How to make creamy garlic Parmesan sauce
The star of this recipe is undoubtedly the creamy sauce. It all happens in one pot which is perfect for busy weeknights. Season the chicken thighs generously with salt and pepper then brown in a large, deep pan or skillet. I allow the thighs to brown for at least 7-10 minutes per side until the skin is crispy and deeply golden. Remove the thighs from the pan once they are cooked through (the chicken will be white to the bone and will read 75ºC/165ºF on a meat thermometer). Add butter and fry the garlic until aromatic. Add the thyme and pour in the wine/stock. Scrape the sticky brown bits from the bottom of the pot, this is going to add so much flavor to the finished sauce. Pour in the cream and lemon juice then allow to come to a simmer. Allow the sauce to cook for a few minutes until it coats the back of a spoon. Add the Parmesan and stir in then add the thighs. Allow the sauce to simmer for 5 minutes then sprinkle with parsley and serve. (Full recipe with quantities can be found below in the recipe card).
What to serve with garlic Parmesan chicken
Chicken thigh recipes
