Juicy, Crispy-Skinned Chicken in a Luxurious Garlic Cream Sauce
This restaurant-worthy dish features golden, crispy chicken thighs smothered in a rich, garlicky Parmesan cream sauce—ready in just 40 minutes! Perfect for weeknight dinners or impressing guests.
📝 Ingredients (Serves 4)
For the Chicken:
- 6 bone-in, skin-on chicken thighs
- Salt & pepper, to taste
- 1 tbsp olive oil
For the Garlic Cream Sauce:
- 2 tbsp unsalted butter
- 4 garlic cloves, minced
- 1 cup chicken broth
- 1 cup heavy cream
- ½ cup grated Parmesan cheese (freshly grated for best melt)
- 1 tsp Italian seasoning
- 1 tbsp fresh parsley, chopped (for garnish)
For Serving (Optional):
- Mashed potatoes, pasta, or crusty bread
👨🍳 Step-by-Step Instructions
1. Sear the Chicken
- Pat chicken dry and season generously with salt and pepper.
- Heat olive oil in a large skillet over medium heat.
- Place chicken skin-side down and cook 5-7 mins until golden and crispy. Flip and cook 5 mins more. Transfer to a plate.
2. Make the Sauce
- Melt butter in the same skillet.
- Sauté garlic for 1-2 mins until fragrant (don’t burn!).
- Deglaze with chicken broth, scraping up browned bits. Simmer 2 mins.
- Reduce heat to low, stir in cream, Parmesan, and Italian seasoning. Simmer 3-5 mins until slightly thickened.
3. Finish & Serve
- Return chicken to the skillet, spooning sauce over it.
- Cover and simmer 15 mins until chicken reaches 165°F (74°C) internally.
- Garnish with parsley and serve over mashed potatoes or pasta.
🌟 Pro Tips
🍗 Crispy Skin Secrets:
- Pat chicken dry before seasoning—moisture prevents crispiness.
- Don’t overcrowd the pan (cook in batches if needed).
🧀 Sauce Perfection:
- Use freshly grated Parmesan—pre-shredded won’t melt as smoothly.
- Too thick? Add a splash of broth. Too thin? Simmer longer.
⏳ Make-Ahead & Storage:
- Refrigerate for 3 days (reheat gently to avoid splitting the sauce).
- Freeze (without garnish) for 1 month.
❓ FAQs
1. Can I use boneless chicken?
Yes, but reduce cooking time to 10 mins covered (sauce may thicken faster).
2. How do I prevent the sauce from curdling?
- Keep heat low when adding cream.
- Don’t boil vigorously—simmer gently.
3. Can I use half-and-half instead of heavy cream?
Yes, but the sauce will be less rich (add 1 tbsp flour to thicken).
4. What if I don’t have Italian seasoning?
Use ½ tsp each dried basil, oregano, and thyme.
5. How to make it gluten-free?
Ensure broth is GF—no other changes needed!
🍽️ Final Thoughts
These Creamy Garlic Parmesan Chicken Thighs are comfort food at its finest—garlicky, cheesy, and impossibly tender. Pair with a crisp salad or roasted veggies for a complete meal.
“Warning: You’ll want to lick the plate clean!” 😋
Tag your creations #GarlicParmesanChicken
