Easy Skillet Chicken Thighs Recipe
Family Favorite Weeknight Dinner Dinner.
Garlic cream sauce skillet chicken thighs for a delicious and simple weeknight dinner.
I remember the first time I really embraced skillet dinners. It was a chaotic Tuesday, my kids were clamoring for dinner, and I just needed something simple, yet satisfying. I had these beautiful chicken thighs and thought, 'Let's just make a little something special.' The aroma of garlic and herbs filled the kitchen, and when that cream sauce came together… honestly, it felt like a tiny victory. That night, everyone cleaned their plates, and I knew I had stumbled upon a new family favorite. It's those little moments, you know? Simple food, happy faces.
Why You'll Love This Recipe
- •Effortless weeknight dinner, truly!
- •Crispy chicken skin and juicy, tender meat every time.
- •That garlic cream sauce is just divine, you'll want to drizzle it on everything.
- •It all comes together in one skillet, which means less cleanup, yay!
- •Perfect for cozy family meals or even a casual dinner with friends.
- •It feels special, but it’s honestly so simple to make.
My friend Sarah tried this last week and texted me immediately, 'Elara, these chicken thighs are a game-changer! So easy, so flavorful, and my kids actually asked for seconds!' That made my heart so happy. It really is a crowd-pleaser.
Essential Ingredient Guide
- Chicken Thighs: Bone-in, skin-on thighs are best for flavor and that amazing crispy skin. They also tend to stay juicier than breasts. Make sure to pat them *really* dry before seasoning and searing.
- Garlic: Freshly minced garlic is non-negotiable here, hon. It's the backbone of that incredible cream sauce. Don't be shy; the more, the merrier!
- Heavy Cream: This is what gives our sauce its luscious, rich texture. For a slightly lighter version, you can try half-and-half, but the thickness and decadence won't be quite the same.
- Chicken Broth: It's not just a filler! Broth helps deglaze the pan, capturing all those flavorful browned bits (fond) left behind by the chicken, adding depth to the sauce.
- Fresh Parsley: A sprinkle of fresh parsley at the end isn't just for looks; it brightens up all those rich flavors and adds a lovely fresh contrast. Don't skip it!
Complete Cooking Process
- Unwrap your chicken thighs and pat them bone-dry with paper towels.
- Mix all your seasonings (salt, pepper, garlic powder, onion powder, paprika) in a small bowl.
- Rub the seasoning mixture all over the chicken thighs, making sure to get under the skin slightly if you can.
- Heat olive oil in your skillet over medium-high heat until it shimmers.
- Carefully place chicken thighs skin-side down into the hot skillet.
- Let them sear undisturbed for 8-10 minutes until the skin is a deep, gorgeous golden brown and super crispy.
- Flip the chicken and sear on the other side for 5-7 minutes. Remove chicken to a plate and set aside.
- Reduce the heat to medium-low. Add butter to the same skillet, letting it melt.
- Add your minced garlic and cook for about 1 minute until fragrant. Keep an eye on it so it doesn't burn.
- Pour in the chicken broth, using a wooden spoon to scrape up all those flavorful bits from the bottom of the pan.
- Stir in the heavy cream and bring it to a gentle simmer. Add Parmesan if you're using it, stirring until smooth.
- Taste and adjust the seasoning with salt and pepper. You want it just right!
- Nestle the seared chicken thighs back into the creamy garlic sauce in the skillet.
- Cover the skillet and let it simmer on low heat for 5-10 minutes, or until the chicken is cooked through (internal temp 165°F/74°C).
- Spoon some of that glorious sauce over the chicken as it finishes cooking.
- Garnish with fresh chopped parsley and serve warm with your favorite sides. Enjoy every single bite!
Frequently Asked Questions
→Can I use boneless, skinless chicken thighs?
Yes, absolutely! Just be aware that the cooking time will be a bit shorter, usually around 5-7 minutes per side for searing, and then 3-5 minutes simmering in the sauce. You won't get the crispy skin, but it will still be incredibly flavorful.
→What if my chicken isn't cooked through after searing?
Don't fret! If your chicken thighs are particularly thick, you can transfer the skillet to a preheated oven (around 375°F/190°C) for 10-15 minutes after the initial searing, then proceed with making the sauce on the stovetop and returning the chicken to finish. Alternatively, you can let it simmer in the sauce a bit longer, covered.
→What sides pair well with this dish?
Oh, so many things! Creamy mashed potatoes are divine for soaking up that sauce. Steamed green beans or roasted asparagus add a lovely freshness. A simple rice pilaf or even a crusty bread would be perfect too.
→Can I make this dairy-free?
You can try! Substitute the butter with olive oil, and the heavy cream with full-fat coconut milk or a dairy-free cream alternative. Nutritional yeast can add a cheesy flavor if you omit the Parmesan. The flavor profile will change, but it can still be delicious.
→How do I ensure crispy chicken skin?
The secret is three-fold: 1) Pat the chicken *very* dry before seasoning. Any moisture prevents crisping. 2) Start with a hot skillet. 3) Don't overcrowd the pan; cook in batches if necessary. Let it sear undisturbed for those initial 8-10 minutes.
Easy Skillet Chicken Thighs Recipe
Easy skillet chicken thighs recipe with garlic cream sauce makes weeknight dinners delicious and simple. A perfect family meal!
Timing
Prep Time
15 minutes
Cook Time
25-30 minutes
Total Time
40-45 minutes
Recipe Details
Ingredients
For the Chicken
- 014 bone-in, skin-on chicken thighs (about 2-2.5 lbs total)
- 021 tablespoon olive oil
- 031 teaspoon salt
- 041/2 teaspoon black pepper
- 051/2 teaspoon garlic powder
- 061/2 teaspoon onion powder
- 071/4 teaspoon paprika
For the Garlic Cream Sauce
- 012 tablespoons butter
- 024-5 cloves garlic, minced
- 031/2 cup chicken broth
- 041 1/2 cups heavy cream
- 051/4 cup grated Parmesan cheese (optional)
- 061 tablespoon fresh parsley, chopped (for garnish)
- 07Salt and pepper to taste
Instructions
Pat the chicken thighs thoroughly dry with paper towels. This is key for crispy skin! Season generously all over with salt, pepper, garlic powder, onion powder, and paprika.
Heat olive oil in a large oven-safe skillet (cast iron works beautifully) over medium-high heat. Once shimmering, add the chicken thighs skin-side down.
Sear for 8-10 minutes until the skin is deeply golden brown and crispy. Don't move them around too much while they're searing! Flip the chicken and sear for another 5-7 minutes on the other side.
Carefully remove the chicken from the skillet and set aside on a plate. If your chicken isn't fully cooked through, you can finish it in the oven (see notes), but it usually cooks enough in the sauce later.
Reduce the heat to medium-low. Add butter to the same skillet. Once melted, add the minced garlic and cook for about 1 minute until fragrant, being careful not to burn it.
Pour in the chicken broth, scraping up any browned bits from the bottom of the pan with a wooden spoon. Let it simmer for 1-2 minutes until slightly reduced.
Stir in the heavy cream and bring to a gentle simmer. If using, add the Parmesan cheese and stir until melted and smooth. Season the sauce with salt and pepper to taste.
Return the chicken thighs to the skillet, nestling them into the sauce. Reduce heat to low, cover the skillet, and let simmer for 5-10 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C). Spoon some sauce over the chicken occasionally.
Garnish with fresh chopped parsley and serve immediately. This pairs wonderfully with mashed potatoes, rice, or steamed green beans.
Notes & Tips
- 1For even more flavor, use a seasoned cast-iron skillet, which retains heat beautifully for perfect searing.
- 2If you prefer a thicker sauce, you can reduce it further before adding the chicken back, or whisk in a cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp cold water) at the end.
- 3Feel free to add other herbs like dried oregano or a pinch of dried thyme to the chicken seasoning for a different flavor profile.
- 4A sprinkle of red pepper flakes can add a lovely subtle kick to the sauce if you enjoy a little heat.
Tools You'll Need
- •Always pat your chicken thighs dry before seasoning and searing – it's the number one rule for crispy skin!
- •Don't overcrowd your skillet. If you have too many thighs, sear them in two batches to ensure good browning.
- •Scrape up all the brown bits (fond) from the bottom of the pan when you add the chicken broth; that's where all the flavor lives!
- •Taste your sauce before adding the chicken back. Adjust salt, pepper, or even a tiny pinch of garlic powder to get it just right.
- •Use an instant-read thermometer to check chicken for doneness – 165°F (74°C) internal temperature is perfect.