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Creamy Garlic Chicken

Creamy Garlic Chicken

Indulge in a luscious one-pan dish featuring chicken thighs simmered in a creamy garlic sauce, seasoned with Italian herbs and spices. Perfect for a quick weeknight dinner!
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Course: Main Course
Cuisine: American
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4

Ingredients
  

  • 1 teaspoon of Italian herb seasoning or a preferred blend of equivalent herbs
  • 1/2 teaspoon of salt adjusted to taste
  • 1/4 teaspoon of freshly ground black pepper adjusted to taste
  • 1/4 teaspoon of granulated garlic
  • 1/4 cup of all-purpose flour
  • 2 pounds of skinless boneless chicken thighs
  • 2 tablespoons of unsalted butter
  • 2 tablespoons of olive oil
  • 8 cloves of garlic peeled and smashed (approximately 1/4 cup lightly packed)
  • 1 cup of heavy cream
  • 1 cup of chicken broth
  • 1 tablespoon of freshly chopped parsley optional, for garnish

Instructions

  • Seasoning Preparation: Begin by combining the Italian herb seasoning, salt, black pepper, granulated garlic, and flour in a 1-gallon resealable plastic bag. Shake the bag gently to ensure the ingredients are thoroughly mixed.
  • Cooking the Chicken: In a large nonstick skillet, melt the butter with the olive oil over medium heat. While the fats are warming, pat the chicken thighs dry with paper towels. Place the chicken in the bag with the seasoned flour, seal the bag, and shake well to coat the chicken evenly. Once the butter and oil mixture has stopped sizzling, place the chicken pieces in the skillet. Cook each side for approximately 4 to 5 minutes until the chicken is well-browned, fully cooked through, and an instant-read thermometer inserted near the center reads 165 degrees Fahrenheit (74 degrees Celsius). Transfer the chicken to a plate and keep it warm.
  • Sauce Preparation: Utilize the same skillet to cook the smashed garlic. Lower the heat to medium-low and sauté the garlic, stirring frequently, until it is just fragrant, which should take no longer than 1 minute. Following the garlic, pour in the heavy cream, using a wooden spoon to scrape up any browned bits from the bottom of the pan as these add significant flavor to the sauce. Stir in the chicken broth, then increase the heat to medium and bring the mixture to a boil. Continue to cook, stirring occasionally, until the sauce has reduced by half, which should take about 10 minutes.
  • Final Assembly: Taste the garlic cream sauce and adjust the seasoning if necessary. Return the cooked chicken to the skillet and stir gently to coat it in the sauce. Allow the chicken to heat through thoroughly. If using, sprinkle with freshly chopped parsley before serving to add a fresh, herbal brightness to the dish.
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