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Crispy golden chicken thighs cooked in a luscious garlic parmesan cream sauce in one skillet, ready in about 30 minutes. Perfect for a quick, flavorful weeknight dinner.

  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 8 bone-in, skin-on chicken thighs (about 2 lbs, patted 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, freshly minced
  • 1/2 cup low sodium chicken broth
  • 1 cup heavy cream
  • 1/2 cup freshly grated Parmesan cheese
  • 2 tbsp fresh parsley, chopped

Instructions

  1. Pat chicken thighs completely dry with paper towels.
  2. Season chicken all over with salt, black pepper, and garlic powder.
  3. Heat olive oil in a large skillet over medium-high heat.
  4. Place chicken thighs skin-side down without crowding the pan and cook 6–8 minutes undisturbed until skin is golden brown and crunchy.
  5. Flip chicken and cook 5–6 minutes more until cooked through, then transfer chicken to a plate and set aside.
  6. Reduce heat to medium and add butter to the skillet; melt.
  7. Add minced garlic and cook about 30 seconds, stirring, until fragrant.
  8. Pour in chicken broth and use a wooden spoon to scrape up browned bits from the pan; bring to a simmer and reduce 3–4 minutes.
  9. Stir in heavy cream and simmer gently 2–3 minutes until the sauce starts to thicken.
  10. Lower heat to low and add grated Parmesan cheese, stirring until the sauce is smooth and silky.
  11. Nestle the chicken thighs back into the skillet and spoon sauce over each piece.
  12. Sprinkle chopped fresh parsley over the chicken before serving.

Notes

For extra crispy skin, ensure chicken is patted completely dry and avoid moving chicken during initial sear., Add spinach or kale after adding the cream for added color and nutrition., Sauté cremini mushrooms after searing chicken and before adding garlic for more flavor., Add 1/4 teaspoon red pepper flakes with garlic for a mild heat., Squeeze fresh lemon juice at the end of sauce cooking for brightness., Serve with mashed potatoes, pasta, rice, or crusty bread to soak up sauce., Store leftovers in an airtight container in the fridge up to 3 days; reheat gently with added broth or cream if sauce thickens., Use an instant-read thermometer to ensure chicken reaches 165°F (75°C)., Can substitute boneless skinless chicken thighs or chicken breasts (adjust cooking times accordingly)., Dairy-free version possible with coconut cream and nutritional yeast replacing heavy cream and Parmesan.

  • Author: Laura
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course

Nutrition

  • Serving Size: 1 chicken thigh with sauce
  • Calories: Approx. 450 calories per serving
  • Fat: Approx. 32g per serving
  • Carbohydrates: Approx. 3g per serving
  • Protein: Approx. 35g per serving