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.
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
Chicken thigh recipes
- Rosemary lemon chicken thighs
- Easy honey garlic chicken thighs
- Chicken Piccata Thighs
- Coconut curry chicken thighs
Chicken thighs in creamy garlic Parmesan sauce
- 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
- Season the chicken thighs generously with salt and pepper.
- Heat a large frying pan/skillet over medium heat. Add the chicken thighs, skin-side down, while the pan is still cold. 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.