Creamy Garlic Parmesan Chicken Thighs

Servings thighs

Calories 491kcal

Author Jessica Healey

Season and Sear: Pat the chicken thighs dry, then season them with salt and pepper. In a large skillet, heat the olive oil over medium-high heat. Add chicken, skin side down, and sear until golden brown and crispy, about 5–7 minutes per side. Remove and set aside.
Sauté Garlic: In the same skillet, add minced garlic, cooking for about 1 minute until fragrant but not browned.
Make the Sauce: Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Stir in the cream, Parmesan, and Italian seasoning. Let it simmer gently until it begins to thicken, about 5–7 minutes.
Combine and Cook: Return the chicken thighs to the skillet, skin side up. Simmer on low, partially covered, until chicken is cooked through, about 20 minutes. The sauce will continue to thicken.
Serve: Garnish with parsley and serve over mashed potatoes, pasta, or crusty bread.

Only have boneless chicken thighs? Easy peasy! I've made this recipe with both boneless and bone-in. Here's what you'll want to adjust for boneless:

Reduce the cooking time: Since they’re boneless, give them around 4–5 minutes per side to sear, and they’ll likely need just about 10–15 minutes simmering in the sauce to cook through.
Extra sauce bonus: Since you don’t have bones, the sauce might thicken a little faster, so just keep an eye on it and feel free to add a splash of broth or cream if you want it saucier.