Creamy Garlic Chicken Thighs (Printable Version)

Oven-seared chicken thighs finished in a rich garlic-herb cream sauce, ready in 45 minutes for four servings.

# What You'll Need:

→ 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 - 3/4 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 - 1/2 teaspoon salt, plus more to taste
11 - 1/2 teaspoon freshly ground black pepper

→ Oils

12 - 1 tablespoon olive oil

# How To Make It:

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 has melted and is 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. Transfer the chicken to a plate and set aside.
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, using a wooden spoon to scrape up all the caramelized 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 leaves, chopped rosemary, and half of the parsley. Season with additional salt and pepper to taste. Allow the sauce to gently simmer for 1 minute.
07 - Nestle the chicken thighs back into the skillet, skin side up, spooning some of the cream sauce over the top of each piece.
08 - Transfer the skillet to the preheated oven and bake for 15 to 18 minutes, until the chicken is fully cooked through and reaches an internal temperature of 165°F.
09 - Remove the skillet from the oven and let rest for 2 minutes. Sprinkle with the remaining fresh parsley and serve hot, spooning the pan sauce over each portion.

# Expert Advice:

01 -
  • The sauce is so good you will want to drink it straight from the skillet, no judgment.
  • It looks like something from a fancy restaurant but honestly comes together with almost zero effort.
  • Bone in skin on thighs stay incredibly juicy even if you accidentally overcook them a little.
02 -
  • Do not move the chicken around while it sears, patience is the only way to get that crispy golden skin.
  • Make sure your skillet is truly ovenproof, plastic handles will melt and ruin everything.
  • Let the sauce simmer and reduce for the full 2 to 3 minutes or it will be too thin after adding cream.
03 -
  • Let the chicken rest for 5 minutes after it comes out of the oven, the juices redistribute and the sauce thickens slightly.
  • A dry white wine like Chardonnay poured into the skillet instead of broth adds a gorgeous depth, just cook off the alcohol before adding cream.

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