Creamy Garlic Chicken Thighs (Printable Version)
Juicy bone-in thighs in a velvety garlic-herb cream sauce, comforting and elegant for weeknight or guests.
# Ingredient List:
→ Meats
01 - 8 bone-in, skin-on chicken thighs
→ Dairy
02 - 1 cup heavy cream
03 - 2 tablespoons unsalted butter
→ Vegetables & Aromatics
04 - 6 cloves garlic, minced
05 - 1 medium shallot, finely chopped
→ Liquids
06 - ¾ cup low-sodium chicken broth
→ Herbs & Seasonings
07 - 2 tablespoons fresh parsley, chopped
08 - 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
09 - 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary)
10 - ½ teaspoon salt, plus more to taste
11 - ½ teaspoon freshly ground black pepper
→ Oils
12 - 1 tablespoon olive oil
# Step-by-Step Instructions:
01 - Preheat the oven to 400°F.
02 - Pat the chicken thighs dry with paper towels and season both sides generously with salt and freshly ground black pepper.
03 - Heat olive oil and butter in a large ovenproof skillet over medium-high heat. Once the butter is melted and foaming, place the chicken thighs skin side down. Sear for 5 to 6 minutes until the skin turns deeply golden and crisp. Flip and cook for an additional 2 minutes, then transfer the chicken to a plate.
04 - In the same skillet, add the finely chopped shallot and minced garlic. Cook for 1 to 2 minutes, stirring frequently, until fragrant and softened.
05 - Pour in the chicken broth, scraping up all the browned bits from the bottom of the skillet. Let the liquid simmer for 2 to 3 minutes to reduce slightly.
06 - Reduce the heat to low and stir in the heavy cream, thyme, rosemary, and half of the chopped parsley. Season with additional salt and pepper to taste. Allow the sauce to gently simmer for 1 minute.
07 - Place the chicken thighs back into the skillet, skin side up, nestling them into the sauce. Spoon some of the cream sauce over the top of each thigh.
08 - Transfer the skillet to the preheated oven and bake for 15 to 18 minutes, or until the chicken reaches an internal temperature of 165°F and is cooked through completely.
09 - Remove the skillet from the oven and sprinkle the remaining fresh parsley over the chicken. Serve immediately, spooning the garlic-herb cream sauce from the pan over each portion.
# Tips from hearthlykitchen:
01 -
- The cream sauce practically makes itself while the chicken finishes in the oven, so you look like a genius with barely any effort.
- Those crispy golden thighs sitting in a pool of velvety herb studded sauce will make anyone think you spent hours at the stove.
02 -
- If you move the chicken too early during searing, the skin will tear and stick to the pan, so be patient and let it release naturally.
- Using a skillet that is not ovenproof will force you to transfer everything to a baking dish, which means you lose all those fond bits that make the sauce extraordinary.
03 -
- Dry the chicken thighs with paper towels twice, once when you unwrap them and again right before seasoning, because even a small amount of moisture prevents proper browning.
- Let the cream sauce simmer for those extra thirty seconds before adding the chicken back, because a slightly thicker base means the final dish will have body rather than being watery.