Pan-Seared Chicken Thighs with Garlic-Parmesan Cream Sauce

By AislePrompt Editorial · ·

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Juicy chicken thighs pan-seared to golden perfection, served with a rich garlic and Parmesan cream sauce that elevates every bite. This French chicken recipe, ready in about 35 minutes, pairs bone-in, skin-on chicken thighs, salt, and black pepper for a weeknight-friendly dinner. Each serving lands at about 450 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" 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: 10 min Cook: 25 min Serves 6 French cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat 6 bone-in, skin-on 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: Place chicken thighs skin-side down and sear without moving for 7-8 minutes until skin is golden brown and crispy. Flip and cook an additional 6 minutes until internal temperature reaches 165°F. Transfer chicken to a plate and tent with foil.
  3. Step 3: Reduce heat to medium and add 3 tbsp unsalted butter to the skillet. Once melted, add 4 minced garlic cloves and sauté for 30 seconds until fragrant but not browned.
  4. Step 4: Pour in 1 cup heavy cream and stir to deglaze the pan, scraping browned bits. Simmer gently for 3 minutes until sauce thickens slightly.
  5. Step 5: Stir in 1/2 cup grated Parmesan cheese and 1 tbsp fresh thyme leaves, cooking for another minute until cheese melts and sauce coats the back of a spoon.
  6. Step 6: Return chicken thighs to the skillet and spoon sauce over them. Cook together for 2 minutes to reheat and meld flavors before serving.

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