Go Back
- 6 chicken thighs, bone-in and skin-on - 4 tablespoons unsalted butter - 6 cloves garlic, finely minced - 1 cup chicken broth, low-sodium preferred - 1 cup heavy cream - 1 teaspoon Italian seasoning - 1 teaspoon smoked paprika - Salt and freshly ground black pepper to taste - Fresh parsley, chopped - 2 cups fresh spinach, washed and stems removed Gather these ingredients to start your one-pan creamy garlic butter chicken thighs. The chicken thighs are juicy and flavorful. The butter adds richness, while garlic brings that lovely aroma. Chicken broth forms the base of your sauce, and heavy cream gives it a lush texture. For seasonings, Italian seasoning adds a nice herbal note. Smoked paprika gives warmth and depth. Don’t forget salt and black pepper; they enhance all the flavors. The optional garnishes of fresh parsley and spinach are perfect. Parsley adds color and freshness, while spinach wilts beautifully in the sauce. Enjoy this simple yet stunning dish with your loved ones. First, pat the chicken thighs dry with paper towels. This step is key for a crispy skin. Season both sides with salt, black pepper, smoked paprika, and Italian seasoning. Make sure every inch is coated well. Next, heat 2 tablespoons of butter in a large, heavy skillet over medium heat. Once the butter is bubbling, place the chicken thighs skin-side down. Sear them for about 5-7 minutes until the skin is golden and crispy. Flip the thighs and cook for another 5 minutes. After browning, set the chicken aside on a plate. In the same skillet, add the remaining butter to the drippings. Once it melts, add the minced garlic. Sauté it for about 30 seconds, stirring all the time. You want the garlic fragrant but not brown. Now, pour in the chicken broth and scrape up the tasty bits stuck to the pan. Bring it to a gentle simmer and stir in the heavy cream. Let the sauce bubble for 2-3 minutes until it thickens slightly. Return the seared chicken thighs to the skillet, skin-side up. Scatter fresh spinach around the chicken in the sauce. Cover the skillet and let it simmer on low heat for 15-20 minutes. The chicken should reach an internal temperature of 165°F (75°C). The spinach will wilt down nicely. Taste the sauce and adjust with more salt and pepper if needed. To get crispy skin on your chicken thighs, start by patting them dry with paper towels. This helps remove moisture that can make the skin soggy. Next, season both sides with salt, pepper, and smoked paprika. When you sear the chicken, use a hot skillet with melted butter. Place the chicken skin-side down and do not move it for the first few minutes. This helps form a nice crust. Sear for about 5-7 minutes until golden brown, then flip and sear the other side for 5 minutes. To thicken your sauce properly, focus on the cooking time after you add the heavy cream. Allow the sauce to bubble gently for 2-3 minutes. This will help it thicken naturally. If you want it thicker, you can also add a cornstarch slurry. Mix one tablespoon of cornstarch with two tablespoons of cold water. Stir this mixture into the sauce and cook for a few more minutes until it thickens to your liking. For extra flavor, consider adding herbs like thyme or rosemary. You can also try a pinch of red pepper flakes for some heat. A squeeze of fresh lemon juice can brighten the dish too. Feel free to mix in some freshly grated Parmesan cheese for a richer sauce. These small changes can elevate your creamy garlic butter chicken thighs to a new level of deliciousness. Enjoy experimenting! {{image_4}} You can change ingredients to suit your taste. Instead of chicken thighs, try bone-in chicken breasts. They will still cook well and stay juicy. For a lighter version, swap heavy cream for half-and-half or coconut milk. Both options will add creaminess without the full fat. You can use the oven if you prefer. Preheat your oven to 400°F (200°C). Sear the chicken on the stove first, then move it to a baking dish. Pour the sauce over the chicken and bake for about 25-30 minutes. This method allows for a crispy skin and a rich sauce. To make this dish gluten-free, ensure the chicken broth is labeled as such. Use gluten-free pasta or rice as a side. If you want a dairy-free option, switch heavy cream for almond milk or cashew cream. This keeps the dish creamy but removes dairy. To store leftovers, let the chicken cool first. Place the chicken and sauce in an airtight container. Make sure to cover it well. Store in the fridge for up to three days. This keeps the flavors fresh and tasty. Before serving, check for any off smells or changes in color. For freezing, allow the dish to cool completely. Transfer the chicken and sauce to a freezer-safe bag or container. Remove as much air as possible to prevent freezer burn. Label the bag with the date. You can freeze it for up to three months. When you’re ready to eat, just thaw it in the fridge overnight. To reheat, you have a few options. The best way is to use the stove. Place the chicken in a skillet over low heat. Add a splash of chicken broth to keep it moist. Cover the skillet to heat evenly. You can also use a microwave, but be careful not to overcook it. Heat in short bursts and stir often to keep the sauce creamy. Enjoy your meal again without losing flavor! Yes, you can use boneless chicken thighs. They cook faster than bone-in thighs. You should reduce the cooking time by about 5-10 minutes. Check for an internal temperature of 165°F (75°C) to ensure they are done. Boneless thighs will still be juicy but may lack some flavor from the bones. To add spice, include red pepper flakes when you sauté the garlic. You can also add a dash of hot sauce to the creamy sauce. For a fresh kick, try slicing fresh jalapeños and stirring them into the sauce. Adjust the amount based on your heat preference. Several sides work well with this dish. Here are some ideas: - Rice: White or brown rice soaks up the sauce well. - Mashed Potatoes: Creamy potatoes complement the dish perfectly. - Steamed Vegetables: Broccoli or green beans add color and nutrients. - Crusty Bread: Great for dipping into the rich sauce. These sides create a balanced meal and enhance the chicken's flavors. You now know how to make One-Pan Creamy Garlic Butter Chicken Thighs. We covered key ingredients like chicken thighs, garlic, and heavy cream. I detailed how to prepare, sear, and simmer the chicken perfectly. Plus, I shared tips for crispy skin and sauce consistency. You can swap ingredients or change cooking methods to fit your taste. Don't forget about storage and reheating for later enjoyment. With this guide, you can create a delicious meal any day. Enjoy every bite!

One-Pan Creamy Garlic Butter Chicken Thighs

Indulge in the rich flavors of One-Pan Creamy Garlic Butter Chicken Thighs! This easy recipe combines succulent chicken thighs, garlic, and a velvety cream sauce, all cooked in one pan for minimal cleanup. Perfect for busy weeknights, it’s a dish that will impress and satisfy your family. Ready to elevate your dinner game? Click through to discover the full recipe and make this delicious meal tonight!
Print Recipe Pin Recipe

Ingredients
  

6 chicken thighs, bone-in and skin-on

4 tablespoons unsalted butter

6 cloves garlic, finely minced

1 cup chicken broth, low-sodium preferred

1 cup heavy cream

1 teaspoon Italian seasoning

1 teaspoon smoked paprika

Salt and freshly ground black pepper to taste

Fresh parsley, chopped (for garnish)

2 cups fresh spinach, washed and stems removed

Instructions
 

Prep the Chicken: Pat the chicken thighs dry with paper towels to ensure a crispy skin. Season generously on both sides with salt, freshly ground black pepper, smoked paprika, and Italian seasoning, ensuring an even coating.

    Sear the Chicken: In a large, heavy-bottomed skillet over medium heat, melt 2 tablespoons of butter until bubbling. Carefully place the chicken thighs skin-side down in the skillet. Sear for about 5-7 minutes until the skin turns a deep golden brown and crispy. Flip the thighs and continue to cook for an additional 5 minutes. Once browned, remove the chicken from the skillet and set aside on a plate.

      Sauté Garlic: In the same skillet, add the remaining 2 tablespoons of butter to the residual drippings. Once melted and sizzling, add the minced garlic. Sauté for about 30 seconds, stirring constantly, until the garlic is fragrant but not browned to prevent bitterness.

        Make the Sauce: Carefully pour the chicken broth into the skillet, using a wooden spoon to scrape up any delicious browned bits stuck to the bottom of the pan. Bring the mixture to a gentle simmer, then stir in the heavy cream. Allow the sauce to bubble gently for about 2-3 minutes, thickening slightly.

          Cook the Chicken: Return the seared chicken thighs to the skillet, placing them skin-side up. Scatter the fresh spinach around the chicken in the sauce. Cover the skillet and let everything simmer together over low heat for 15-20 minutes, or until the chicken is fully cooked through, reaching an internal temperature of 165°F (75°C). The spinach should wilt down nicely.

            Final Touches: Taste the creamy sauce and adjust with a bit more salt and freshly ground black pepper if needed for optimal flavor.

              Serve: Carefully plate the chicken thighs and spoon a generous amount of the creamy sauce and wilting spinach over the top. Finish with a sprinkle of chopped fresh parsley for a burst of color and freshness.

                Prep Time: 10 min | Total Time: 40 min | Servings: 4

                  - Presentation Tips: For an appealing presentation, serve the chicken on a rustic platter with the sauce drizzled artistically over the top, and garnish with parsley and perhaps a dusting of smoked paprika for color. Pair it with crusty bread to soak up the luscious sauce!