Creamy Garlic Chicken is made with tender, juicy pieces of chicken thighs smothered in a rich, garlic sauce. It’s an easy, one-pan dinner recipe that is full of flavor!
CHICKEN THIGHS AND GARLIC SAUCE RECIPE
I am always looking for ways to jazz up chicken thighs. They are a more affordable cut of chicken so it’s always good when I can figure out a different way to make them. They have the perfect golden brown, crispy skin with tender, juicy, tender meat on the inside. It all gets coated and served with a creamy sauce that has the perfect amount of rich, creaminess and garlic that is so good I’d be lying if I said the thought to lick the plate has never crossed my mind! Let me show you how simple this is to make!
FREQUENTLY ASKED QUESTIONS:
If the sauce is too thin, simmer it uncovered for a few more minutes – this should help reduce the sauce and thicken it up by evaporating extra liquid.
Always pat the chicken thighs dry with a paper towel before seasoning to ensure the skin becomes crispy when browning (searing.)
Yes, you can substitute boneless, skinless chicken thighs and/or chicken breasts. However, the cooking time will be shorter. I always say be sure to use a meat thermometer (paid affiliate link) to ensure the internal temp of the chicken reaches 165F before eating. So, when you are checking the chicken, check in the thickest part of the meat to ensure it’s safe to eat. Also note that bone-in and skin on does tend to be cheaper. The bone-in chicken can also help with moistness as well, they aren’t as quick to dry out if you accidentally cook it a little too long.
Great sides to serve with this chicken include mashed potatoes, steamed vegetables like broccoli, rice, pasta, or salad to balance the richness of the sauce.
While it’s best served fresh, you can make it ahead and store it in the fridge. It’s a little tricky to reheat because that cream sauce can easily separate on you so the goal will be to reheat it very slowly (covered) on the stove top so the chicken reheats all the way through. If you turn the heat up too high, the chicken won’t be warm in the center and your sauce will separate.
Obviously, this is Garlic Chicken so there is a lot of garlic used but it’s not minced, it’s only sliced. It needs to be fresh garlic here. I suppose you could use the jarred stuff but because the jarred stuff is minced, it’s going to give off a stronger flavor so you may want to use less – it’s really up to your taste buds and how much garlic flavor you enjoy.
Leftover chicken and the sauce can be stored in an airtight container and should be kept in the refrigerator for up to 3 days. Reheat gently on the stovetop to avoid separating the sauce.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- bone-in, skin-on chicken thighs– you can use chicken breast if you prefer white meat over the dark chicken thighs, but they will cook faster than chicken thighs, especially if they are boneless.
- olive oil
- Italian seasoning – if you have a favorite seasoning blend you prefer, please feel free to use that instead. I think lemon pepper seasoning would be delicious here too.
- garlic powder
- salt and black pepper
- unsalted butter– adds richness and helps sauté the garlic for a deeper flavor. If you have salted butter, you can use that instead too.
- garlic – fresh garlic cloves, sliced in half, not minced.
- all-purpose flour – you could also use cornstarch if you prefer.
- chicken broth – you can use low sodium or no sodium added chicken broth. Also, you could absolutely use your Homemade Chicken Broth.
- heavy cream– this creates a rich base for the garlic sauce. I don’t recommend a substitute for this, you just don’t get that rich creaminess with milk.
- grated Parmesan cheese – I think freshly grated Parmesan melts best here but use what you have. The stuff in the green bottle would even work (use more or less to taste.)
- crushed red pepper flakes– this is an optional ingredient that I used to bring a smidge of spice and more flavor.
HOW TO MAKE CREAMY GARLIC CHICKEN:
Pat the chicken thighs dry with paper towels and season both sides with Italian seasonings, garlic powder, salt, and pepper. Heat olive oil in a large skillet over medium heat. Place the chicken thighs skin-side down and sear for 6-8 minutes until golden and crispy.
Flip and cook for another 5-6 minutes on the other side. Remove the chicken and set aside. In the same skillet, melt the butter over medium heat. Add the sliced garlic and sauté for 1-2 minutes until fragrant. Sprinkle the flour and give a quick whisk. Pour in the chicken broth and scrape up any browned bits from the bottom of the pan. Whisk in the heavy cream, Parmesan cheese, red pepper flakes, salt and pepper. Simmer for 3-4 minutes, whisking, until the sauce begins to thicken.
Return the chicken thighs back to the skillet and simmer for 5-8 minutes until the chicken is fully cooked (internal temperature of 165°F). Sprinkle with fresh parsley and serve.
Pair with mashed potatoes and steamed broccoli for a perfect meal.
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For the Creamy Garlic Sauce:
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Pat 4-5 bone-in skin on chicken thighs with paper towels and season both sides with 1 teaspoon Italian seasoning, 1 teaspoon garlic powder, ½ teaspoon salt, ½ teaspoon black pepper (note: this is the total amount of seasoning for all the chicken thighs, feel free to add more or less to your preference.)
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Heat 2 Tablespoons olive oil over medium heat. Place the chicken thighs skin-side down and sear for about 6-8 minutes or until golden and crispy.
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Flip and cook for another 5-6 minutes on the other side. Remove the chicken and set aside.
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In the same skillet, melt 2 Tablespoons unsalted butter over medium heat. Add 5-8 cloves garlic, sliced in half and sauté for 1-2 minutes until fragrant.
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Sprinkle in 2 Tablespoons all-purpose flour and give a quick whisk. Pour in 1 cup chicken broth and scrape up any browned bits from the bottom of the pan.
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Whisk in ½ cup heavy cream, ⅓ cup grated Parmesan cheese, ½ teaspoon salt, ½ teaspoon ground pepper and ½ teaspoon crushed red pepper flakes (if using.) Simmer for 3-4 minutes, stirring, until the sauce begins to thicken.
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Return the chicken thighs back to the skillet and simmer for 5-8 minutes until the chicken is fully cooked (internal temperature of 165°F).
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Serve topped with chopped fresh parsley and lemon wedges (optional.)
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredients list above for other substitutions or for the answers to the most common questions.
Calories: 699kcal | Carbohydrates: 8g | Protein: 36g | Fat: 58g | Sodium: 1108mg | Fiber: 1g | Sugar: 1g
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
