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Chicken Thighs with Creamy Garlic Sauce | Easy Dinner Recipe

Juicy, golden-browned chicken thighs simmer in a rich, garlicky cream sauce brightened with lemon and parsley. A fast, cozy one-pan dinner perfect with rice, potatoes, or noodles.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 thighs

Ingredients
  

Ingredients

  • 6 bone-in, skin-on chicken thighs (about 2 to 2.5 pounds)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika (sweet or smoked)
  • 2 tablespoons olive oil
  • 3 tablespoons unsalted butter
  • 6–8 large garlic cloves, minced or thinly sliced
  • 1 tablespoon flour
  • 1 cup low-sodium chicken broth
  • 3/4 cup heavy cream (or 2/3 cup cream + 2 tablespoons milk)
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon Italian seasoning or dried thyme
  • 1–2 teaspoons fresh lemon juice, to taste
  • 2 tablespoons chopped fresh parsley (optional for finishing)
  • Extra salt and pepper, to taste

Instructions
 

Instructions

  • Pat the chicken dry, then season all over with salt, pepper, garlic powder, and paprika.
  • Heat olive oil in a large skillet over medium-high heat until hot, then add chicken skin-side down and sear 6–8 minutes until deeply golden and rendered.
  • Flip the chicken and cook 4–6 minutes more, then transfer to a plate to finish later in the sauce.
  • Reduce heat to medium, add butter to the same pan, and cook the garlic 30–60 seconds until fragrant without browning.
  • Stir in the flour and cook about 30 seconds to form a light roux.
  • Whisk in chicken broth, scraping up browned bits, and simmer about 2 minutes to slightly reduce.
  • Stir in heavy cream, Dijon, and Italian seasoning, and simmer 1–2 minutes until the sauce lightly thickens.
  • Nestle the chicken back into the sauce skin-side up, reduce heat to medium-low, and simmer 8–12 minutes until the thighs reach 165°F.
  • Stir in lemon juice, taste, and adjust salt and pepper as needed.
  • Sprinkle with parsley, rest off heat for 3 minutes, and serve with your chosen side.

Notes

For extra garlicky flavor, use up to 10 cloves. To keep the sauce silky, maintain a gentle simmer and avoid high heat. For gluten-free, skip flour and reduce the sauce longer or use a cornstarch slurry. Boneless, skinless thighs cook faster; simmer 6–8 minutes. Optional add-ins: mushrooms, spinach with sun-dried tomatoes, or grated Parmesan just before serving.