Ingredients
Scale
- 4 chicken thighs (bone-in, skin-on)
- 2 tablespoons olive oil
- 4 cloves garlic (minced)
- 1 cup heavy cream (240 ml)
- 1 cup chicken broth (240 ml)
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley (chopped, for garnish)
Instructions
- Preheat your oven to 375°F (190°C).
- In a large oven-safe skillet, heat the olive oil over medium-high heat. Season the chicken thighs with salt and pepper, then sear them skin-side down for about 5-7 minutes until golden brown.
- Flip the chicken thighs and add the minced garlic. Sauté for 1-2 minutes until fragrant.
- Pour in the heavy cream and chicken broth, then sprinkle dried thyme over the top.
- Bring the sauce to a simmer, then transfer the skillet to the preheated oven.
- Bake for 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- Remove from the oven, garnish with fresh parsley, and serve warm.
Notes
- For a lighter version, substitute half-and-half for heavy cream.
- Serve with rice or crusty bread to soak up the delicious sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Oven
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sodium: 420 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 65 mg
Keywords: creamy, garlic, chicken thighs