Description
A flavorful weeknight dinner featuring tender chicken thighs in a rich, creamy garlic sauce.
Ingredients
Scale
- 4 bone-in, skin-on chicken thighs
- Salt and pepper to taste
- 3–5 cloves of garlic, minced
- 1 small onion or shallot, sliced (optional)
- 1–1.5 cups heavy cream
- 1 cup chicken stock
- 2 tbsp high-smoke-point oil
- 1/4–1/2 cup dry white wine or vinegar for deglazing
- Fresh parsley, thyme, or rosemary for garnish
Instructions
- Pat chicken dry and season generously with salt and pepper.
- Mince garlic and optionally slice a shallot or onion.
- Measure out cream, chicken stock, and herbs.
- Heat a skillet over medium-high heat and add oil.
- Place thighs skin-side down and sear until golden brown for 6–8 minutes.
- Flip and brown the other side for 2–3 minutes.
- Remove excess fat, reduce heat, and cook onions if using until translucent.
- Add garlic and cook until aromatic (30–45 seconds).
- Deglaze the pan with wine or stock, scraping up fond.
- Add chicken stock and return thighs to the pan skin-side up.
- Simmer gently for 8–10 minutes until internal temperature reaches 165°F.
- Remove thighs and rest on a plate.
- Reduce sauce slightly and then add cream, simmering until it coats the back of a spoon.
- Finish sauce with butter or lemon before returning chicken to warm through.
- Garnish with herbs and serve hot over rice, pasta, or alongside vegetables.
Notes
This dish offers flexibility with ingredients; feel free to use boneless thighs, or substitute dairy-free options.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet Searing and Simmering
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 35g
- Cholesterol: 130mg