Name: Creamy Herb Chicken Thighs: A Rich, Comforting One-Pan Dinner
Ingredients: 1½ lbs (680g) boneless, skinless chicken thighs; Salt & black pepper to taste; 1 tbsp olive oil; 2 tbsp unsalted butter; 4 garlic cloves, minced; 1 cup chicken broth; ¾ cup heavy cream or half-and-half; ½ cup grated Parmesan cheese; 1 tbsp fresh thyme leaves (or 1 tsp dried); 1 tbsp fresh rosemary, finely chopped (or ½ tsp dried); 1 tbsp fresh parsley, chopped (for garnish); Optional: ½ tsp lemon zest or a splash of white wine

Ingredients

Scale

(Serves 4)

1½ lbs (680g) boneless, skinless chicken thighs
Salt & black pepper to taste
1 tbsp olive oil
2 tbsp unsalted butter
4 garlic cloves, minced
1 cup chicken broth
¾ cup heavy cream or half-and-half
½ cup grated Parmesan cheese
1 tbsp fresh thyme leaves (or 1 tsp dried)
1 tbsp fresh rosemary, finely chopped (or ½ tsp dried)
1 tbsp fresh parsley, chopped (for garnish)
Optional: ½ tsp lemon zest or a splash of white wine

Instructions

Season chicken: Pat thighs dry; season generously with salt and pepper.
Sear chicken: In a large skillet, heat olive oil over medium-high. Add chicken; cook 5–6 minutes per side until golden and cooked through (internal temp: 165°F / 74°C). Remove and set aside.
Make sauce: Reduce heat to medium. Melt butter. Add garlic; sauté 30 seconds until fragrant.
→ Optional: Deglaze with ¼ cup white wine; simmer 1 min.
Simmer: Pour in chicken broth, scraping up browned bits. Bring to a gentle simmer. Stir in heavy cream, Parmesan, thyme, and rosemary. Cook 3–4 minutes until slightly thickened.
Finish: Return chicken to skillet; spoon sauce over top. Warm through 2–3 minutes.
Garnish with fresh parsley (and lemon zest if using).

💡 Serving suggestion: Pair with buttered egg noodles, roasted potatoes, or steamed green beans.

Prep Time & Nutrition (per serving):