Ingredients
Scale
- 4 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- Salt and freshly ground black pepper to taste
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 teaspoon Dijon mustard
- Fresh parsley, chopped for garnish
Instructions
- Step 1: Preheat your oven to 400°F (200°C). Season the chicken thighs generously with salt and pepper on both sides.
- Step 2: In a large oven-safe skillet, heat the olive oil over medium-high heat. Once hot, add the chicken thighs skin-side down and sear until the skin is golden brown and crispy, about 6-8 minutes.
- Step 3: Flip the chicken thighs over and add the minced garlic to the pan. Sauté for about 30 seconds until fragrant, being careful not to burn the garlic.
- Step 4: Pour in the heavy cream and chicken broth, then stir in the Dijon mustard. Bring the mixture to a simmer, allowing it to cook for a few minutes until slightly thickened.
- Step 5: Transfer the skillet to the preheated oven and roast for about 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
- Step 6: Remove from the oven, garnish with fresh parsley, and serve hot with the creamy garlic sauce drizzled over the top. Enjoy!
Notes
- For optimal storage, allow the chicken to cool completely before transferring it to an airtight container; it will stay fresh in the refrigerator for up to 3 days.
- When reheating, gently warm the chicken thighs in a skillet over low heat, adding a splash of chicken broth to keep the creamy sauce from thickening too much.
- Serve this dish with a side of buttery mashed potatoes or crusty bread to soak up the delicious creamy garlic sauce for a truly satisfying meal.
- A great chef's tip is to sear the chicken skin-side down until it's perfectly golden and crispy, as this not only enhances flavor but also ensures a delightful texture in every bite.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American