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Chicken Thighs With Creamy Parmesan Sauce - Comforting, Rich, and Weeknight-Friendly

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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 freshly ground black pepper
  • 1 teaspoon Italian seasoning (or a mix of dried oregano and thyme)
  • 2 tablespoons olive oil
  • 3 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1 small shallot, finely minced (or 1/4 small onion)
  • 1 tablespoon all-purpose flour
  • 1 cup low-sodium chicken broth
  • 3/4 cup heavy cream (or half-and-half for a lighter sauce)
  • 3/4 cup freshly grated Parmesan cheese (plus more for serving)
  • 1 teaspoon Dijon mustard (optional but recommended)
  • 1/2 teaspoon red pepper flakes (optional, for gentle heat)
  • Juice of 1/2 lemon (about 1 tablespoon)
  • 2 tablespoons chopped fresh parsley (or basil) for garnish

Method
 

  1. Season the chicken: Pat the thighs dry with paper towels. Sprinkle both sides with salt, pepper, and Italian seasoning. Dry skin means better browning and crispier edges.
  2. Sear to build flavor: Heat olive oil in a large skillet over medium-high. Place chicken skin-side down and cook 6–8 minutes, until deep golden and crisp. Flip and cook another 4–6 minutes. Transfer to a plate; the chicken will finish in the sauce.
  3. Sauté aromatics: Reduce heat to medium. Add butter to the skillet. When melted, stir in garlic and shallot. Cook 1–2 minutes until fragrant, scraping up any browned bits—those are pure flavor.
  4. Thicken the base: Sprinkle in flour and stir for 30 seconds. This quick roux helps the sauce cling to the chicken without becoming gluey.
  5. Deglaze and simmer: Pour in chicken broth, stirring to smooth out any lumps. Bring to a gentle simmer for 2–3 minutes until slightly thickened.
  6. Add cream and flavor boosters: Stir in the heavy cream, Dijon, and red pepper flakes if using. Keep the heat to a gentle simmer; don’t let it boil hard.
  7. Melt in the Parmesan: Lower the heat and add the Parmesan gradually, stirring until smooth. If it seems too thick, splash in a bit more broth.
  8. Finish cooking the chicken: Nestle the chicken back into the pan, skin-side up. Simmer 8–12 minutes, uncovered, until the thighs reach 165°F (74°C) at the thickest part.
  9. Brighten it up: Stir in lemon juice. Taste and adjust with salt and pepper. The lemon lifts the richness and balances the sauce.
  10. Garnish and serve: Sprinkle with parsley and extra Parmesan. Serve over pasta, rice, or potatoes, with a green veggie or salad on the side.