Creamy Garlic Chicken Thighs (Printer-friendly)
Velvety garlic-herb cream coats seared chicken thighs for a comforting, elegant weeknight dinner in about 45 minutes.
# 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 - 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
# 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 is melted and foaming, place the chicken thighs skin side down. Sear for 5 to 6 minutes until the skin turns a deep golden brown. Flip and cook for 2 additional minutes, then 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 any 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, then stir to combine.
07 - Nestle the chicken thighs back into the skillet skin side up, spooning some of the sauce over the top of each piece.
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.
09 - Remove the skillet from the oven, sprinkle with the remaining fresh parsley, and serve hot with the pan sauce spooned over each portion.
# Expert Tips:
01 -
- The cream sauce practically makes itself while the chicken roasts, so you get an impressive result with very little hands on fuss.
- Those crispy golden skins sitting on top of a silky herb flecked sauce feel like something you would order at a tiny bistro on a side street in Lyon.
02 -
- If the chicken skin is even slightly wet when it hits the pan it will steam instead of sear and you will never get that crackling crust.
- Do not let the cream sauce boil at any point or it will break and turn grainy instead of smooth.
03 -
- Use a cast iron skillet if you have one because it holds heat so evenly that the sear becomes almost foolproof.
- Splurge on the freshest herbs you can find because dried herbs in a cream sauce taste muddied rather than bright and that difference is the whole dish.