Description
This Creamy Garlic Chicken recipe features tender, juicy chicken thighs seasoned with a blend of spices, pan-seared to golden perfection and bathed in a rich, velvety garlic-parmesan cream sauce. With a quick 20-minute preparation time, it’s a delicious and comforting dish perfect for a satisfying weeknight meal.
Ingredients
Chicken and Seasonings
- 1.5 pounds boneless, skinless chicken thighs
- 1½ teaspoons salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon cumin
- 1 tablespoon neutral oil (for frying the chicken)
Creamy Garlic Sauce
- 1 tablespoon unsalted butter
- 4 garlic cloves, minced
- 1 cup half & half
- ¼ cup shredded parmesan cheese
- 12-20 sprigs cilantro, finely minced (for garnish)
Instructions
- Season Chicken: Pat the chicken thighs dry with a paper towel to remove moisture, which prevents proper searing. In a small bowl, combine 1½ teaspoons salt, ½ teaspoon black pepper, ½ teaspoon garlic powder, ½ teaspoon paprika, and ½ teaspoon cumin. Sprinkle this seasoning mix evenly over both sides of the chicken thighs.
- Prepare Garlic and Cilantro: Mince the garlic cloves finely and chop the fresh cilantro sprigs finely for later use in the sauce and garnish.
- Cook Chicken: Heat a pan or skillet over medium-high heat until hot and a little smoke appears. Add 1 tablespoon of neutral oil. Place the seasoned chicken thighs in the pan and cook without moving for 4-5 minutes, allowing a golden crust to form. Flip the chicken and cook for an additional 2-3 minutes until golden brown and cooked through. Remove the chicken from the pan and set aside on a plate. Reduce the heat to low.
- Make Creamy Garlic Sauce: Add 1 tablespoon of unsalted butter to the same pan. Add the minced garlic and cook for about 1 minute until fragrant but not browned. Pour in 1 cup of half & half, stirring occasionally. Add ¼ cup shredded parmesan cheese and continue stirring on low heat, taking care to keep the sauce from curdling. Cook until the cheese melts and the sauce thickens slightly.
- Combine and Serve: Return the cooked chicken thighs along with any juices accumulated on the plate to the pan with the cream sauce. Simmer together for 1 minute to allow flavors to meld and the chicken to warm through. Remove from heat and garnish generously with the finely chopped cilantro before serving.
Notes
- Patting the chicken dry before seasoning is key to getting a good sear and preventing steaming.
- Use a neutral oil like canola or vegetable oil for frying to avoid overpowering the flavors.
- Keep the heat low when adding the half & half and cheese to prevent the cream from curdling.
- Fresh garlic and cilantro add a bright and aromatic touch to the creamy sauce.
- This recipe works well with boneless skinless chicken breasts if preferred, though cooking times may vary slightly.
