Chicken Thighs with Garlic Parmesan Sauce
I love trying out new recipes. And I’m not one to throw the baby out with the bath water either. If the recipe has potential, I will try making it a couple of times until I get it the way I want it. I’m one of those old-fashioned “Try, try again,” cooks. That’s what happened with Chicken Thighs with Garlic Parmesan Sauce. Initially, this recipe called for frying the chicken (partially) and then baking it in the oven with the sauce over top to finish up. Unfortunately, I found that the sauce ended up separating under that high heat and I wasn’t thrilled with the outcome.
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I don’t usually publish pictures of my fails, either, but I decided to show you the difference in this post. I recommend frying the chicken thighs in a skillet and cooking about 8 minutes per side until the chicken is thoroughly cooked. Then I would make up the sauce and combine it with the chicken. There’s really no need to also bake the chicken. And, the outcome is a lot better in presentation and taste, as far as I’m concerned.
The sauce is actually pretty delicious. It contains garlic, half-and-half, chicken broth, Italian seasoning and the parmesan cheese. I felt that if the sauce wasn’t heated in the oven for an additional 30 minutes, it would turn out fine, and it did. The chicken is actually tasty with or without the sauce, but you will probably want to add the sauce too.
Chicken Thighs with Garlic Parmesan Sauce is really a great entree for weeknight meals. It can be whipped up in just over 30 minutes so it doesn’t take very long. It also doesn’t have a lot of excess steps when you cut out the baking part of the recipe. Serve it with mashed potatoes, noodles or pasta or even over rice. Regardless, it’s a fantastic way to enjoy chicken thighs. You’ll be glad you did. 🙂
Chicken Thighs with Garlic Parmesan Sauce is terrific matched with Roasted Italian Tomatoes and fruit.
Here’s the chicken without the sauce on top.
We also served the Chicken Thighs with Garlic Parmesan Sauce with Keto Dinner rolls.
Here’s what I did.
I used these ingredients for the chicken.
Trim chicken thighs of any excess fat. Sprinkle each side with salt, pepper and Italian seasoning.
Melt butter in very large skillet. Add chicken thighs and cook for eight minutes before flipping.
Turn chicken thighs over and cook eight minutes on that side, or until chicken reaches an internal temperature of 165 degrees. Remove chicken to platter and set aside.
I used these ingredients for the sauce, plus flour.
Melt butter in a large skillet. Add garlic. Cook about one minute, then add salt, pepper, Italian seasoning and flour. Stir to combine.
Add chicken broth slowly.
Continue adding chicken broth until it’s all incorporated. Stir.
Add half-and-half slowly–about 1/4 cup at a time, whisking into the sauce after each addition, until all the cream is used.
Add parmesan cheese.
Cook about 5-7 minutes or until the mixture thickens.
Return chicken thighs to skillet and spoon Garlic Parmesan Sauce over top. Sprinkle with fresh chopped parsley before serving.
This is whaat the chicken looked like after baking 30 minutes according to the original recipe. The sauce broke down and was oily. So I don’t recommend trying to cook this recipe in the oven!!
Serve Chicken Thighs with Garlic Parmesan Sauce spooned over the top. Then garnish with fresh chopped parsley or thyme, as desired. It’s great with Roasted Italian Tomatoes and Keto Dinner Rolls.
The sauce is quite delicious. As long as you don’t bake it in the oven, it turns out great!
This quick and easy meal can be whipped up in just over 30 minutes. Tomatoes and fresh fruit are also nice side options.
Here’s the recipe.
CHICKEN THIGHS WITH GARLIC PARMESAN SAUCE
(Recipe adapted from Gimme Delicious, Chicken Baked in Garlic Parmesan Cream Sauce)
Chicken Thighs with Garlic Parmesan Sauce
Equipment
- 1 large skillet
- 1 large platter
- 1 sauce pan
- 1 whisk
- 1 spatula
- 1 wooden spoon
- measuring cups
- measuring spoons
Ingredients
CHICKEN:
- 2 lbs. chicken thigh fillets boneless, fat trimmed (about 8-10 fillets)
- 1 tbsp. Italian seasoning
- 1/2 tsp. sea salt
- 1/4 tsp. ground black pepper
- 2 tbsp. unsalted butter
GARLIC PARMESAN SAUCE:
- 2 tbsp. unsalted butter
- 5 small to medium cloves garlic finely minced
- 1 tsp. Italian seasoning
- 2 tbsp. flour (I use unbleached flour)
- 1 cup chicken broth or water
- 1/4 cup parmesan cheese grated
- 1/2 cup half-and-half or heavy whipping cream
- 1 tsp. sea salt and pepper to taste
- 1 tsp. fresh parsley chopped, for garnish, if desired
- 1 tsp. fresh thyme for garnish, if desired
Instructions
CHICKEN:
- Melt butter in a very large skillet over medium heat.
- Sprinkle both sides of chicken thighs with Italian seasoning, salt and pepper.
- Sear and cook chicken in skillet about 8 minutes on each side.
- Remove chicken from pan and place on platter.
- Set aside.
- Keep warm.
GARLIC PARMESAN SAUCE:
- Meanwhile, prepare sauce.
- Melt butter in a saucepan.
- Add minced garlic and sauté one minute until fragrant.
- Add Italian seasoning and flour and whisk for a minute or two.
- Add chicken broth slowly.
- Gradually whisk in half-and-half cream and parmesan cheese and heat through a few minutes until sauce has thickened.
- Season with salt and pepper.
- Add cooked chicken to skillet.
- Spoon sauce over top.
- Sprinkle fresh thyme and/or chopped parsley over top before serving.
- Can also sprinkle with fresh parmesan cheese, if desired.
- Serve over mashed potatoes, pasta or rice, if desired.
Notes
Recipe adapted from Gimme Delicious.
© Can’t Stay Out of the Kitchen
Nutrition
This is a great recipe to use chicken thighs.
Italian seasoning flavors the chicken and the sauce quite deliciously.
Roasted Italian Tomatoes, fresh fruit and Keto Dinner Rolls pair wonderfully with Chicken Thighs with Garlic Parmesan Sauce.
You may also enjoy these delicious recipes!
Garlic Mushroom Chicken Thighs
Creamy Garlic Mushroom Chicken Thighs
Chicken Thighs with Garlic Parmesan Sauce
Equipment
- 1 large skillet
- 1 large platter
- 1 sauce pan
- 1 whisk
- 1 spatula
- 1 wooden spoon
- measuring cups
- measuring spoons
Ingredients
CHICKEN:
- 2 lbs. chicken thigh fillets boneless, fat trimmed (about 8-10 fillets)
- 1 tbsp. Italian seasoning
- 1/2 tsp. sea salt
- 1/4 tsp. ground black pepper
- 2 tbsp. unsalted butter
GARLIC PARMESAN SAUCE:
- 2 tbsp. unsalted butter
- 5 small to medium cloves garlic finely minced
- 1 tsp. Italian seasoning
- 2 tbsp. flour (I use unbleached flour)
- 1 cup chicken broth or water
- 1/4 cup parmesan cheese grated
- 1/2 cup half-and-half or heavy whipping cream
- 1 tsp. sea salt and pepper to taste
- 1 tsp. fresh parsley chopped, for garnish, if desired
- 1 tsp. fresh thyme for garnish, if desired
Instructions
CHICKEN:
- Melt butter in a very large skillet over medium heat.
- Sprinkle both sides of chicken thighs with Italian seasoning, salt and pepper.
- Sear and cook chicken in skillet about 8 minutes on each side.
- Remove chicken from pan and place on platter.
- Set aside.
- Keep warm.
GARLIC PARMESAN SAUCE:
- Meanwhile, prepare sauce.
- Melt butter in a saucepan.
- Add minced garlic and sauté one minute until fragrant.
- Add Italian seasoning and flour and whisk for a minute or two.
- Add chicken broth slowly.
- Gradually whisk in half-and-half cream and parmesan cheese and heat through a few minutes until sauce has thickened.
- Season with salt and pepper.
- Add cooked chicken to skillet.
- Spoon sauce over top.
- Sprinkle fresh thyme and/or chopped parsley over top before serving.
- Can also sprinkle with fresh parmesan cheese, if desired.
- Serve over mashed potatoes, pasta or rice, if desired.