Name: Creamy Garlic Parmesan Chicken Thighs
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 pieces Chicken Thighs (bone-in, skin-on); 1 tablespoon Olive Oil; 2 tablespoons Unsalted Butter; 6 cloves Garlic (minced); 1 cup Heavy Cream; 0.5 cup Chicken Broth; 0.5 cup Parmesan Cheese (freshly grated); 1 teaspoon Italian Seasoning; 2 tablespoons Fresh Parsley (chopped)

"Indulge in these incredibly tender, crispy-skinned chicken thighs bathed in a rich, buttery sauce infused with fresh garlic and aged Parmesan. This elegant yet simple one-pan meal delivers restaurant-quality flavors right to your home kitchen in under 45 minutes."

Ingredients

Qty	Item
4 pieces 800 g	Chicken Thighs (bone-in, skin-on)
1 tablespoon 15 ml	Olive Oil
2 tablespoons 30 g	Unsalted Butter
6 cloves 18 g	Garlic (minced)
1 cup 240 ml	Heavy Cream
0.5 cup 120 ml	Chicken Broth
0.5 cup 50 g	Parmesan Cheese (freshly grated)
1 teaspoon 2 g	Italian Seasoning
2 tablespoons 8 g	Fresh Parsley (chopped)

How to Make Creamy Garlic Parmesan Chicken Thighs

Season the chicken thighs generously with salt, pepper, and Italian seasoning on both sides.

Heat olive oil in a large skillet over medium-high heat. Place chicken thighs skin-side down and sear for 5-7 minutes until the skin is golden and crispy. Flip and cook for another 5 minutes, then remove chicken from the pan and set aside.

Reduce heat to medium. Add butter to the same skillet. Once melted, add the minced garlic and sauté for 1 minute until fragrant.

Pour in the chicken broth and scrape the bottom of the pan to release the brown bits. Stir in the heavy cream and bring to a gentle simmer.

Stir in the grated Parmesan cheese until the sauce thickens slightly. Taste and adjust seasoning if necessary.

Return the chicken thighs to the skillet, nesting them into the sauce. Simmer for an additional 3-5 minutes until the chicken is cooked through (internal temperature of 165°F / 74°C).

Garnish with fresh parsley and serve immediately.

·
Use freshly grated Parmesan rather than the pre-shredded canned version for a smoother sauce that doesn't clump.
·
Don't skip the searing step; getting that skin crispy is key to the flavor and texture of the dish.
·
If the sauce is too thick, add a splash more chicken broth to reach your desired consistency.
·
For a kick of heat, add a pinch of red pepper flakes when sautéing the garlic.

Frequently Asked Questions

Can I use chicken breasts instead of thighs?

Yes, but you will need to reduce the cooking time as breasts cook faster and can dry out more easily. Searing for 4-5 minutes per side is usually sufficient.

Is this recipe keto-friendly?

Absolutely! With only 6g of net carbs per serving, it fits perfectly into a ketogenic or low-carb lifestyle.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to prevent the cream sauce from breaking.

What should I serve this with?

This pairs beautifully with mashed potatoes, pasta, or crusty bread. For a low-carb option, try cauliflower rice or zucchini noodles.

Video Tutorials

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