Description
A skillet dinner featuring juicy, bone-in chicken thighs crispy skin and a silky garlic cream sauce.
Ingredients
- 6–8 bone-in, skin-on chicken thighs (about 2.5–3 lb)
- 2–3 tbsp olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream
- ¾ cup chicken broth
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 2 tbsp chopped fresh parsley, for garnish
Instructions
- Heat a large skillet over medium-high heat. Add 2–3 tablespoons of olive oil and heat until it shimmers.
- Pat the chicken thighs very dry with paper towels. Season both sides generously with kosher salt and freshly ground black pepper.
- Add the thighs to the skillet skin-side down in a single layer. Cook until the skin is deeply golden, about 7–10 minutes.
- Flip the thighs and cook the other side until cooked through, another 7–10 minutes.
- Transfer the cooked thighs to a plate and tent loosely with foil to rest.
- Reduce the skillet heat to medium. Add the minced garlic and sauté for 30–60 seconds until fragrant.
- Pour in the chicken broth and scrape up the browned bits from the bottom of the pan. Let reduce for 1–2 minutes.
- Stir in the heavy cream and simmer until the sauce thickens slightly, about 3–5 minutes. Adjust seasoning as needed.
- Return the chicken thighs to the skillet and spoon sauce over them. Simmer for 2–4 minutes to meld flavors. Sprinkle with parsley and serve.
Notes
Rest the chicken after cooking to keep juices in. If you prefer a thicker sauce, stir in a cornstarch slurry.