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Creamy Garlic Herb Chicken Thighs

Crispy pan-seared chicken thighs smothered in a rich garlic herb cream sauce, served over fluffy mashed potatoes for the ultimate comfort meal.
Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken & Sauce
  • 4-6 chicken thighs bone-in, skin-on
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 6 cloves garlic minced
  • 1 cup chicken broth
  • 0.75 cup heavy cream
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 0.25 cup fresh parsley chopped
Mashed Potatoes
  • 2 lbs Yukon Gold potatoes peeled and cubed
  • 0.5 cup butter
  • 0.5 cup whole milk warmed

Equipment

  • Large Skillet (Cast Iron preferred)
  • Large pot for potatoes
  • Potato Masher
  • Tongs

Method
 

  1. Boil potatoes in salted water until tender. Drain, then mash with butter and warm milk until creamy. Set aside.
  2. Pat chicken dry and season generously with salt and pepper.
  3. Sear chicken skin-side down in a hot skillet until golden and crispy (about 8 mins). Flip and cook until done (about 5 mins). Remove chicken.
  4. Drain most fat, add butter and garlic to skillet; sauté 1 minute.
  5. Deglaze with broth, scraping up browned bits. Reduce by half.
  6. Stir in cream and dried herbs. Simmer gently. Stir in fresh parsley.
  7. Return chicken to the pan to warm through. Serve over mashed potatoes topped with sauce.

Notes

For best results, make sure the chicken skin is very dry before searing. Serve immediately while skin is crispy.