Pan-Seared Chicken Thighs with Creamy Garlic Parmesan Sauce

By AislePrompt Editorial · Published 2026-05-10 · Updated 2026-05-10

Juicy pan-seared chicken thighs finished in a rich, creamy garlic Parmesan sauce that’s perfect for a comforting low-carb dinner. This American-inspired keto recipe (low carb, gluten free), ready in about 35 minutes, pairs skin-on, 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 420 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. 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.

Ingredients

• 4 pieces (about 1.5 lbs) skin-on, bone-in chicken thighs
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 4 cloves minced garlic
• 1/2 cup chicken broth
• 3/4 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 tbsp fresh parsley, chopped

The instant-read thermometer we’d check this chicken with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Pat dry 4 skin-on, bone-in chicken thighs 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: Place chicken thighs skin-side down in the skillet and cook for 7-8 minutes without moving until the skin is golden brown and crispy, then flip and cook for an additional 5 minutes until cooked through (internal temperature 165°F). Remove chicken from skillet and set aside.
3. Step 3: Reduce heat to medium and add 2 tbsp unsalted butter to the same skillet. Once melted, add 4 minced garlic cloves and sauté for 30 seconds until fragrant.
4. Step 4: Pour in 1/2 cup chicken broth and scrape any browned bits from the bottom of the skillet. Let the broth simmer and reduce slightly for 2 minutes.
5. Step 5: Stir in 3/4 cup heavy cream and 1/2 cup grated Parmesan cheese. Cook, stirring frequently, for 3-4 minutes until the sauce thickens and coats the back of a spoon.
6. Step 6: Return the chicken thighs to the skillet, spooning the sauce over them. Simmer together for 2 minutes to meld flavors.
7. Step 7: Sprinkle 2 tbsp chopped fresh parsley over the dish before serving to add a fresh, bright finish.