Ingredients
Scale
- 8 bone-in, skin-on chicken thighs (about 2 lbs), pat them very 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
- Pat the chicken thighs completely dry with paper towels and season generously on all sides with salt, black pepper, and garlic powder.
- Heat olive oil in a large skillet over medium-high heat. Place chicken thighs skin-side down and sear for 6-8 minutes until golden brown and crispy. Flip and cook for another 5-6 minutes until cooked through. Remove chicken and set aside.
- Reduce heat to medium. Add butter to the skillet. Once melted, add the minced garlic and cook for about 30 seconds until fragrant.
- Pour in the chicken broth, scraping up any browned bits from the skillet. Bring to a simmer and let it reduce for 3-4 minutes.
- Stir in the heavy cream and simmer for 2-3 minutes to thicken. Reduce heat to low and stir in the Parmesan cheese until melted and smooth.
- Return the chicken thighs to the skillet, spooning sauce over them. Garnish with fresh parsley and serve immediately.
Notes
For a lighter version, substitute the heavy cream with half-and-half or a lower-fat cream alternative. Use freshly grated Parmesan cheese for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Searing
- Cuisine: American
- Diet: None
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 38g
- Cholesterol: 150mg
Keywords: chicken, creamy, garlic, weeknight dinner, easy recipe