Go Back
Creamy Garlic Chicken Thighs (One-Pan Skillet Dinner)

Creamy Garlic Skillet Chicken Thighs

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6

Ingredients
  

  • 6 pieces Bone-in, skin-on chicken thighs approx 32 oz
  • 1 tsp Kosher salt for seasoning
  • 0.5 tsp Black pepper freshly ground
  • 1 tbsp Olive oil for searing
  • 2 tbsp Unsalted butter divided use
  • 10 cloves Garlic cloves minced or smashed
  • 1 whole Shallot finely chopped
  • 0.5 cup Dry white wine Sauvignon Blanc or Pinot Grigio
  • 0.75 cup Chicken broth low sodium
  • 0.5 cup Heavy cream room temperature
  • 1 tbsp Fresh thyme finely chopped
  • 0.25 cup Parmesan cheese freshly grated
  • 1 tbsp Fresh parsley chopped for garnish

Instructions
 

  • Pat the chicken thighs dry with paper towels and season generously on both sides with kosher salt and black pepper.
  • Heat the olive oil in a large skillet over medium-high heat. Add the chicken thighs, skin-side down, and cook for 8-10 minutes until the skin is golden and crispy. Flip and cook for another 5 minutes, then transfer to a plate.
  • In the same skillet, reduce heat to medium. Discard all but 1 tablespoon of chicken fat, then melt the butter. Add the minced garlic and shallot, sautéing for 2 minutes until fragrant and softened.
  • Pour in the dry white wine to deglaze the pan, scraping up any browned bits from the bottom. Simmer for 3 minutes until the liquid reduces by half.
  • Stir in the chicken broth, heavy cream, and fresh thyme. Bring the sauce to a gentle simmer.
  • Return the chicken thighs to the skillet, skin-side up. Let simmer for 10-15 minutes, or until the chicken is cooked through (internal temperature reaches 165°F).
  • Remove from heat, stir in the grated Parmesan cheese until melted into the sauce, and garnish with fresh chopped parsley before serving.