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Overhead shot of seared chicken thighs in a white ceramic dish with glossy garlic cream sauce. (Creamy Garlic Chicken Thighs)

Creamy Garlic Chicken Thighs with Crispy Skin and Velvety Sauce

These Creamy Garlic Chicken Thighs feature deeply seared, crispy skin submerged in a thick, glossy, ivory garlic cream sauce. A restaurant-quality keto-friendly dinner ready in under an hour with visible garlic and fresh herbs.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 3 people
Course: Dinner, Main Course
Cuisine: American, French-inspired
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Recipe Ingredients
  • 3 large Chicken Thighs Bone-in, skin-on (approx. 1.5 lbs / 680g)
  • 6 cloves Garlic Freshly minced (approx. 30g)
  • 1 cup Heavy Cream (240ml) Full-fat for best sauce texture
  • 1/2 cup Chicken Stock (120ml) To deglaze the pan
  • 1 tbsp Olive Oil (15ml) For searing
  • 1 tsp Cracked Black Pepper (2g) Visible flecks
  • 2 tbsp Fresh Parsley (8g) Finely chopped for garnish
  • 4 sprigs Fresh Thyme Whole sprigs for presentation

Equipment

  • 1 Heavy-Bottomed Skillet Cast iron or stainless steel preferred.
  • 1 White Ceramic Baking Dish Shallow dish for final presentation.

Method
 

Searing the Chicken
  1. Pat chicken dry and season with salt and half the pepper.
  2. Heat oil in skillet. Sear thighs skin-side down for 8 minutes until deep golden-brown and crispy. Flip and sear for 4 minutes. Remove from pan.
Creating the Sauce
  1. Sauté minced garlic in 1 tbsp rendered fat for 60 seconds until fragrant.
  2. Add chicken stock, scraping up browned bits. Pour in heavy cream and remaining pepper.
  3. Reduce heat and simmer for 5-7 minutes until sauce is thick, glossy, and ivory-colored.
Plating
  1. Place thighs in ceramic dish. Pour sauce around them. Top with heavy parsley and thyme sprigs.

Notes

Use room temperature cream to prevent the sauce from breaking.
Ensure the chicken is patted bone-dry for the ultimate crispy skin.