Chicken thighs in creamy garlic Parmesan sauce
User Reviews
4.6
Chicken thighs in creamy garlic Parmesan sauce
Description
The chicken thighs are seasoned and pan-seared skin-side down to render fat and achieve a crisp golden crust, then cooked through until tender. Removing the chicken allows preparation of the sauce directly in the same pan, where butter, garlic, and thyme are briefly cooked to release their aromas. White wine or chicken stock is added to deglaze the pan, scraping up flavorful browned bits for depth.
The addition of heavy cream and lemon juice creates a smooth, slightly tangy base, which thickens as it simmers. Parmesan cheese enriches the sauce with its nutty and salty flavor. Returning the chicken to the pan to simmer in the sauce helps meld the flavors and keep the meat moist. Fresh parsley sprinkled on top adds color and a mild herbaceous note.
This dish works well served alongside steamed vegetables, rice, or mashed potatoes to complement the creamy sauce. The approach balances crispy-skinned chicken with a creamy, flavorful sauce that highlights garlic, Parmesan, and subtle acidity from lemon juice.
Ingredients
- 8 chicken thighs (bone-in, skin-on)
- salt to taste
- black pepper to taste
For the sauce
- 1 tbsp butter
- 4 garlic minced, cloves
- 1 tsp thyme
- 1 cup white wine or chicken stock
- 1 cup heavy cream or whipping cream
- 1-2 tsp lemon juice to taste, fresh
- ½ cup Parmesan Cheese finely grated
- salt to taste
- black pepper to taste
- 2 tbsp parsley finely chopped
Instructions
- Season the chicken thighs generously with salt and pepper.
- Add the chicken thighs, skin-side down into a large, deep pan then place over medium-high heat. Allow to cook for 7-10 minutes until the skin is crisp and deeply golden. Flip the thighs over and cook for another 7-10 minutes until the chicken thighs are fully cooked. The thighs are done when the meat is white through to the bone or the temperature reads 75°C/165°F on a meat thermometer. Remove the thighs from the pan and set aside.
- Add the butter, garlic and thyme to the pan and cook for 30 seconds. Add the wine or stock and using a wooden spoon, scrape the sticky bits from the bottom of the pan. Pour in the cream and lemon juice.
- Allow the sauce to simmer for 5 minutes or until it coats the back of a spoon easily. Add the Parmesan cheese, stir in then add the chicken thighs. Allow to simmer for 5 minutes then sprinkle with parsley and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 281 kcal
% Daily Value*
| Calories | 281kcal | 14% |
| Carbohydrates | 2g | 1% |
| Protein | 25g | 50% |
| Fat | 18g | 28% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 152mg | 51% |
| Sodium | 222mg | 9% |
| Potassium | 342mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 609IU | 12% |
| Vitamin C | 3mg | 3% |
| Calcium | 108mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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