Go Back
To make creamy garlic butter chicken thighs, grab these ingredients: - 4 bone-in, skin-on chicken thighs - 3 tablespoons unsalted butter - 4 cloves garlic, minced - 1 cup heavy cream - 1 cup chicken broth - 1 teaspoon dried thyme - 1 teaspoon paprika - Salt and pepper to taste - Fresh parsley, chopped (for garnish) Each ingredient plays a key role in the flavor. The chicken thighs give a rich base. The butter adds depth and creaminess. Garlic offers a lovely aroma and taste. Heavy cream creates that silky sauce we crave. Chicken broth adds savory notes. Herbs like thyme and paprika boost the dish. Measuring correctly ensures your meal is just right. Too much or too little can change the dish's taste. If you don't have an ingredient, don't worry! You can swap fresh garlic for garlic powder. Use olive oil instead of butter for a lighter option. For a lighter sauce, try half-and-half instead of heavy cream. Chicken thighs can be replaced with chicken breasts, though they might cook faster. Always taste as you go. Adjust seasoning to fit your preference. Cooking should be fun and flexible! First, season the chicken thighs. Use salt, pepper, paprika, and thyme. Make sure to coat both sides well. This adds flavor to the chicken. Let them sit for a few minutes. This helps the spices soak in. Next, heat a large skillet over medium-high heat. Add 2 tablespoons of butter. Once melted, place the chicken thighs skin-side down. Sear them for 5-7 minutes until golden brown. Flip the thighs and sear the other side for 5 minutes. Remove them from the skillet and set aside. Now, reduce the heat to medium. Add the last tablespoon of butter to the skillet. Once melted, add the minced garlic. Sauté it for about 30 seconds until fragrant. Be careful not to burn the garlic. Then, pour in 1 cup of chicken broth. Scrape up any brown bits from the skillet. Let it simmer for 2-3 minutes. After that, stir in 1 cup of heavy cream. Bring the mixture to a gentle simmer. Return the chicken thighs to the skillet, skin-side up. Spoon some creamy sauce over the tops. Cover the skillet with a lid. Let it simmer for 15-20 minutes. Check the chicken’s internal temperature. It should reach 165°F (75°C). When the chicken is done, remove the lid. Let it simmer for another 2-3 minutes. This thickens the sauce a bit. Taste the sauce and adjust the seasoning with salt and pepper. Finally, garnish with chopped fresh parsley before serving. Enjoy your meal! To cook chicken thighs well, start with good seasoning. Use salt, pepper, paprika, and thyme. Pat the chicken dry before seasoning. This helps the skin get crispy. Sear the thighs skin-side down for 5-7 minutes. You want a deep golden color. Flip and cook the other side for 5 minutes. Always use a meat thermometer. The chicken must reach 165°F (75°C) to be safe. Garlic is key to this dish. Sauté minced garlic until fragrant, but don't burn it. Use fresh herbs like thyme for great taste. You can also add lemon juice or zest. A splash of white wine can add depth too. If you like heat, sprinkle in some red pepper flakes. These small changes can make a big difference. To thicken the sauce, let it simmer without a lid for a few minutes. This reduces the liquid and concentrates the flavor. You can also mix in a cornstarch slurry for a quicker option. Just mix cornstarch with cold water, then stir it in. Always stir to avoid lumps. For a creamier sauce, add more heavy cream. This will give you a rich texture and great taste. {{image_2}} You can make this dish more colorful and healthy by adding vegetables. Try using spinach, mushrooms, or broccoli. Just sauté them in the same pan after cooking the garlic. Add them to the sauce for extra flavor and nutrition. They will soak up the yummy garlic butter sauce and add great texture. This recipe works well with different chicken cuts. You can use boneless thighs or even chicken breasts. Boneless thighs will cook faster. Breasts may need a bit more time to cook through. Always check for an internal temperature of 165°F (75°C) to ensure they are safe to eat. If you want a lighter dish, you can swap heavy cream for alternatives. Use half-and-half or coconut cream for a dairy-free version. You can also try Greek yogurt for a tangy twist. Just mix it in at the end and avoid boiling to keep it creamy without curdling. To keep your creamy garlic butter chicken thighs fresh, let them cool down first. Place the chicken in an airtight container. Make sure to cover it well to avoid any air. Store it in the fridge for up to three days. You can also keep the sauce separate if you like. When you’re ready to enjoy your leftovers, reheat them gently. Place the chicken in a skillet over low heat. Add a splash of chicken broth or cream to keep it moist. Cover the skillet. Heat for about 10 minutes or until warm. You can also use a microwave; just cover it to avoid splatters. If you want to freeze the chicken, it’s best to do so before reheating. Wrap each piece tightly in plastic wrap. Then, place them in a freezer bag. This helps prevent freezer burn. They can last up to three months in the freezer. To thaw, move the chicken to the fridge overnight before reheating. Yes, you can use boneless chicken thighs. They cook faster and are easier to eat. Just adjust the cooking time to about 10-15 minutes. Check for an internal temperature of 165°F (75°C) to ensure they are safe to eat. This dish pairs well with many sides. Here are some ideas: - Mashed potatoes - Steamed broccoli - Rice or quinoa - A fresh green salad These options add balance and flavor to your meal. To ensure the chicken is cooked through, use a meat thermometer. Insert it into the thickest part of the thigh. The safe temperature is 165°F (75°C). Cook the chicken until it reaches this temperature, then enjoy your meal! Yes, you can make this recipe low-carb by making a few swaps. Instead of serving it with rice or potatoes, opt for cauliflower rice or zucchini noodles. Also, check the cream label for hidden carbs and choose low-carb alternatives if needed. This blog post covered the key steps to make creamy garlic butter chicken thighs. We explored ingredients, tips for perfect chicken, and variations to suit your taste. You learned how to prepare, cook, and store your dish while ensuring it tastes great every time. Remember, cooking is about experimenting. Don’t hesitate to try different ingredients or methods. Enjoy your cooking adventure!

Creamy Garlic Butter Chicken Thighs

Indulge in creamy garlic butter chicken thighs that are sure to impress! This simple recipe features tender chicken thighs cooked in a deliciously rich garlic and cream sauce, perfect for any dinner. With easy steps and minimal prep time, you'll have a decadent meal ready in just 40 minutes. Want to make your weeknight dinners special? Click through to explore this mouthwatering recipe and elevate your cooking tonight!
Print Recipe Pin Recipe

Ingredients
  

4 bone-in, skin-on chicken thighs

3 tablespoons unsalted butter

4 cloves garlic, minced

1 cup heavy cream

1 cup chicken broth

1 teaspoon dried thyme

1 teaspoon paprika

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Prepare the Chicken: Season the chicken thighs generously with salt, pepper, paprika, and dried thyme on both sides.

    Brown the Chicken: In a large skillet, melt 2 tablespoons of butter over medium-high heat. Once hot, add the chicken thighs, skin side down, and sear for about 5-7 minutes until the skin is golden brown. Flip and sear the other side for another 5 minutes. Remove the chicken from the skillet and set aside.

      Sauté the Garlic: In the same skillet, reduce the heat to medium, melt the remaining tablespoon of butter. Add the minced garlic and sauté for about 30 seconds, or until fragrant (be careful not to burn it).

        Create the Sauce: Pour in the chicken broth and scrape up any browned bits from the bottom of the skillet. Let it simmer for 2-3 minutes. Then, stir in the heavy cream, bringing the mixture to a gentle simmer.

          Cook the Chicken: Return the chicken thighs back to the skillet, skin side up. Spoon some of the creamy sauce over the tops and cover the skillet with a lid. Let it simmer for 15-20 minutes or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).

            Finish and Serve: Once cooked, remove the lid, and let it cook for an additional 2-3 minutes to thicken the sauce slightly. Adjust seasoning with salt and pepper if necessary. Garnish with chopped fresh parsley before serving.

              Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4