Pan-Seared Chicken Thighs with Garlic Parmesan Cream Sauce

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

Juicy pan-seared chicken thighs simmered in a rich garlic Parmesan cream sauce, perfect for a satisfying low-carb dinner. This American-inspired keto recipe (low carb, gluten free), ready in about 35 minutes, pairs bone-in, skin-on chicken thighs, kosher salt, freshly ground black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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) bone-in, skin-on chicken thighs
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 4 garlic cloves, minced
• 1 tsp fresh thyme leaves
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 tbsp fresh parsley, chopped

Know when the chicken is done: thermometers under $100 → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Pat dry 4 bone-in, skin-on chicken thighs and season evenly with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper on both sides. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
2. Step 2: Place the chicken thighs skin-side down in the hot skillet and cook without moving for 6-7 minutes until the skin is deep golden and crispy. Flip the thighs and cook for an additional 5 minutes until cooked through and internal temperature reaches 165°F. Transfer chicken to a plate and tent with foil to rest.
3. Step 3: Reduce heat to medium and add 2 tbsp unsalted butter to the skillet. Once melted, add 4 minced garlic cloves and 1 tsp fresh thyme leaves, sautéing for 1 minute until fragrant but not browned.
4. Step 4: Pour in 1 cup heavy cream, stirring constantly and scraping up any browned bits from the pan. Simmer gently for 3-4 minutes until the sauce starts to thicken.
5. Step 5: Stir in 1/2 cup grated Parmesan cheese, mixing until melted and smooth. Taste the sauce and adjust seasoning with salt and pepper if needed.
6. Step 6: Return the chicken thighs to the skillet, spooning sauce over them, and cook for an additional 2 minutes to meld flavors.
7. Step 7: Remove from heat and garnish with 2 tbsp chopped fresh parsley before serving warm.