A rich and comforting dish featuring juicy chicken thighs smothered in a creamy garlic-parmesan sauce. The tender meat pairs beautifully with the silky sauce, making this an ideal meal for both a cozy weeknight dinner and a special-occasion treat.
Why You’ll Love This Recipe
This recipe brings together a few exceptional qualities:
Juicy, tender chicken thighs that absorb flavor effortlessly.
A decadent sauce made from heavy cream and parmesan cheese that adds richness without being overbearing.
Fresh garlic for aromatic depth and a hint of savory punch.
Minimal ingredients and simple steps — perfect for when you want something delicious without a complex prep.
A flexible dish that works with pasta, rice, crusty bread, or a simple salad on the side.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
In a skillet, heat the vegetable oil over high heat. Place the chicken thighs in the skillet and cook until both sides turn golden brown. Transfer the cooked chicken thighs to a bowl and set aside. (Much Butter)
In the same skillet, melt the butter. Add the chopped garlic and sauté until fragrant. Then add the chicken stock, sea salt, and black pepper; stir to combine. (Much Butter)
Add the heavy cream and parmesan cheese. Stir until the parmesan is melted and the sauce begins to thicken. (Much Butter)
Return the cooked chicken thighs to the skillet, submerging them in the sauce. Continue cooking until the sauce reaches your desired thickness and the chicken is heated through. Turn off the heat. (Much Butter)
Before serving, garnish with chopped parsley. Serve immediately. (Much Butter)
Substitute chicken thighs with skinless boneless chicken breasts if you prefer lighter meat; adjust cooking time accordingly.
Add herbs such as thyme, rosemary, basil, tarragon or oregano for extra aromatic complexity. (Much Butter)
For a lower-fat version, use evaporated milk or a non-dairy alternative like almond milk or cashew milk instead of heavy cream. (Much Butter)
For a spicier twist, stir in a pinch of red pepper flakes or use smoked paprika.
Serve with a bed of sautéed mushrooms or spinach underneath the chicken to add more vegetables and flavor.
Storage/Reheating
Store any leftovers in an airtight, tightly closed container in the refrigerator. It’s best not to freeze this dish, as the sauce may separate or “crack” when reheated. (Much Butter)
To reheat:
Remove from fridge just before serving.
Place in a skillet or saucepan over low to medium heat; cover and heat until the sauce is gently bubbling and the chicken is hot throughout. Do not bring to a rolling boil to prevent the sauce from breaking. (Much Butter)
FAQs
How do I know when the chicken thighs are done?
The chicken is done when its internal temperature reaches 165 °F (74 °C) and the juices run clear when pierced. Also, the exterior should be golden brown and firm to the touch.
Can I use bone-in chicken thighs instead?
Yes — you can use bone-in thighs, but you’ll need to increase the cooking time so the meat reaches safe internal temperature and is fully cooked around the bone. Also, sautéing the garlic and finishing the sauce step may need a few extra minutes.
What can I serve this dish with?
This dish pairs wonderfully with pasta (like fettuccine or penne), steamed rice, mashed potatoes, garlic bread, or a side of roasted vegetables. The creamy sauce is perfect for soaking up.
Can I make the sauce ahead of time?
You can prepare the garlic-cream sauce ahead (without the chicken) and store it in the fridge for up to 24 hours. When ready to serve, reheat gently, add the cooked chicken, and warm through.
Is this dish suitable for a low-carb diet?
Yes — if you skip the pasta or serve with low-carb veggies (like zucchini noodles or steamed broccoli), the chicken and cream sauce themselves are relatively low in carbohydrates.
What type of parmesan cheese should I use?
For best flavor, use freshly grated parmesan (“Parmigiano-Reggiano” or similar). Avoid finely processed grated cheese from the shaker, as the melting and texture differ.
My sauce seems too thin — how do I thicken it?
If the sauce is too thin, let it simmer a bit longer with the chicken uncovered so it reduces. You can also stir in a small slurry of cornstarch + water (½ tsp cornstarch + 1 tbsp water) and cook for another minute until it thickens.
Can I make this dairy-free?
Yes — use a dairy-free heavy cream substitute (like coconut cream or cashew cream) and swap the parmesan for a dairy-free cheese alternative or nutritional yeast. Be aware the flavor and texture will differ.
How can I lighten the dish but keep flavor?
Use skinless boneless chicken breasts, swap heavy cream for half-and-half or evaporated milk, reduce the butter to 1 tbsp, and increase garlic or herbs to compensate for richness.
Can I prepare this for a larger group?
Absolutely — you can double or triple the ingredients to feed more people. Just ensure you use a large enough skillet or pan so the chicken cooks evenly and the sauce thickens properly.
Conclusion
This creamy garlic chicken thigh recipe is a perfect blend of rich sauce and flavorful, tender chicken — and it’s straightforward enough for a weekday dinner yet special enough for guests. With simple ingredients, an easy method, and plenty of options for variation, it’s sure to become a favorite go-to in your cooking rotation. Enjoy preparing and sharing this delicious meal!
A rich and comforting dish featuring juicy chicken thighs smothered in a creamy garlic-parmesan sauce, perfect for both weeknight dinners and special occasions.
In a skillet, heat the vegetable oil over high heat. Place the chicken thighs in the skillet and cook until both sides turn golden brown. Transfer the cooked chicken thighs to a bowl and set aside.
In the same skillet, melt the butter. Add the chopped garlic and sauté until fragrant. Then add the chicken stock, sea salt, and black pepper; stir to combine.
Add the heavy cream and parmesan cheese. Stir until the parmesan is melted and the sauce begins to thicken.
Return the cooked chicken thighs to the skillet, submerging them in the sauce. Continue cooking until the sauce reaches your desired thickness and the chicken is heated through. Turn off the heat.
Before serving, garnish with chopped parsley. Serve immediately.
Notes
Use freshly grated parmesan for best flavor and melting.
Let the sauce simmer uncovered to thicken, or add a cornstarch slurry.
Not suitable for freezing due to potential sauce separation.
Use dairy-free alternatives for a dairy-free version.
To lighten the dish, substitute with half-and-half or evaporated milk.
