Half & Half Braised Chicken Thighs with Garlic and Thyme

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Juicy chicken thighs slowly braised in a savory half & half and garlic sauce infused with fresh thyme. This American-inspired chicken recipe, ready in about 50 minutes, pairs bone-in chicken thighs, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 35 min Serves 4 American cuisine 410 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat 6 bone-in chicken thighs dry and season evenly with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
  2. Step 2: Add the chicken thighs skin-side down and sear for 5-6 minutes until the skin is golden brown and crispy, then flip and brown the other side for 3 minutes. Remove chicken from skillet and set aside.
  3. Step 3: Reduce heat to medium, add 4 minced garlic cloves and 4 fresh thyme sprigs to the skillet, sauté for 1 minute until fragrant but not browned.
  4. Step 4: Pour in 1 cup half & half and 1/2 cup chicken broth, scraping the browned bits off the skillet bottom. Bring to a simmer.
  5. Step 5: Return chicken thighs to the skillet skin-side up, spoon some sauce over them, cover and reduce heat to low. Simmer gently for 25 minutes until chicken is cooked through and sauce slightly thickens.
  6. Step 6: Remove chicken and thyme sprigs, stir in 2 tbsp unsalted butter to the sauce until melted and glossy. Serve chicken with the sauce spooned over.

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