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Home » Recipes » Chicken Thighs in Creamy Garlic Parmesan Sauce

Chicken Thighs in Creamy Garlic Parmesan Sauce

February 2, 2020 by Alida Ryder 21 Comments

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Juicy chicken thighs with crispy skin cooked in a deliciously creamy garlic Parmesan sauce. Perfect served with greens and/or rice for an easy dinner.

Chicken thighs in creamy garlic Parmesan sauce

How to make creamy garlic Parmesan sauce

The star of this recipe is undoubtedly the creamy sauce. It all happens in one pot which is perfect for busy weeknights. Season the chicken thighs generously with salt and pepper then brown in a large, deep pan or skillet. I allow the thighs to brown for at least 7-10 minutes per side until the skin is crispy and deeply golden. Remove the thighs from the pan once they are cooked through (the chicken will be white to the bone and will read 75ºC/165ºF on a meat thermometer). Add butter and fry the garlic until aromatic. Add the thyme and pour in the wine/stock. Scrape the sticky brown bits from the bottom of the pot, this is going to add so much flavor to the finished sauce. Pour in the cream and lemon juice then allow to come to a simmer. Allow the sauce to cook for a few minutes until it coats the back of a spoon. Add the Parmesan and stir in then add the thighs. Allow the sauce to simmer for 5 minutes then sprinkle with parsley and serve. (Full recipe with quantities can be found below in the recipe card).

What to serve with garlic Parmesan chicken

  1. Cheesy mashed potatoes
  2. Creamy polenta
  3. Easy spicy garlic roasted broccoli

Chicken thighs in creamy garlic Parmesan sauce

Chicken thigh recipes

  1. Rosemary lemon chicken thighs
  2. Easy honey garlic chicken thighs
  3. Chicken Piccata Thighs
  4. Coconut curry chicken thighs
Chicken thighs in creamy garlic Parmesan sauce

Chicken thighs in creamy garlic Parmesan sauce

Juicy chicken thighs with crispy skin cooked in a deliciously creamy garlic Parmesan sauce. Perfect served with greens and/or rice for an easy dinner.
4.57 from 98 votes
Print Pin Rate
Course: Dinner
Cuisine: American
Keyword: creamy parmesan garlic sauce, garlic parmesan sauce, garlic parmesan white sauce
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 8
Calories: 281kcal
Author: Alida Ryder

Ingredients

  • 8 chicken thighs (bone-in, skin-on)
  • salt and pepper to taste

For the sauce

  • 1 tbsp butter
  • 4 garlic cloves minced
  • 1 tsp thyme
  • 1 cup white wine / chicken stock
  • 1 cup heavy / whipping cream
  • 1-2 tsp fresh lemon juice to taste
  • ½ cup finely grated Parmesan cheese
  • salt and pepper to taste
  • 2 tbsp parsley finely chopped

Instructions

  • Season the chicken thighs generously with salt and pepper.
  • Add the chicken thighs, skin-side down into a large, deep pan then place over medium-high heat. Allow to cook for 7-10 minutes until the skin is crisp and deeply golden. Flip the thighs over and cook for another 7-10 minutes until the chicken thighs are fully cooked. The thighs are done when the meat is white through to the bone or the temperature reads 75°C/165°F on a meat thermometer. Remove the thighs from the pan and set aside.
  • Add the butter, garlic and thyme to the pan and cook for 30 seconds. Add the wine or stock and using a wooden spoon, scrape the sticky bits from the bottom of the pan. Pour in the cream and lemon juice.
  • Allow the sauce to simmer for 5 minutes or until it coats the back of a spoon easily. Add the Parmesan cheese, stir in then add the chicken thighs. Allow to simmer for 5 minutes then sprinkle with parsley and serve.

Nutrition

Calories: 281kcal | Carbohydrates: 2g | Protein: 25g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 152mg | Sodium: 222mg | Potassium: 342mg | Fiber: 1g | Sugar: 1g | Vitamin A: 609IU | Vitamin C: 3mg | Calcium: 108mg | Iron: 1mg
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Filed Under: Chicken Recipes, Dinner Recipes, Gluten Free, Recipes Tagged With: chicken thighs, garlic parmesan sauce, Gluten Free, gluten free breakfast, low carb, paleo recipe

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Comments

  1. Kate Coggin

    April 28, 2022 at 2:04 AM

    I cooked the thighs over medium heat for ten minutes each side. Not close to being done through though skin crispy. I added another 3 minutes, still not cooked through. I added the sauce, more liquid than recipe called for , cooked for 10 minutes, chicken not done inside, finally done after bubbling
    in liquid for 20 minutes

    Reply
    • Alida Ryder

      May 12, 2022 at 5:23 PM

      That’s a very long time for chicken thighs to cook. Were they very large?

      Reply
  2. Tara

    February 14, 2022 at 6:52 PM

    Dried or fresh thyme?

    Reply
  3. NS

    April 9, 2021 at 10:04 PM

    Honestly just an insane recipe. Really delicious, so much flavor. I typically cook rice with this dish because of how well the rice soaks up the sauce. Do not use milk, the sauce won’t come together correctly without the high fat content of the cream, tried using light cream once and it still wasn’t enough. Don’t skimp on the heavy cream. I make this every time I think about it.

    Reply
  4. Rhian Hale

    March 2, 2021 at 6:27 PM

    Absolutely delicious!
    Saw the suggestion of adding spinach so am going to do this as I have some in the fridge, am goi no to serve with some linguine pasta too ?

    Reply
  5. Keith Isaman

    January 31, 2021 at 7:19 AM

    2. Heat a large frying pan/skillet over medium heat. Add the chicken thighs, skin-side down, while the pan is still cold.

    Heat the pan and add thighs while the pan is still cold???

    Please correct this error.

    Reply
    • Alida Ryder

      February 5, 2021 at 12:28 PM

      Fixed.

      Reply
  6. Alysia baker

    November 28, 2020 at 7:16 PM

    How do I adjust if I only have boneless skinless chicken thighs?

    Reply
    • Alida Ryder

      November 29, 2020 at 1:03 PM

      The cooking time will just be slightly shorter, it will still be delicious. 🙂

      Reply
      • Kristy Cardin

        May 6, 2021 at 7:45 PM

        I’m going to try this with boneless skinless thighs! Can you tell me how long to cook?

        Reply
        • Alida Ryder

          May 18, 2021 at 2:47 PM

          Probably 15-20 minutes, depending on their size.

          Reply
  7. Michelle

    November 20, 2020 at 5:59 PM

    Is it possible to use milk vs cream?

    Reply
    • Alida Ryder

      November 29, 2020 at 1:08 PM

      Only if you thicken the sauce with flour, the milk on its own won’t thicken.

      Reply
  8. Nancy G

    October 5, 2020 at 8:09 PM

    Could you use chicken breast instead of thighs? If so, would the cooking method alter?

    Reply
    • Alida Ryder

      October 19, 2020 at 11:15 AM

      You could, breasts will just cook much faster so the cooking time will be impacted.

      Reply
  9. Janet Bradley

    September 20, 2020 at 1:23 PM

    As written I already give it 5 STARS, because there is not a thing in the recipe that I don’t like. Could I add
    spinach at the end of cooking. Would I have to increase sauce ingredients?

    Thanks, Janet

    Reply
    • Alida Ryder

      September 21, 2020 at 8:52 AM

      You definitely could. No need to adjust sauce amounts.

      Reply
  10. Ana

    September 8, 2020 at 11:24 PM

    The recipe is deliciously decadent. I would have given it a 5th star, but there was no mention of how to use the thyme, 3rd item on the list of ingredients

    Reply
    • Alida Ryder

      September 9, 2020 at 9:57 AM

      I’ve amended this recipe. Thanks Ana.

      Reply
  11. Stacy

    February 8, 2020 at 7:03 AM

    This was really easy and really good! Thank you for the recipe – will make again. 🙂

    Reply
    • Alida Ryder

      February 11, 2020 at 2:13 PM

      So happy to hear that Stacy. 🙂

      Reply

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Hi! I'm Alida, mom of twins and creator of Simply Delicious. I hope to encourage a love for cooking by creating fool-proof recipes that are easy and delicious. Read More…

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