Description
Golden seared chicken thighs simmered in a rich and velvety creamy garlic sauce, finished with Parmesan and fresh parsley. This comforting yet elegant dish is packed with flavor and perfect for weeknight dinners or special occasions.
Ingredients
Scale
- 6 bone-in skin-on chicken thighs (about 2 pounds total)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 5 garlic cloves, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
Instructions
- Season the chicken thighs evenly on both sides with salt and black pepper.
- Heat a large skillet over medium heat and add olive oil.
- Place the chicken thighs skin side down and cook for 6 to 7 minutes until golden and crisp. Flip and cook for another 5 minutes. Remove and set aside.
- In the same skillet, melt the butter and add the minced garlic. Cook for about 1 minute until fragrant.
- Pour in the chicken broth and scrape up any browned bits from the bottom of the pan.
- Stir in the heavy cream and bring to a gentle simmer.
- Return the chicken thighs to the skillet and simmer for 15 to 20 minutes, until fully cooked and the sauce thickens.
- Stir in the grated Parmesan cheese until melted and smooth.
- Spoon the sauce over the chicken, sprinkle with fresh parsley, and serve hot.
Notes
- Use freshly grated Parmesan for the smoothest sauce texture.
- Keep the sauce at a gentle simmer to prevent curdling.
- Let the dish rest for 5 minutes before serving so the sauce thickens slightly.
Nutrition
- Serving Size: 1 chicken thigh with sauce
- Calories: 520
- Sugar: 2g
- Sodium: 620mg
- Fat: 38g
- Saturated Fat: 16g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 36g
- Cholesterol: 185mg
Keywords: Bobby Flay chicken thighs, creamy garlic chicken, chicken thighs with cream sauce, skillet chicken dinner, garlic Parmesan chicken