Go Back
- 4 bone-in chicken thighs, skin-on - 2 tablespoons olive oil - 4 cloves garlic, minced - 1 cup heavy cream - 1 cup chicken broth - 1 tablespoon Dijon mustard - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - Salt and pepper to taste - Fresh parsley, chopped (for garnish) - Chicken Thighs: Bone-in thighs give rich flavor and stay juicy. - Olive Oil: This oil helps to sear and adds depth. - Garlic: Minced garlic adds a strong, savory taste. - Heavy Cream: It creates a rich and smooth sauce. - Chicken Broth: This adds moisture and enhances flavor. - Dijon Mustard: It gives a slight tang that brightens the dish. - Dried Thyme and Rosemary: These herbs offer aromatic notes and warmth. - Salt and Pepper: Basic seasonings that bring out all the flavors. - Fresh Parsley: Chopped parsley adds color and freshness to the dish. - Chicken Thighs: You can use chicken breasts, but they may dry out more. - Olive Oil: Vegetable oil or butter can work as alternatives. - Heavy Cream: Use half-and-half for a lighter sauce, but it may be less creamy. - Dijon Mustard: Whole grain mustard adds texture and flavor. - Dried Herbs: Fresh herbs can replace dried ones; just use more. - Chicken Broth: Vegetable broth can be a lighter option. These ingredients come together for a delightful dish. Each one plays a special role. First, you need to prepare the chicken thighs. Start by patting them dry with paper towels. This step helps the skin get crispy later. Next, season both sides of the chicken generously with salt and pepper. This adds flavor to the meat. Now, it's time to sear the chicken. Heat two tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is hot, add the chicken thighs, skin side down. Cook them for about 5 to 7 minutes. You want the skin to be golden brown. When the time is up, flip the chicken and cook for another 5 minutes. After that, remove the chicken from the skillet and set it aside. In the same skillet, lower the heat to medium. Add four minced garlic cloves and sauté them for about 30 seconds. Be careful, as you don’t want to burn the garlic. Once it’s fragrant, pour in one cup of chicken broth. Scrape any brown bits off the bottom of the skillet. This adds flavor to your sauce. Next, stir in one cup of heavy cream and one tablespoon of Dijon mustard. Mix well until everything is combined. Now, it’s time to season the sauce. Add one teaspoon of dried thyme and one teaspoon of dried rosemary. You can also add more salt and pepper to taste. Bring this mixture to a gentle simmer. Once it simmers, place the chicken thighs back into the skillet, skin side up. Cover the skillet and let it simmer on low heat for 25 to 30 minutes. This allows the chicken to cook through and reach an internal temperature of 165°F. After cooking, remove the skillet from the heat. Let the chicken rest for a few minutes. Garnish with freshly chopped parsley before serving. Enjoy! Start with dry chicken thighs. Use paper towels to pat them dry. This helps the skin get crisp. Heat olive oil in your skillet over medium-high heat. Place the chicken skin-side down. Cook for 5-7 minutes until golden brown. This step creates flavor. Flip the chicken and cook for another 5 minutes. If you see smoke, lower the heat a bit. Remove the chicken and set it aside. Fresh herbs add a lovely taste. Use parsley, thyme, or rosemary. Chop them finely before adding. You can mix dried herbs in the sauce, but fresh makes it pop. Add the fresh herbs at the end. This keeps their flavor bright. Don’t skip this step! The herbs make your dish stand out. If your chicken is too dry, try cooking it for less time. You want juicy chicken. If the sauce is too thick, add a bit of chicken broth. Stir it well to mix. If the sauce tastes bland, add more salt or herbs. Always taste before serving! If you burn the garlic, it can make the sauce bitter. Keep an eye on it while cooking. Remember, cooking is about having fun and learning! {{image_2}} You can swap chicken thighs for other proteins. Try chicken breasts for a leaner option. If you love beef, use thin cuts of steak. Pork chops also work well with this creamy sauce. For a plant-based twist, try firm tofu or seitan. Just cook the tofu until it’s golden brown. Adjust cooking time based on the protein you choose. Adding veggies makes this dish more colorful and nutritious. You can toss in spinach or kale for a fresh touch. Mushrooms add an earthy flavor, while broccoli brings a nice crunch. To include veggies, sauté them before adding the sauce. Cook until tender, then pour the creamy sauce over them. This way, you get a complete meal in one pan. To make this dish dairy-free, use coconut cream instead of heavy cream. It gives a rich texture without dairy. For a lighter option, substitute heavy cream with low-fat milk or unsweetened almond milk. You might need to thicken the sauce with a bit of cornstarch. This keeps the sauce creamy while cutting calories. To keep your creamy garlic herb chicken thighs fresh, store leftovers in an airtight container. Make sure to let the chicken cool before sealing. Place it in the fridge for up to 3 days. This helps keep the flavors intact and the chicken juicy. When you're ready to enjoy the leftovers, reheat them carefully. You can use a skillet on medium heat. Add a splash of chicken broth or cream to keep it moist. Heat until warm, about 5-7 minutes. Alternatively, use a microwave. Cover the chicken with a damp paper towel. Heat for 1-2 minutes or until hot. If you want to save some for later, freezing is a great option. Place the cooled chicken in a freezer-safe bag. Remove as much air as possible before sealing. It can stay in the freezer for up to 3 months. When you're ready to eat, thaw it in the fridge overnight before reheating. Cook chicken thighs for about 25-30 minutes on low heat. This helps keep them juicy. Use a meat thermometer to check for 165°F. It ensures the chicken is safe to eat. Yes, you can use boneless chicken thighs. They will cook faster, around 15-20 minutes. Keep an eye on them to avoid overcooking. The sauce will still be creamy and delicious. Serve the chicken with mashed potatoes or rice. You can also add sautéed veggies on the side. A fresh salad adds a nice crunch too. Drizzle some sauce over everything for extra flavor. You can prepare the chicken and sauce ahead. Cook it, let it cool, and store it in the fridge. Reheat gently on the stove before serving. The flavors will blend well, making it even tastier! In this blog post, we explored tasty chicken thigh recipes. We covered each ingredient, its role, and swap options. You learned how to prepare, sear, and make a creamy sauce. I shared tips for perfecting flavor and fixing common issues. We also discussed fun variations and storage tips. Cooking can be fun and simple with the right steps. I hope you try these recipes and enjoy every bite!

Creamy Garlic Herb Chicken Thighs

Indulge in the rich flavors of creamy garlic herb chicken thighs with this easy recipe! Perfect for any dinner, this dish features tender chicken cooked in a luscious cream sauce infused with garlic, thyme, and rosemary. You'll love how simple it is to make and how delicious it tastes. Ready to impress your family and friends? Click through to explore the full recipe and bring this mouthwatering meal to your table tonight!
Print Recipe Pin Recipe

Ingredients
  

4 bone-in chicken thighs, skin-on

2 tablespoons olive oil

4 cloves garlic, minced

1 cup heavy cream

1 cup chicken broth

1 tablespoon Dijon mustard

1 teaspoon dried thyme

1 teaspoon dried rosemary

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Prepare the Chicken: Pat the chicken thighs dry with paper towels. Season both sides generously with salt and pepper.

    Sear the Chicken: In a large skillet, heat olive oil over medium-high heat. Add the chicken thighs, skin side down, and cook for about 5-7 minutes until the skin is golden brown. Flip and cook for another 5 minutes. Remove the chicken from the skillet and set aside.

      Make the Sauce: In the same skillet, lower the heat to medium. Add minced garlic and sauté for 30 seconds until fragrant. Be careful not to burn it.

        Add Liquids: Pour in the chicken broth, scraping any brown bits off the bottom of the skillet. Stir in the heavy cream and Dijon mustard until well combined.

          Season the Sauce: Add dried thyme, dried rosemary, and additional salt and pepper to taste. Bring the mixture to a gentle simmer.

            Return Chicken to Skillet: Place the chicken thighs back in the skillet, skin side up. Cover and let simmer on low heat for 25-30 minutes, until the chicken is cooked through (internal temperature of 165°F).

              Finish and Serve: Once the chicken is cooked, remove from heat and let it rest for a few minutes. Garnish with freshly chopped parsley before serving.

                Prep Time, Total Time, Servings: 10 minutes | 45 minutes | Serves 4

                  - Presentation Tips: Serve the creamy garlic herb chicken thighs on a bed of mashed potatoes or alongside sautéed vegetables. Drizzle some of the sauce over the chicken for an extra touch of creaminess.