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Chicken Thighs in Creamy Parmesan Garlic Sauce - Comforting, Flavor-Packed Dinner

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 6 bone-in, skin-on chicken thighs (about 2 to 2.5 pounds)
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1 teaspoon smoked paprika (or sweet paprika)
  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter
  • 5–6 garlic cloves, minced
  • 1 teaspoon Italian seasoning (or a mix of dried basil, oregano, and thyme)
  • 1/2 cup chicken broth (low-sodium)
  • 1 cup heavy cream (or half-and-half for a lighter sauce)
  • 3/4 cup freshly grated Parmesan cheese (plus extra for serving)
  • 1 teaspoon Dijon mustard (optional, for depth)
  • Red pepper flakes, a pinch (optional)
  • Juice of 1/2 lemon (about 1 tablespoon), to finish
  • Fresh parsley, chopped, for garnish

Method
 

  1. Pat dry and season: Pat the chicken thighs very dry with paper towels. Season both sides with salt, pepper, and smoked paprika. Dry skin means better browning.
  2. Sear the chicken: Heat olive oil in a large skillet over medium-high. Place chicken thighs skin-side down and cook without moving for 6–8 minutes, until the skin is deep golden and crisp. Flip and cook 4–5 minutes more. Transfer to a plate; tent loosely with foil.
  3. Pour off excess fat: Carefully spoon off all but about 1 tablespoon of fat from the pan. Keep the browned bits—they’re flavor gold.
  4. Sauté garlic and herbs: Add butter to the skillet. Once melted, add minced garlic and Italian seasoning. Cook 30–60 seconds, stirring, until fragrant. Don’t let the garlic brown.
  5. Deglaze: Pour in chicken broth and scrape up the browned bits with a wooden spoon. Let it simmer for 1–2 minutes to reduce slightly.
  6. Build the sauce: Reduce heat to medium-low. Stir in heavy cream, Dijon (if using), and a pinch of red pepper flakes. Simmer gently for 2–3 minutes, stirring often.
  7. Add Parmesan: Sprinkle in the Parmesan gradually, stirring until fully melted and smooth. Taste and adjust salt and pepper. The sauce should be creamy and well-seasoned.
  8. Return chicken to pan: Nestle thighs into the sauce, skin-side up, along with any juices. Simmer on low for 8–10 minutes, until the chicken reaches an internal temperature of 175°F and the sauce slightly thickens.
  9. Finish with lemon: Stir in lemon juice to brighten the sauce. It keeps the dish from feeling heavy and balances the richness.
  10. Garnish and serve: Top with chopped parsley and extra Parmesan. Serve with mashed potatoes, buttered noodles, rice, or roasted veggies.