Creamy Garlic Chicken Thighs Recipe tastes rich, savory, and ultra comforting with a silky sauce that clings to every bite of juicy chicken. It works perfectly for busy weeknights or cozy date nights and comes together in about 40 minutes from start to finish. I cook this on repeat in my tiny American kitchen, usually in socks and a messy apron, so you know it feels real-life friendly.
Why You Should Try This Creamy Garlic Chicken Thighs Recipe
This Creamy Garlic Chicken Thighs Recipe gives you crispy-edged, juicy chicken with a garlicky, herby cream sauce that tastes like restaurant food without restaurant effort. The sauce hugs rice, pasta, or potatoes and turns simple sides into something that feels special.
You cook everything in one skillet, so cleanup stays easy and weeknight-approved. Leftovers taste even better the next day, which always feels like a small victory.
“This Creamy Garlic Chicken Thighs Recipe tastes like a cozy restaurant dinner at home, with juicy chicken and a rich garlicky sauce that everyone scraped their plates clean for. ★★★★★”
Ingredients You’ll Need
Chicken
- 6 bone-in, skin-on chicken thighs
- Use about 2.5 to 3 pounds total.
- You can swap boneless, skinless thighs; just reduce the sear time slightly.
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
Fat and aromatics
- 2 tablespoons olive oil
- Any neutral oil works, but olive oil adds nice flavor.
- 2 tablespoons unsalted butter
- 6 to 8 cloves garlic, minced or very finely chopped
- Use jarred minced garlic in water if you want a shortcut, about 2 to 3 tablespoons.
- 1 small yellow onion, finely diced
- ½ teaspoon crushed red pepper flakes (optional, for a gentle kick)
Creamy sauce base
- 1 cup low-sodium chicken broth
- I like Better Than Bouillon roasted chicken base with water for strong flavor.
- 1 cup heavy cream
- You can use half-and-half for a lighter version, but the sauce will feel a bit thinner.
- ½ cup freshly grated Parmesan cheese
- Use a block and grate it yourself; pre-shredded Parmesan often clumps and feels grainy.
- 1 teaspoon Dijon mustard
- This adds depth, not a strong mustard taste.
Herbs and flavor boosters
- 1 teaspoon Italian seasoning
- ½ teaspoon dried thyme or 1 teaspoon fresh thyme leaves
- 2 tablespoons chopped fresh parsley, plus more for garnish
- Juice of ½ lemon (about 1 tablespoon), to brighten the sauce
Optional add-ins
Equipment
- Large, heavy skillet or sauté pan (10 to 12 inches, cast iron or stainless steel works best)
- Tongs for turning the chicken
- Wooden spoon or silicone spatula
- Small whisk
- Cutting board and sharp knife
Tips & Tricks
- Pat chicken thighs very dry with paper towels so the skin browns and crisps instead of steaming.
- Season the chicken generously; the salt and spices help build the base flavor for the whole Creamy Garlic Chicken Thighs Recipe.
- Use medium heat for searing so the skin browns deeply without burning before the inside cooks through.
- Render some fat from the chicken skin first, then spoon off a little if the pan looks too greasy before you add butter and aromatics.
- Mince the garlic evenly so it cooks at the same rate and does not burn; lower the heat slightly when you add it.
- Bring the cream to a gentle simmer, not a hard boil, so it stays silky and does not separate.
- Add Parmesan off the heat or over very low heat and whisk it in slowly to avoid clumps.
- Taste the sauce at the end and adjust with a pinch of salt, more pepper, or a squeeze of lemon until it pops with flavor.
- If the sauce feels too thick, thin it with a splash of warm broth or water; if it feels too thin, simmer it a couple more minutes.
- Let the chicken rest a few minutes in the sauce before serving so the juices settle and the flavors mingle.
How to Make Creamy Garlic Chicken Thighs
1: Season and sear the chicken
Pat the chicken thighs dry on all sides. Mix salt, pepper, smoked paprika, and garlic powder, then rub the mixture all over the chicken. Heat olive oil in your large skillet over medium heat until it shimmers.
Place the chicken thighs skin side down in the hot skillet and let them cook undisturbed for 7 to 9 minutes, until the skin turns deep golden and crisp. Flip the thighs and cook another 5 to 7 minutes, until the internal temperature reaches about 160°F. Transfer the chicken to a plate and tent loosely with foil while you build the sauce.
2: Sauté onion, garlic, and optional veggies
Spoon off a little excess fat from the skillet, leaving about 2 tablespoons behind. Add the butter and let it melt, then stir in the diced onion. Cook the onion over medium heat for 3 to 4 minutes until it softens and turns lightly golden around the edges.
Add the minced garlic and crushed red pepper flakes. Stir constantly for 30 to 60 seconds until the garlic smells fragrant. If you use mushrooms or cherry tomatoes, add them now and cook for 2 to 3 minutes until they soften slightly.
3: Build the creamy garlic sauce
Pour in the chicken broth and scrape up any browned bits from the bottom of the pan with a wooden spoon. Those bits carry a ton of flavor into your Creamy Garlic Chicken Thighs Recipe. Stir in Italian seasoning, thyme, and Dijon mustard.
Let the mixture simmer for 2 to 3 minutes so it reduces slightly. Lower the heat and pour in the heavy cream while you stir. Simmer gently for another 3 to 4 minutes until the sauce thickens enough to coat the back of a spoon.
4: Add cheese, herbs, and adjust flavor
Turn the heat to low and sprinkle in the grated Parmesan while you whisk. Keep whisking until the cheese melts and the sauce turns smooth and glossy. Stir in the lemon juice and chopped parsley.
Taste the sauce and adjust with more salt or pepper if needed. If you want spinach, stir it in now and let it wilt for about 1 minute. The sauce should taste rich, garlicky, and slightly bright from the lemon.
5: Return chicken to the pan and finish
Nestle the seared chicken thighs back into the skillet, skin side up. Spoon some of the creamy garlic sauce over the tops. Simmer on low for 5 to 7 minutes, until the chicken reaches 175°F and feels very tender.
The sauce will thicken a bit more as it simmers with the chicken. If it thickens too much, loosen it with a splash of broth or water. Turn off the heat, garnish with extra parsley, and serve the Creamy Garlic Chicken Thighs Recipe straight from the skillet.
What to Serve with Garlic Chicken Thighs
This Creamy Garlic Chicken Thighs Recipe pairs beautifully with fluffy white rice, buttered egg noodles, or creamy mashed potatoes that soak up every drop of sauce. You can also spoon it over steamed broccoli, green beans, or roasted asparagus for a lighter plate. Warm crusty bread or garlic bread works great for swiping through the skillet. For a refreshing side, serve a simple green salad with lemony dressing to balance the richness.
Storage Options
- Store leftover Creamy Garlic Chicken Thighs Recipe in an airtight container in the fridge for up to 3 to 4 days.
- For freezing, cool the chicken and sauce completely, then freeze in a freezer-safe container for up to 2 months.
- Thaw frozen portions overnight in the fridge before reheating.
- Reheat gently in a covered skillet over low heat with a splash of broth or milk until the chicken warms through and the sauce turns smooth again.
Creamy Garlic Chicken Thighs Recipe
Ingredients
Instructions
- Pat the chicken thighs dry with paper towels and season both sides with salt, black pepper, and paprika if using.
- Heat the olive oil in a large skillet over medium-high heat. Place the chicken thighs skin-side down and sear for 5–7 minutes until the skin is golden and crisp. Flip and cook another 4–5 minutes. Transfer the chicken to a plate and set aside.
- Reduce the heat to medium and add the butter to the same skillet. Once melted, add the minced garlic and cook for 30–60 seconds, stirring constantly, until fragrant but not browned.
- Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Simmer for 2–3 minutes to reduce slightly.
- Stir in the heavy cream, Parmesan cheese, and Italian seasoning. Simmer gently for 3–4 minutes, stirring, until the sauce thickens slightly.
- Return the chicken thighs to the skillet, skin-side up, along with any accumulated juices. Reduce heat to low, cover, and simmer for 10–15 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- Stir in lemon juice if using and adjust seasoning with additional salt and pepper to taste.
- Garnish with chopped fresh parsley and serve the creamy garlic chicken thighs with the sauce spooned over the top.
Notes
Approximate per serving (1 of 4): 520 calories; fat 40 g; saturated fat 18 g; carbohydrates 6 g; fiber 0 g; sugars 2 g; protein 33 g; sodium 820 mg. Values will vary based on brands, exact sizes of chicken thighs, and portion size.