 1 minute until fragrant.
- Sprinkle garlic powder, pour in chicken broth, and scrape up browned bits from the pan.
- Lower heat, add heavy cream and Parmesan, and stir until the sauce is smooth.
- Return the chicken to the skillet, cover, and simmer gently for about 10 minutes until cooked through.
- Spoon sauce over the chicken and finish with chopped parsley before serving.
Notes
For leaner meat, boneless thighs or breasts can be used, but they will cook faster. To lighten the sauce, half-and-half can be substituted, though the texture will differ.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: American