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A delicious plate of Creamy Garlic Chicken Thighs (Restaurant-Style, 30 Minutes)

Creamy Garlic Chicken Thighs (Restaurant-Style, 30 Minutes)

Indulge in these restaurant-style creamy garlic chicken thighs, ready in just 30 minutes. Perfectly seared chicken smothered in a rich, garlicky Parmesan cream sauce, making for an impressive yet easy weeknight meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Dish
Cuisine: American, Comfort Food
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken Thighs
  • 8 thighs bone-in, skin-on chicken thighs About 2 lbs. Pat them very dry for crispy skin.
  • 1 tbsp olive oil Use a good quality olive oil for searing.
  • 1 tsp salt Adjust to taste, or use kosher salt.
  • 0.5 tsp black pepper Freshly ground adds more flavor.
  • 0.5 tsp garlic powder Provides a foundational garlic flavor.
Creamy Garlic Sauce
  • 2 tbsp butter Unsalted butter is preferred to control saltiness.
  • 6 cloves garlic Minced, for an intense garlic flavor in the sauce.
  • 0.5 cup chicken broth Low sodium is recommended to prevent the sauce from becoming too salty.
  • 1 cup heavy cream Essential for the rich and creamy texture of the sauce.
  • 0.5 cup parmesan cheese Freshly grated Parmesan melts smoothly and adds a salty, umami depth.
  • 2 tbsp fresh parsley Chopped, for a fresh garnish and a hint of color and herbaceousness.

Equipment

  • Large Skillet
  • Paper Towels

Method
 

  1. Pat the chicken thighs completely dry with paper towels. Season generously on all sides with salt, pepper, and garlic powder.
  2. Heat olive oil in a large skillet over medium-high heat. Place chicken thighs skin-side down and sear for 6-8 minutes until golden brown and crispy. Flip and cook for another 5-6 minutes until cooked through. Remove chicken and set aside.
  3. Reduce heat to medium. Add butter to the skillet. Once melted, add the minced garlic and cook for 30 seconds until fragrant.
  4. Pour in the chicken broth, scraping up any browned bits. Bring to a simmer and let it reduce for 3-4 minutes.
  5. Stir in the heavy cream and simmer for 2-3 minutes to thicken. Reduce heat to low and stir in the Parmesan cheese until melted and smooth.
  6. Return the chicken thighs to the skillet, spooning sauce over them. Garnish with fresh parsley and serve immediately.

Notes

This dish pairs wonderfully with mashed potatoes, rice, or a simple green salad to balance the richness. Ensure chicken is cooked to an internal temperature of 165°F (74°C) for safety.