Crispy Chicken thighs with a garlic cream sauce will bring everybody to the dinner table. There is so much flavor in this dish and it pairs so well with a multitude of sides.
What we loved most about this dish is being able to take a relatively inexpensive piece of protein and elevate it in such a way as to surprise us. I would order this out.
Not finishing it swimming in the creamy garlic sauce but ladeling it on when serving preserved that yummy crispy skin and also allowed control over how much sauce one would want.
Another plus is you can prepare this dish in one pan, making clean up a breeze.
If you’re looking for a way to put a very tasty meal in front of your family while saving a few bucks in the process, then you need to try this recipe.
How To Make Crispy Chicken Thighs With Garlic Cream Sauce
First, let’s make sure we have all the ingredients. What makes this recipe so cool is that it doesn’t call for any special ingredients. I would venture to guess that most people would have most of these already. If not, your local favorite grocery store will have what you need.
- Chicken thighs
- Garlic cloves
- Parmesan cheese
- Chicken broth
- Heavy cream
- Italian seasoning
- Onion powder
- Dried thyme
- Mustard powder
Preparing The Chicken
For this recipe, we decided to use boneless chicken thighs, but we wanted that crispy skin. This meant we had to debone the chicken thighs.
Honestly, it’s no big deal. Get a nice sharp knife and place the chicken thigh skin side down. Find the bone and begin to cut the meat from the bone, allowing the knife to follow the edge of the bone. Work one side until you’re happy then switch to the other side.
Using your knife, work your way around the knuckle of the bone until the bone comes free. Turn the thigh over and remove any excess skin.
Repeat the process until you have 4 boneless chicken thighs. If you want, you can place the bones and skin into a freezer bag and make some bone broth at a later time.
Get Your Ingredients Together
Once you have the chicken thighs deboned, place them uncovered in the refrigerator. We want these to dry a bit. Keep them refrigerated for at least 30 minutes. You can leave them for up to 24 hours.
A longer rest time will increase the crispiness of the skin. We did this recipe with a 30 minute rest time and we were very happy with the result.
While the chicken thighs are in the fridge, go ahead and get the rest of your ingredients together. This will make the entire process super smooth. It’s not over-complicated, but you have the time so you might as well.
Let’s Get Cooking
Cooking The Crispy Boneless Chicken Thighs
Remove the boneless chicken thighs from the refrigerator. Add salt and pepper, to taste, on both sides of the chicken.
Place the chicken skin side down into a large skillet. Turn the heat to medium. Yep, place the chicken into a cold pan and turn on the heat. Trust me.
This will allow the chicken to cook to a proper temperature without burning the skin.
Cook the chicken thighs until the skin is a nice golden brown. Check the chicken thighs and make sure you don’t over brown or burn the chicken skin. Adjust the heat if needed. For us, this took about 12-13 minutes and the chicken was reading around 125 degrees Fahrenheit.
Since we’re going to prepare a super flavorful creamy garlic sauce after the chicken is done cooking preheat your oven to 200 degrees. We will place the finished chicken into the oven until we’re ready to plate.
Flip the chicken so its skin side up and continue to cook for approximately 5 to 7 minutes until the internal temperature of the chicken reads 165 degrees Fahrenheit.
Remove the crispy chicken thighs and place them into an oven-safe receptacle and place them into the oven. Do not stack them.
Making The Creamy Garlic Sauce
Reduce the heat of the stove burner to low.
Drain the excess rendered chicken fat retaining all those yummy bits and pieces. This is the flavor!
Return the pan to the burner and add the butter. Watch the heat of your pan. If it’s still too hot, remove it from the heat for a minute or two.
When the butter has melted add the garlic to the pan. Sauté the garlic until it’s nice and golden, about 5 to 7 minutes. Mind the heat, we don’t want to burn the garlic.
To the pan, add the flour, salt and pepper, Italian seasoning, onion powder, mustard powder, and dried thyme.
Whisk for a few minutes until you have a nice gold look to the beginnings of the sauce and the flour has cooked sufficiently.
Add the chicken stock, just a bit at a time, whisking vigorously.
Continue this process so you get a nice smooth sauce with no lumps. A little stock … whisk. Repeat, until all the stock has been added.
Add the heavy cream and stir. Increase the heat and bring to a boil, then reduce the heat to low.
Add the parmesan cheese and stir until combined well. Continue to cook for about 7 to 10 minutes until thickened. Give it a taste at this point and add salt and pepper to taste.
Putting The Dish Together
Remove the chicken thighs from the oven. Plate the chicken and drizzle the garlic cream sauce over it. Optionally, top with a little chopped parsley for garnish. Serve with your favorite sides and enjoy the praise from the table!
This chicken dish is just hands down good. You get great textures and flavors with every bite. The crispiness of the skin married with the robust flavor of the sauce makes a boring chicken dinner turn into a dining out experience.
Furthermore, the cost of this dish is very reasonable and it’s all prepared in one pan. We all have that go-to meal that tastes great and is easy to make. Well, this is one of them. Give it a try!
How do I cook boneless chicken thighs?
Place boneless chicken thighs into a cold pan skin side down. Increase heat to medium. In 10 to 12 minutes check for a nice golden brown on the skin. Turn the chicken thighs and continue to cook for 5 to 7 minutes until the internal temperature reads 165 degrees Fahrenheit.
How long does it take to fry boneless chicken thighs?
It takes approximately 15 to 20 minutes on medium heat to cook a boneless chicken thigh to 165 degrees Fahrenheit.
Crispy Chicken Thighs With Garlic Cream Sauce
Crispy Chicken Thighs With Garlic Cream Sauce
- 4 Chicken thighs
- 10 Garlic cloves peeled, cracked
- 1/2 cup Parmesan cheese
- 2 1/2 cup Chicken broth
- 3 tbsp Flour
- 3 tbsp Butter
- 1/2 cup Heavy cream
- 2 tsp Italian seasoning
- 1/2 tsp Onion powder
- 1/2 tsp Dried thyme
- 1/2 tsp Mustard powder
- 1/2 tsp Kosher salt
- 1/2 tsp Black pepper
- 2 tbsp Parsley Chopped, for garnish (optional)
- Debone chicken thighs and trim excess skin
- Place boneless chicken thighs into refrigerator for at least 30 minutes to 24 hours.
While chicken is resting, prepare ingredients
- Shred the parmesan cheese, if needed.
- Combine flour, italian seasoning, onion powder, mustard powder, salt and pepper, and dried thyme. Whisk to combine.
- Peel garlic cloves. Use the flat side of a large knife and place over garlic clove. Hit the knife breaking the garlic clove. Don't SMASH it, just crack it. Remove outside hull.
Making The Dish
- Remove the chicken from the refrigerator and season both sides with salt and pepper to taste.
- Place chicken skin side down in cool skillet and increase heat to medium.
- Cook skin side down for approximately 12 minutes or until skin is crispy and golden brown.
- Preheat oven to 200 degrees Fahrenheit
- Turn chicken and continue to cook for 5 to 7 minutes until chicken reads 165 degrees Fahrenheit.
- Remove chicken from pan and place into oven safe receptacle and place into oven.
- Drain the excess rendered chicken fat retaining all bits and pieces.
- Reduce heat to low and add the butter. If the pan is too hot, remove from heat for a minute or two.
- When the butter has melted add the garlic to the pan. Sauté the garlic until it’s nice and golden, about 5 to 7 minutes. Mind the heat, we don’t want to burn the garlic.
- To the pan add the flour, salt and pepper, italian seasoning, onion powder, mustard powder, and dried thyme.
- Whisk for a few minutes until you have a nice gold look to the beginnings of the sauce and the flour has cooked sufficiently.
- Add the chicken stock, just a bit at a time, whisking vigorously.
- Continue this process so you get a nice smooth sauce with no lumps. A little stock … whisk. Repeat until all the stock as been added.
- Add the heavy cream and stir. Increase the heat and bring to a boil, then reduce the heat to low.
- Add the parmesan cheese and stir until combined well. Continue to cook for about 7 to 10 minutes until thickened.
- Give it taste at this point and add additional salt and pepper to taste.
- Remove the crispy chicken thighs from the oven.
- Plate the chicken and drizzle the garlic cream sauce over it. Optionally, top with a little chopped parsley for garnish.
- Serve with your favorite sides.