Creamy Garlic Chicken Thighs (Printable)

Bone-in chicken thighs in a rich garlic-cream sauce with thyme and rosemary, seared then simmered in one skillet.

# 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 generously on both sides with salt and freshly ground black pepper.
02 - Heat olive oil and butter in a large skillet over medium-high heat until the butter melts 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 crisp. 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 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 skillet. Let the broth simmer for 1 to 2 minutes.
06 - Reduce the heat to medium-low. Stir in the heavy cream, dried thyme, dried rosemary, dried oregano, and chopped parsley. Mix until well combined and the sauce is smooth.
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 over medium-low heat for 15 minutes, or until the chicken reaches an internal temperature of 165°F and the sauce has thickened to a creamy consistency.
09 - Taste the sauce and adjust the seasoning with additional salt and pepper if needed. Garnish with extra fresh parsley and serve immediately.

# Expert Tips:

01 -
  • Everything cooks in one pan, which means you get incredible flavor and barely any dishes to wash afterward.
  • The creamy garlic sauce is so good you will want to drag every last bit of it through crusty bread or pile it over mashed potatoes.
  • It feels like a meal from a cozy European bistro but comes together on a weeknight with almost no effort.
02 -
  • Do not move the chicken around while it sears, because patience is what gives you that crisp, golden skin.
  • Low simmering is the trick to a sauce that coats the back of a spoon instead of staying thin and watery.
03 -
  • Let the chicken rest for a couple of minutes after searing so the juices redistribute before you return it to the sauce.
  • If the sauce is still thin after 15 minutes of simmering, remove the lid and let it bubble uncovered for another 3 to 5 minutes until it coats a spoon.

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