Save Tender, juicy chicken thighs simmered in a rich, creamy garlic Parmesan sauce for an irresistible weeknight dinner.
I first tried this recipe when looking for a comforting meal that was both simple and full of flavor. The creamy sauce with Parmesan and garlic instantly became a favorite at my dinner table.
Ingredients
- Chicken thighs: 8 bone-in, skin-on (about 1.2 kg/2.5 lbs)
- Salt: 1 teaspoon
- Black pepper: ½ teaspoon
- Olive oil: 1 tablespoon
- Butter: 3 tablespoons, unsalted
- Garlic: 5 cloves, minced
- Yellow onion: 1 small, finely chopped
- All-purpose flour: 1 tablespoon (use gluten-free if needed)
- Chicken broth: 1 cup (240 ml)
- Heavy cream: 1 cup (240 ml)
- Dried Italian herbs: 1 teaspoon (or ½ tsp each dried basil and oregano)
- Parmesan cheese: ¾ cup (60 g), freshly grated
- Parsley: 2 tablespoons, chopped fresh (plus more for garnish)
Instructions
- Prepare the chicken:
- Pat chicken thighs dry and season both sides with salt and pepper.
- Sear the chicken:
- Heat olive oil in a large skillet over medium-high heat. Add chicken thighs, skin-side down, and sear for 5 to 7 minutes until golden brown. Flip and sear the other side for 3 minutes. Remove chicken and set aside.
- Make the sauce base:
- Reduce heat to medium. In the same skillet, add butter. Once melted, add onion and cook for 2 to 3 minutes until softened. Add garlic and sauté for 1 minute until fragrant.
- Form the roux:
- Stir in flour and cook for 1 minute. Gradually whisk in chicken broth, followed by heavy cream, and bring to a gentle simmer.
- Add herbs and cheese:
- Mix in Italian herbs and Parmesan cheese. Stir until cheese is melted and sauce is smooth.
- Simmer chicken in sauce:
- Return chicken thighs (skin-side up) to the skillet. Spoon sauce over the chicken. Cover and simmer on low for 20 minutes, or until chicken is fully cooked (internal temperature 75°C/165°F).
- Finish and serve:
- Remove from heat. Sprinkle with fresh parsley and serve hot, spooning extra sauce over each thigh.
Save My family loves this meal served with a big bowl of mashed potatoes. The creamy sauce brings everyone to the kitchen before it even hits the table.
Required Tools
Large skillet with lid, tongs, knife and cutting board, whisk
Allergen Information
Contains: Milk (butter, cream, Parmesan), Gluten (flour; use gluten-free flour if needed). Always check broth and cheese labels for potential allergens.
Nutritional Information (per serving)
Calories: 540, Total Fat: 36 g, Carbohydrates: 8 g, Protein: 44 g
Save This chicken dish makes a quick, satisfying dinner and is always a crowd-pleaser. Enjoy every rich bite with your favorite sides.
Recipe Questions & Answers
- → What cut of chicken works best for this dish?
Bone-in, skin-on chicken thighs are preferred for juiciness and flavor, but boneless thighs can be used for quicker cooking.
- → Can I use gluten-free flour in the sauce?
Yes, gluten-free flour can replace all-purpose flour to keep the sauce gluten-free.
- → How do I achieve a creamy texture for the sauce?
Sauté garlic and onions in butter, then whisk in flour to form a roux before gradually adding broth and cream, stirring until smooth and creamy.
- → What herbs complement the Parmesan sauce?
Dried Italian herbs, basil, and oregano add depth of flavor alongside freshly chopped parsley for garnish.
- → What are good side dishes for this chicken preparation?
Mashed potatoes, rice, or steamed vegetables pair well, adding balance and soaking up the flavorful sauce.