Garlicky Cream Chicken Thighs
Delicious chicken thighs in a silky garlic cream sauce, perfect for a weeknight dinner that feels luxurious without the hours of effort.
Ingredients
Main Ingredients
- 6-8 pieces bone-in, skin-on chicken thighs About 2.5-3 lb; skin-on for best browning.
- 2-3 tbsp olive oil Use a light-tasting olive oil or a blend.
- 4 cloves garlic, minced Adjust to taste.
- 1 cup heavy cream Use ½ cup cream + ½ cup milk for a lighter version.
- ¾ cup chicken broth Low-sodium recommended.
- Kosher salt and freshly ground black pepper To taste.
- 2 tbsp chopped fresh parsley For garnish.
Instructions
Preparation
- Heat a large skillet over medium-high heat with the olive oil until shimmering.
- Pat the chicken thighs dry with paper towels and season both sides generously with salt and pepper.
Cooking
- Add the thighs skin-side down in a single layer. Cook until the skin is deeply golden and releases easily, about 7-10 minutes.
- Flip and cook the other side until cooked through, another 7-10 minutes. Internal temperature should reach 165°F (74°C).
- Transfer the cooked thighs to a plate and tent loosely with foil.
- Reduce heat to medium and add the minced garlic to the skillet. Sauté for 30-60 seconds just until fragrant.
- Pour in the chicken broth to deglaze, scraping up browned bits with a wooden spoon. Let it reduce for 1-2 minutes.
- Stir in the heavy cream and bring to a gentle simmer. Cook until the sauce thickens slightly, about 3-5 minutes. Taste and adjust seasoning.
- Return the thighs to the skillet and spoon the sauce over them. Simmer for 2-4 minutes to meld flavors.
- Sprinkle with chopped parsley and serve straight from the pan.
Notes
To avoid curdling, keep the cream at a gentle simmer. The dish pairs well with creamy polenta, mashed potatoes, or steamed greens.