Description
This Creamy Herb Chicken Thighs recipe features tender, bone-in, skin-on chicken thighs seared to golden perfection and simmered in a luscious garlic, thyme, and parsley cream sauce. Served alongside roasted caramelized carrots and creamy Yukon gold mashed potatoes, this comforting meal is perfect for a hearty family dinner.
Ingredients
Scale
Chicken and Sauce
- 4 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter, divided
- 4 cloves garlic, minced
- 1 teaspoon fresh thyme
- 1 tablespoon fresh parsley, chopped
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/2 teaspoon salt (for seasoning)
- 1/4 teaspoon black pepper
- Pinch red pepper flakes (optional)
Vegetables & Sides
- 1.5 pounds Yukon gold potatoes, peeled and chopped
- 1/2 cup whole milk
- 3 cups baby carrots or 4 large carrots, peeled and cut
Instructions
- Season and Sear Chicken: Season the chicken thighs generously with salt and pepper. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Place the chicken, skin-side down, and sear for 5-6 minutes until the skin is golden and crispy. Flip the chicken and sear the other side for 4-5 minutes. Remove the chicken from the skillet and set aside.
- Roast Carrots: Preheat the oven to 400°F (200°C). Toss the peeled and cut carrots with a drizzle of olive oil, salt, and pepper. Spread the carrots evenly on a sheet pan and roast for 25-30 minutes, flipping halfway through, until they are fork-tender and caramelized.
- Prepare Mashed Potatoes: While the carrots are roasting, boil the peeled and chopped Yukon gold potatoes in salted water for 15-20 minutes until tender. Drain the potatoes well, then mash them with 2 tablespoons of butter and 1/2 cup of whole milk. Season with salt to taste and set aside.
- Make Herb Cream Sauce: Using the same skillet used for the chicken, reduce the heat to medium and melt 1 tablespoon of butter. Add the minced garlic and sauté for about 1 minute until fragrant. Stir in the fresh thyme and chicken broth, scraping up any browned bits from the skillet. Let it simmer gently for 2-3 minutes. Then pour in the heavy cream and add the chopped parsley, stirring to combine thoroughly.
- Simmer Chicken in Sauce: Return the seared chicken thighs to the skillet, skin side up, nestling them into the cream sauce. Simmer uncovered for 10-12 minutes until the chicken is fully cooked through (internal temperature of 165°F/74°C) and the sauce has slightly thickened.
- Plate and Serve: Spoon a generous portion of mashed potatoes onto each plate. Top with a chicken thigh and drizzle the herb cream sauce over the top. Add a side of the roasted carrots. Garnish with extra chopped parsley and sprinkle with red pepper flakes if desired for a touch of heat.
Notes
- You can substitute chicken thighs with boneless, skin-on thighs but adjust cooking time accordingly.
- Use fresh herbs for brightest flavors; dried herbs can be used but reduce quantity by half.
- Ensure the chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
- To make the dish dairy-free, swap butter and cream with plant-based alternatives.
- Red pepper flakes are optional; add according to your heat preference.
