Unlock the secret to the most succulent, flavorful chicken with Bobby Flay’s Chicken Thighs with Creamy Garlic Sauce recipe! Imagine tender, bone-in chicken thighs with perfectly crisped, golden-brown skin, all swimming in a rich and velvety garlic sauce that’s simply irresistible. This one-pot wonder is the perfect solution for a busy weeknight, delivering a gourmet meal without the fuss. It’s a family-friendly chicken dinner that feels elegant enough for guests but easy enough for any day o…

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Creamy Garlic Chicken Thighs (Restaurant-Style, 30 Minutes)

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This Creamy Garlic Chicken Thighs recipe delivers a restaurant-quality meal in just 30 minutes, featuring crispy-skinned chicken in a rich, velvety garlic parmesan cream sauce. A perfect one-pan weeknight dinner.

Author: Chef Sally

Ingredients

Scale

8 bone-in, skin-on chicken thighs (About 2 lbs. Pat them very dry.)
1 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
2 tbsp butter (Unsalted)
6 cloves garlic (Minced)
1/2 cup chicken broth (Low sodium)
1 cup heavy cream
1/2 cup parmesan cheese (Freshly grated)
2 tbsp fresh parsley (Chopped, for garnish)

Instructions

Pat the chicken thighs completely dry with paper towels. Season generously on all sides with salt, pepper, and garlic powder.
Heat olive oil in a large skillet over medium-high heat. Place chicken thighs skin-side down and sear for 6-8 minutes until golden brown and crispy. Flip and cook for another 5-6 minutes until cooked through. Remove chicken and set aside.
Reduce heat to medium. Add butter to the skillet. Once melted, add the minced garlic and cook for 30 seconds until fragrant.
Pour in the chicken broth, scraping up any browned bits. Bring to a simmer and let it reduce for 3-4 minutes.
Stir in the heavy cream and simmer for 2-3 minutes to thicken. Reduce heat to low and stir in the Parmesan cheese until melted and smooth.
Return the chicken thighs to the skillet, spooning sauce over them. Garnish with fresh parsley and serve immediately.