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.
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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)
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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.
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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.
