Hey there, fellow foodies! Are you craving something rich, creamy, and absolutely delicious for dinner tonight? Well, you’re in the right place! Today, I’m excited to share with you my secret recipe for Rich and Creamy Chicken Thighs that will become a staple in your kitchen. Whether you’re a busy mom looking for quick family dinners or someone who loves easy pasta recipes, this dish is sure to impress. So, let’s dive in and get cooking!
Why You’ll Love This Recipe
- Perfectly tender and juicy chicken thighs
- Creamy, flavorful sauce that’s a breeze to make
- Ready in under 30 minutes—great for 30-minute meals
- Pairs well with pasta, rice, or veggies
- A comforting meal that’s sure to become a family favorite
Ingredients
Here’s what you’ll need to make this mouthwatering dish:
- 4 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 teaspoon dried thyme
- 1/2 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley for garnish
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Let’s walk through the steps to create this creamy garlic chicken dish:
- Prep the Chicken: Season the chicken thighs generously with salt, pepper, thyme, and paprika.
- Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Add chicken thighs, skin-side down, and sear until golden brown and crispy, about 5-7 minutes per side. Remove chicken from the pan and set aside.
- Sauté Aromatics: In the same skillet, add chopped onion and garlic. Sauté for 2-3 minutes until softened and fragrant.
- Make the Creamy Sauce: Pour in the chicken broth and scrape up any browned bits from the pan. Stir in the heavy cream and bring to a simmer. Let the sauce cook for 3-4 minutes until it starts to thicken.
- Finish Cooking: Return the chicken thighs to the skillet, skin-side up. Cover and let cook for another 10-15 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
- Garnish and Serve: Garnish with fresh parsley before serving.
Pro Tips for Making the Recipe
Here are a few tips to ensure your dish turns out perfectly:
- Don’t skip the step of searing the chicken thighs—it’s key for that golden, crispy skin!
- For an extra creamy sauce, let it simmer a few minutes longer.
- Pair this with easy pasta recipes or a side of roasted veggies for a complete meal.
How to Serve
This dish is incredibly versatile. Here are a few ideas for serving:
- Serve over pasta for a creamy garlic pasta dish.
- Pair with roasted vegetables like asparagus or Brussels sprouts.
- Try it with a side of mashed potatoes for a comforting meal.
Make Ahead and Storage
Need to prep ahead? No problem!
- Prepare the sauce and store it in the fridge for up to 24 hours.
- Cooked chicken can be refrigerated for up to 3 days or frozen for up to 2 months.
- Reheat gently over low heat, adding a splash of cream if needed to maintain the sauce’s consistency.
And there you have it—Rich and Creamy Chicken Thighs that are sure to become a family favorite! Whether you’re looking for quick family dinners or weeknight dinner ideas, this recipe checks all the boxes. Don’t forget to check out some of our other delicious recipes like How to Make the Best Smothered Chicken Breast Recipe and How to Make Texas Roadhouse Butter Chicken Skillet Perfectly. Happy cooking, and I’ll see you in the next recipe!
Rich and Creamy Chicken Thighs
Ingredients
- 4 piece bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 1 medium onion finely chopped
- 3 cloves garlic minced
- 1 cup heavy cream
- 0.5 cup chicken broth
- 1 teaspoon dried thyme
- 0.5 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Season chicken thighs with salt, pepper, thyme, and paprika.
- Heat olive oil in a skillet over medium-high heat. Sear chicken thighs until golden brown, about 5-7 minutes per side. Remove and set aside.
- Sauté chopped onion and garlic in the skillet for 2-3 minutes until softened.
- Add chicken broth to the skillet, scraping up browned bits. Stir in heavy cream and bring to a simmer. Cook for 3-4 minutes until thickened.
- Return chicken to the skillet, skin-side up. Cover and cook for 10-15 minutes, or until chicken reaches 165°F (75°C).
- Garnish with fresh parsley and serve.
