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.
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
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.
Great recipe and I’ve made it many times. It’s been a hit. My only issue is the Parmesan doesn’t mix in. It ends up stuck to the bottom of the pan. I’ve stirred it rigorously. What am I doing wrong?
The heat might be too high when you’re adding it so instead of melting into the sauce, it seizes. Try lowering the heat and adding the parmesan slowly, mixing continuously.
I made it ! Was so good ! Definitely part of my menu now 😊
I’m so happy to hear that Litty!
My mom’s favorite chicken dish and she loathes dark meat!!! Go figure??? On heavy rotation in this house.
Super tasty and easy to make!
This is one of like maybe two recipe reviews I’ve ever left. Amazing! This was SO easy! All of my kids loved this too!!
It was delicious and easy to make! I would definitely use this recipe again.
I added sundried tomatoes for an extra flavor…perfect!
That was delicious ! Very tasty , rich sauce and lots vlavour !