Chicken Thighs with Creamy Garlic Sauce
This comforting dish features succulent chicken thighs in a rich, creamy garlic sauce, perfect for any dinner table.
Ingredients
Main ingredients
- 6 pieces bone-in, skin-on chicken thighs Choose high-quality chicken thighs for better flavor.
- 1 tablespoon olive oil For searing the chicken.
- 4 cloves garlic, minced Aromatic base for the sauce.
- 1 tablespoon unsalted butter Enhances the sauce richness.
- 1 cup heavy cream Adds a creamy texture.
- 1/2 cup chicken broth To deglaze the pan.
- 1 teaspoon Dijon mustard For a subtle tang.
- 1 teaspoon lemon juice Brightens the sauce.
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh parsley For garnish.
Instructions
Preparation
- Pat the chicken thighs dry and season with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat.
- Place the chicken thighs skin-side down and sear for 7-8 minutes until deeply golden. Flip and cook for another 5 minutes. Remove and set aside.
Cooking
- In the same pan, reduce the heat to medium. Add butter and minced garlic. Cook for 1 minute, stirring constantly to prevent burning.
- Pour in chicken broth, scraping up any browned bits. Stir in the heavy cream, Dijon mustard, lemon juice, and a pinch of salt and pepper. Simmer for 5-7 minutes until slightly thickened.
- Nestle the chicken thighs back into the sauce, skin-side up. Reduce heat to low, cover, and simmer for 15-18 minutes or until the chicken is cooked through (165°F internal temperature).
- Remove from heat and sprinkle with fresh parsley before serving. Spoon sauce over each thigh for maximum flavor.
Notes
For best results, let the chicken rest for a few minutes after cooking. You can substitute heavy cream with half-and-half for a lighter version, but the sauce won’t be as thick.