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Creamy Garlic Chicken Thighs with Crispy Skin

Two perfectly cooked Creamy Garlic Chicken Thighs with crispy, seasoned skin resting in a pool of rich, yellow garlic sauce.
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Make tender, juicy chicken thighs with perfectly crisp skin, finished in a rich, homemade creamy garlic pan sauce.

Ingredients

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  • 4 bone-in, skin-on chicken thighs
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 4 cloves garlic, minced
  • 1/2 cup chicken broth
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon fresh parsley, chopped

Instructions

  1. Pat the chicken thighs completely dry with paper towels. Season both sides with salt, pepper, and paprika.
  2. Place a large, oven-safe skillet over medium heat. Add the olive oil.
  3. Place the chicken thighs skin-side down in the cold skillet. Turn the heat to medium-low. Cook slowly for 12 to 15 minutes without moving them to render the fat and crisp the skin.
  4. Once the skin is deep golden brown and crisp, flip the thighs. Cook for 5 minutes on the second side until browned.
  5. Remove the chicken from the skillet and set aside on a plate. Pour off all but 1 tablespoon of rendered fat from the skillet.
  6. Return the skillet to medium heat. Add the minced garlic and cook for 30 seconds until fragrant. Do not let the garlic burn.
  7. Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Let the broth reduce by half, about 2 minutes.
  8. Reduce the heat to low. Stir in the heavy cream and let it warm through.
  9. Stir in the Parmesan cheese until the sauce is smooth and slightly thickened. Taste and adjust seasoning if needed.
  10. Return the chicken thighs to the skillet, nestling them into the sauce, skin-side up. Do not submerge the crispy skin.
  11. Cover the skillet and simmer on low for 5 to 8 minutes, or until the internal temperature of the chicken reaches 165 degrees Fahrenheit.
  12. Remove from heat. Garnish with fresh parsley before serving the chicken thighs with the creamy garlic sauce spooned over them.

Notes

  • Drying the skin thoroughly before cooking is the most important step for achieving maximum crispness.
  • To keep the sauce from breaking, keep the heat low when adding the cream and Parmesan cheese. Do not boil the sauce once the cream is added.
  • If your skillet is not oven-safe, transfer the chicken and sauce to a baking dish after searing and bake at 375 degrees Fahrenheit for 10 minutes to finish cooking.

Nutrition

Find it online: https://magazinemeal.com/creamy-garlic-chicken-thighs-with-crispy-skin/