Description
Crispy skin chicken thighs bathed in a rich, aromatic garlic sauce. This no-fuss stovetop dish combines golden-brown meat with a creamy, Parmesan-kissed broth for a warm, satisfying meal that comforts the whole family.
Ingredients
8 bone-in, skin-on chicken thighs (about 2 lbs, pat dry)
1 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
2 tbsp unsalted butter
1/4 cup all-purpose flour
1 cup low-sodium chicken broth
1 cup freshly grated Parmesan cheese
1 cup heavy cream (or half-and-half for lighter version)
Instructions
Pat chicken thighs dry and season with salt, pepper, and garlic powder
Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat
Sear chicken until golden brown on both sides (5-6 minutes per side), transfer to plate
Add remaining 1 tbsp butter to skillet, stir in flour to make a roux
Gradually whisk in chicken broth, cooking 2-3 minutes
Stir in Parmesan until melted, then gently mix in heavy cream
Return chicken to skillet, reduce heat, and simmer 10-12 minutes until thighs are fully cooked and sauce thickens
Notes
Freshly grated Parmesan melts better than store-bought
Boneless thighs cook faster (15-18 mins total)
Use avocado oil for healthier fat
Add 1/2 tsp cayenne pepper for subtle heat
Spoon extra sauce over leftovers for heartier meal
Avoid overcooking thighs to maintain juiciness
- Prep Time: 10
- Cook Time: 35
- Category: Dinner
- Method: Sauteing
- Cuisine: American