Description
Chicken Thighs Parminspired flavor seared texture and glaze elevate weeknight meals your family will crave Perfectly seasoned butter onepan ease
Ingredients
Scale
- 4–6 bone-in, skin-on chicken thighs — juicy, flavorful, and forgiving; skin adds crispiness and depth. Swap for boneless skinless thighs if you’re in a rush, but expect a bit less texture.
- Salt and black pepper — essential seasoning; adjust to taste as you go.
- 2 tablespoons olive oil — for a golden sear; swap with avocado oil if needed.
- 3 cloves garlic, minced — the base aroma; use a microplane for a finer texture if you like.
- 1 cup chicken broth — deglazes the pan and builds the sauce; swap with dry white wine (reduce by half) or water if needed.
- 1 cup heavy cream — makes the sauce lush and silky; for lighter, use half-and-half (though the sauce won’t be as thick).
- 1/2 cup freshly grated Parmesan cheese — salty, nutty richness; pre-grate for better melting.
- 1 teaspoon Italian seasoning (or 1/2 teaspoon dried parsley + 1/2 teaspoon oregano) — bright herb notes that carry the sauce.
- 1 tablespoon lemon juice (optional) — a bright finish that cuts richness.
- Fresh parsley, chopped, for garnish — optional, adds color and a fresh note.
- Red pepper flakes (a pinch, optional) — for a gentle heat if you like.
Instructions
- Season the chicken thighs generously with salt and pepper. Let them rest briefly while you heat the pan.
- Heat olive oil in a large skillet over medium-high heat. Place the thighs skin-side down and sear until the skin is crisp and deep golden, about 5–6 minutes. Flip and cook another 4–6 minutes until the meat is nearly cooked through. Remove and set aside to rest.
- In the same skillet, add the minced garlic and cook for about 30 seconds, until fragrant and just turning golden; be careful not to burn it.
- Pour in the chicken broth to deglaze, scraping up all the browned bits from the bottom for flavor. Let it simmer for 1–2 minutes, reducing slightly.
- Reduce the heat to medium-low. Stir in the heavy cream and Parmesan cheese, whisking until the sauce is smooth and glossy. Simmer 2–3 minutes, until thick enough to coat the back of a spoon. Taste and season with salt if needed.
- Return the chicken to the pan, nestling it into the sauce. Simmer 3–5 minutes more, or until the chicken reaches 165°F (74°C) and the sauce clings to the meat.
- If you’d like a thicker sauce, whisk a slurry of 1 teaspoon cornstarch dissolved in 1 tablespoon water and cook for another minute, until glossy and thickened.
- Finish with a squeeze of lemon, a sprinkle of parsley, and extra Parmesan if you love a cheesier bite. Serve hot with the sauce spooned over the chicken.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main course
- Cuisine: Italian
Nutrition
- Calories: 640 calories
- Sugar: 2 g
- Fat: 46 g
- Carbohydrates: 7 g
- Fiber: 0.5 g
- Protein: 38 g
Keywords: creamy garlic parmesan chicken, chicken thighs, weeknight dinner, one-pan meal, Italian chicken
