Creamy Garlic Chicken
Enjoy a gourmet-tasting dish in under 30 minutes with this tender, juicy Creamy Garlic Chicken recipe. It’s perfect for sprucing up weeknights or showing off at special occasions, featuring flavorful chicken thighs lathered in a luscious homemade garlic-infused lemon parmesan sauce!
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1.25 pounds boneless skinless chicken thighs
- 1 cup sliced yellow or white onion
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- 4-5 minced garlic cloves
- ½ cup dry white wine such as sauvignon blanc, pinot grigio, or chardonnay
- Zest of 1 lemon
- 2 tablespoons lemon juice
- ¾ teaspoon dried thyme or 2 teaspoons fresh thyme leaves
- 1 ½ cup low-sodium chicken broth
- ¼ cup half & half
- ⅓ cup grated parmesan cheese
- hot cooked pappardelle noodles mashed potatoes, or rice, to serve
Instructions
- Heat a deep 12” skillet over medium-high heat. Add the olive oil and butter to the skillet and melt until the butter starts to foam.
- Add the chicken thighs and onion to the skillet and season with salt and pepper. Cook for 6-8 minutes, stirring and flipping the chicken halfway through, until the chicken is browned on the outsides and the onions turn translucent.
- Add the garlic to the skillet and saute for 1-1.5 minutes or until fragrant.
- Pour the white wine into the skillet and cook for 2-3 minutes, stirring to release any brown bits from the bottom of the pan or until most of the liquid has evaporated.
- Add the zest, lemon juice, thyme, and chicken broth to the skillet. Bring to a simmer and then reduce the heat to medium and simmer uncovered for 8-10 minutes, stirring every few minutes or until the sauce has thickened and the chicken thighs are cooked through.
- Reduce the heat to low. Stir the half and half and parmesan cheese into the chicken and heat until the cheese is melted, or about 1-2 minutes. Remove the pan from the heat and serve the chicken hot over pasta or rice!
Notes
Storage Directions
- Refrigerating: Leftovers keep in a covered airtight container in the fridge for up to 4-5 days. I don’t recommend freezing this recipe, as the sauce can separate when thawed.
- Reheating: Warm leftovers gently in a skillet over low heat on the stovetop, adding a splash or broth if needed to loosen the sauce.
- Deglaze the pan properly. The wine lifts all the flavorful browned bits that stick when cooking chicken recipes to make the sauce extra delicious. This is a key step for the best flavor!
- Avoid burning the garlic. When adding the minced garlic to the pan, it doesn’t need long! Cook just until it becomes fragrant; cooking it too long can cause it to become bitter.
- Use freshly grated parmesan. Grating parmesan from the block melts better and gives this dish a richer flavor than pre-shredded cheese.
- Serve over a grain. Pair this creamy chicken over pasta, rice, or potatoes, or serve with crusty bread to soak up all the delicious flavors!
Nutrition
Serving: 1serving without pappardelleCalories: 325kcalCarbohydrates: 5gProtein: 32gFat: 17gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 155mgSodium: 746mgPotassium: 504mgFiber: 0.2gSugar: 1gVitamin A: 256IUVitamin C: 4mgCalcium: 120mgIron: 2mg
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