Boneless Skinless Chicken Thighs with Creamy Sauce
These boneless skinless chicken thighs are seared until golden, then finished in a savory garlic cream sauce with onion and thyme. This easy one-skillet recipe makes a comforting dinner with plenty of sauce for serving with rice, potatoes, or bread.
Ingredients
- 450 g boneless skinless chicken thighs
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoon extra virgin olive oil
- 1 tablespoon butter
- 1 medium onion finely chopped
- 3 garlic cloves minced
- 150 ml chicken broth
- 2 sprigs fresh thyme
- ¼ teaspoon red pepper flakes optional
- 80 ml heavy cream
- Chopped fresh parsley for garnish
Instructions
- Pat the 450 g boneless skinless chicken thighs dry and place them in a large bowl. Add ½ tsp garlic powder, ½ tsp onion powder, ½ tsp paprika, ¼ tsp salt, and ¼ tsp black pepper. Rub the seasonings evenly over the chicken, cover, and refrigerate for 30 minutes.
- Heat 2 tbsp extra virgin olive oil in a large skillet over medium-high heat. Add the chicken thighs in a single layer and cook for 3–4 minutes per side, until golden. Transfer them to a plate.
- Reduce the heat to medium and melt 1 tbsp butter in the same skillet. Add 1 medium onion, chopped, and cook for 4 minutes, until softened and lightly caramelized.
- Add 3 garlic cloves, minced, 2 sprigs fresh thyme, and ¼ tsp red pepper flakes. Cook for 1 minute, until fragrant.
- Pour in 150 ml chicken broth. Scrape the browned bits from the bottom of the skillet and simmer for 2–3 minutes.
- Stir in 80 ml heavy cream and bring the sauce to a gentle simmer. Return the chicken thighs to the skillet and cook for about 1 minute, or longer if needed, until the thickest part of each thigh reaches165°F (74°C).
- Remove the thyme sprigs, sprinkle the chicken with chopped fresh parsley, and serve hot with the creamy sauce.
Notes
Check the Thickest Piece: I always check the largest thigh with a meat thermometer because the pieces can vary in thickness. The center should reach 165°F (74°C).
Give the Chicken Enough Space: If the thighs do not fit comfortably in one layer, I cook them in batches. This keeps the skillet hot and helps the chicken develop a golden surface instead of steaming.
Keep the Sauce at a Gentle Simmer: Once I add the heavy cream, I lower the heat and avoid boiling the sauce. Gentle heat keeps it smooth as the chicken finishes cooking.
Adjust the Thyme and Heat: When fresh thyme is unavailable, I use ¼ teaspoon dried thyme. I also leave out the red pepper flakes when I want a milder sauce.
Nutrition
Calories: 620kcal | Carbohydrates: 10g | Protein: 46g | Fat: 44g | Saturated Fat: 17g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Trans Fat: 0.3g | Cholesterol: 276mg | Sodium: 832mg | Potassium: 743mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1193IU | Vitamin C: 7mg | Calcium: 82mg | Iron: 3mg
