Description
A rich and comforting dish made with juicy chicken thighs and a luscious garlic cream sauce, ready in just 30 minutes.
Ingredients
- 8 bone-in, skin-on chicken thighs (About 2 lbs, pat dry)
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 2 tbsp unsalted butter
- 6 cloves garlic (minced)
- 1/2 cup low sodium chicken broth
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- 2 tbsp fresh parsley (chopped, for garnish)
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Pat the chicken thighs dry with paper towels.
- Place the chicken thighs skin-side down in the skillet.
- Sear for 6-8 minutes until the skin is golden brown and crispy.
- Flip the thighs and cook for another 5-6 minutes until cooked through.
- Remove the chicken from the skillet and set aside.
- Reduce the heat to medium and add the butter to the skillet.
- Allow the butter to melt, then add the minced garlic.
- Cook for about 30 seconds until fragrant.
- Pour in the chicken broth, scraping browned bits from the bottom of the skillet.
- Bring the mixture to a simmer and let it reduce for about 3-4 minutes.
- Stir in the heavy cream and simmer for an additional 2-3 minutes to thicken.
- Add the Parmesan cheese, stirring until melted and smooth.
- Return the crispy chicken thighs to the skillet, coating them in the creamy sauce.
- Garnish with fresh parsley and serve immediately.
Notes
For optimal results, use high-quality chicken and freshly grated cheese. Adjust cooking time for thicker chicken thighs and use a meat thermometer to ensure safety.
