Creamy Garlic Chicken Thighs

by 30MinuteMeals
Prep: 10m
Cook: 20m
poultry
Creamy Garlic Chicken Thighs - Image

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Ingredients
Servings:4
6boneless skinless chicken thighs
1tspgarlic powder
1tsponion powder
1tsppaprika
1tspItalian seasoning
1/2tspsalt
1/2tspblack pepper
1tbspolive oil
1tbspbutter
1yellow onion
4garlic
1/2cupheavy cream
1/2cupchicken broth
1tbsplemon juice
fresh parsley
Nutrition Facts

Per serving

Calculating nutrition...

Instructions
  1. 1

    Season the chicken

    Pat the thighs dry with paper towels. Mix the garlic powder, onion powder, paprika, Italian seasoning, salt, and pepper in a small bowl, then rub it over both sides of the chicken. Dry chicken and a hot pan are the whole game here, so don't skip the paper towels.

  1. 2

    Sear

    Heat the olive oil in a large skillet over medium-high. Lay the thighs in and sear undisturbed 5 to 6 minutes until deeply golden, then flip and cook another 5 to 6 minutes until cooked through (165°F). Transfer to a plate.

  2. 3

    Start the sauce

    Drop the heat to medium. Add the butter and finely diced onion to the same pan and cook 3 to 4 minutes until soft, scraping up the browned bits stuck to the bottom. Add the minced garlic and cook 30 seconds until fragrant.

  3. 4

    Build and finish

    Pour in the heavy cream, chicken broth, and lemon juice. Bring to a gentle simmer and let it cook 2 to 3 minutes until it thickens enough to coat a spoon. Slide the thighs back in, spoon sauce over them, and simmer 2 minutes to reheat. Scatter with chopped parsley and serve.

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Creamy Garlic Chicken Thighs

Created by: 30MinuteMeals

Prep Time: 10m
Cook Time: 20m
Servings: 4

Ingredients

  • 6 boneless skinless chicken thighs
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • 1 tsp Italian seasoning
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1 yellow onion
  • 4 garlic
  • 1/2 cup heavy cream
  • 1/2 cup chicken broth
  • 1 tbsp lemon juice
  • fresh parsley

Instructions

  1. Season the chickenPat the thighs dry with paper towels. Mix the garlic powder, onion powder, paprika, Italian seasoning, salt, and pepper in a small bowl, then rub it over both sides of the chicken. Dry chicken and a hot pan are the whole game here, so don't skip the paper towels.
  2. SearHeat the olive oil in a large skillet over medium-high. Lay the thighs in and sear undisturbed 5 to 6 minutes until deeply golden, then flip and cook another 5 to 6 minutes until cooked through (165°F). Transfer to a plate.
  3. Start the sauceDrop the heat to medium. Add the butter and finely diced onion to the same pan and cook 3 to 4 minutes until soft, scraping up the browned bits stuck to the bottom. Add the minced garlic and cook 30 seconds until fragrant.
  4. Build and finishPour in the heavy cream, chicken broth, and lemon juice. Bring to a gentle simmer and let it cook 2 to 3 minutes until it thickens enough to coat a spoon. Slide the thighs back in, spoon sauce over them, and simmer 2 minutes to reheat. Scatter with chopped parsley and serve.

Notes & Tips

Boneless thighs are the move on a weeknight — they're forgiving, they cook fast, and they don't dry out if you look away for a second. The one thing not to rush is the sear: give it the full 5 minutes on the first side and leave it alone so it browns instead of steams. That fond on the bottom of the pan is where the sauce gets its flavor, so scrape every bit of it up when the onion goes in. The lemon isn't optional either — a tablespoon cuts the cream and keeps the whole thing from feeling heavy. Serve over rice, mashed potatoes, or with bread to mop the pan.