Skillet Chicken Thighs in Garlic Cream Sauce
A quick, restaurant-style dish featuring crispy chicken thighs in a rich garlic cream sauce, perfect for weeknight dinners or date nights.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Skillet
- Cuisine: Italian
- Diet: None
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 (or 2 tsp pre-minced)
- 1/2 tsp garlic powder
- 1/2 cup low-sodium chicken broth (substitute: vegetable broth)
- 1 cup heavy cream (substitute: half-and-half for a lighter sauce, or full-fat coconut milk for a dairy-free version)
- 1/2 cup Parmesan cheese, grated (use pecorino for a sharper touch)
- 1 tsp salt (adjust to taste)
- 1/2 tsp black pepper
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- Pat the chicken thighs dry with paper towels and season both sides with salt and pepper.
- Warm the olive oil and butter in a large skillet over medium heat until the butter foams.
- Add the chicken thighs, skin side down, and cook for 6–8 minutes until the skin is golden.
- Flip the thighs and cook for 4–5 minutes on the other side. Transfer the chicken to a plate and reserve the fat in the skillet.
- Add minced garlic to the pan and sauté for about 1 minute, stirring constantly.
- Sprinkle in garlic powder and pour in chicken broth, scraping up the browned bits from the pan.
- Reduce heat to low, add heavy cream and grated Parmesan, stirring until smooth.
- Return chicken thighs to the skillet, skin side up, cover, and simmer gently for about 10 minutes until cooked through.
- Spoon sauce over thighs, garnish with parsley, and serve immediately.
Notes
Using bone-in, skin-on thighs gives the best texture and flavor. If you prefer boneless thighs, reduce the final simmer by a few minutes and monitor internal temperature.