Golden-seared chicken thighs nestled in a silky garlic cream sauce — this is the kind of weeknight dinner that tastes like a restaurant dish but comes together in one skillet. The sauce, built on sweet sautéed onion, savory broth and cream, is rich but not heavy, and it is downright irresistible spooned over rice or mashed potatoes. If you love creamy chicken dinners like our Creamy Rice Skillet with Chicken and Zucchini, this one is going straight into your rotation.
Ingredients
- 500 g (1.1 lb) boneless, skinless chicken thighs
- 1 tsp dried garlic
- 1 tsp paprika
- Salt and pepper to taste
- Vegetable oil for frying
For the creamy sauce:
- 20 g (1.5 tbsp) butter
- A drizzle of vegetable oil
- 1 onion, finely chopped
- 1 garlic clove, minced
- 300 ml (1 1/4 cups) chicken broth
- 150 ml (2/3 cup) heavy cream (20%)
- Salt and pepper to taste
- Fresh parsley, chopped
Instructions
- Season the chicken with dried garlic, paprika, salt, pepper and a drizzle of oil. Mix well.
- Sear the chicken in a hot skillet until golden brown and cooked through. Set aside.
- For the sauce, sauté the onion and garlic in the butter and oil until soft and fragrant.
- Pour in the chicken broth and let it reduce slightly.
- Add the cream, salt, pepper and chopped parsley. Stir to combine.
- Return the chicken to the sauce and simmer on low heat for a few more minutes. Serve over rice, pasta or mashed potatoes — and for another creamy chicken favorite, try our Chicken Breasts Stuffed with Feta, Baked in Cream.
Tips
- Pat the chicken dry before searing — a dry surface browns faster and gives you that gorgeous golden crust. Our Quick Chicken Schnitzels in 20 Minutes use the same trick.
- Do not rush the onion: letting it turn soft and sweet builds the base flavor of the whole sauce.
- For more technique guides on building silky pan sauces, browse the cooking resources at Serious Eats or the weeknight recipes at Allrecipes.
Nutrition (per 100 g): 112.8 kcal, protein 17 g, fat 4 g, carbs 2.5 g.