Creamy Garlic Chicken Thighs
Crispy, juicy chicken thighs in a succulent creamy garlic sauce!
Ingredients
- 5 Bone-in Skin-on Chicken thighs
- 2 tbs Extra Virgin Olive Oil
- 1 tbs Salted Butter
- 10 Garlic Cloves, minced
- 1/2 Cup Chicken Broth white wine also works well if you like it
- 1 Cup Heavy Cream
- 8 oz Fresh Parmesan, grated
- 1 Lemon
- 2 tbs Chopped fresh Parsley
Seasonings
- Kinder's Buttery Poultry Blend if you can't find this seasoning, just use a garlic and herb blend
- Salt and Pepper
Instructions
- Preheat oven to 375 degrees.
- Season the chicken thighs with the Kinder's seasoning and some black pepper. (There is salt in the seasoning so extra is not needed here). Make sure to season both sides.
- In a cast-iron pan (or any oven-safe pan), heat the oil and butter over medium/high heat. Place the chicken in skin side down and cook for 5 minutes.
- Flip the chicken and cook for 5 more minutes, then remove from the pan and set aside.
- Add the garlic to the pan and cook just until fragrant, about 1 minute, being very careful not to burn it.
- Stir in the chicken broth and use a spatula to scrape off all the bits on the bottom of the pan.
- Pour in the heavy cream and stir continuously over medium heat for about 10 minutes, or until the sauce thickens up.
- At this point you want to taste it and add salt and pepper if needed.
- Return the chicken to the pan and bake uncovered for approximately 30 minutes or until chicken reaches an internal temperature of 165 degrees.
- Garnish with the parsley and drizzle with the juice of the lemon.