Description

A quick and easy dinner featuring crispy skin chicken thighs smothered in a rich, creamy garlic parmesan sauce. Perfect for cozy weeknight meals with simple ingredients.

Ingredients

Scale

4 bone-in, skin-on chicken thighs (about 1.5 lbs / 700 g)
Kosher salt and freshly ground black pepper (about 1 teaspoon salt and ½ teaspoon pepper total)
2 tablespoons olive oil or avocado oil
2 tablespoons unsalted butter
4 cloves garlic, minced
½ cup freshly grated parmesan cheese (Parmigiano-Reggiano recommended)
¾ cup heavy cream (180 ml)
½ cup chicken broth (120 ml)
1 teaspoon dried Italian herbs (oregano, basil, thyme blend) or fresh herbs
2 tablespoons fresh parsley, chopped (for garnish)

Instructions

Pat the chicken thighs dry with paper towels. Season both sides generously with kosher salt and freshly ground black pepper. Let rest at room temperature for 10 minutes.
Heat a cast iron skillet over medium-high heat. Add 2 tablespoons of olive or avocado oil and heat until shimmering but not smoking, about 2 minutes.
Place the chicken thighs skin-side down in the skillet. Press lightly with a spatula or tongs to keep skin flat. Cook without moving for 7-8 minutes until skin is golden brown and crisp.
Flip the thighs and cook the other side for 5 minutes until nearly cooked through (internal temperature around 150°F / 65°C). Remove chicken and set aside on a plate.
Lower heat to medium. In the same pan, add 2 tablespoons unsalted butter. Once melted, add minced garlic and sauté for about 30 seconds until fragrant but not browned.
Pour in ½ cup chicken broth and scrape up any browned bits from the pan bottom.
Stir in ¾ cup heavy cream and ½ cup freshly grated parmesan cheese. Stir continuously as the cheese melts and sauce thickens, about 3-4 minutes. Add 1 teaspoon dried Italian herbs or fresh herbs.
Return chicken thighs to the pan, skin side up. Simmer gently for 5-7 minutes, spooning sauce over the chicken occasionally until sauce coats the chicken and thickens.
Adjust seasoning with salt and pepper if needed. Sprinkle with chopped fresh parsley before serving.

Notes

Pat chicken dry thoroughly for crispy skin. Avoid overcrowding the pan to prevent steaming. Use medium-high heat and resist flipping chicken too early to develop a golden crust. Deglaze pan with broth to capture browned bits for flavor. Simmer sauce gently to avoid curdling. Freshly grated parmesan melts better than pre-grated. Use a meat thermometer to ensure chicken reaches 165°F (74°C) internal temperature. If sauce thickens too much, add a splash of broth to loosen.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Cuisine: Italian-American

Nutrition

Serving Size: 1 chicken thigh with
Calories: 450
Sugar: 1
Sodium: 600
Fat: 32
Saturated Fat: 15
Carbohydrates: 3
Protein: 32

Keywords: creamy garlic parmesan chicken, crispy chicken thighs, easy dinner, weeknight meal, comfort food, creamy sauce, parmesan chicken