Creamy Parmesan Chicken Thighs

Crispy chicken skin, a silky Parmesan cream sauce, and one pan to wash: this is the kind of dinner I’m happy to make on a weeknight.

Bone-in chicken thighs get seared until the skin is deep golden, then they finish cooking nestled in a sauce made with garlic, chicken stock, lemon juice, fresh thyme, cream, and a good handful of grated Parmesan. A lid and low heat do the rest.

The skin crisps in the pan, the meat stays tender, and the sauce is rich enough to need something to soak it up. Mashed potatoes or crusty bread are perfect for that.

Ingredients You’ll Need

4 bone-in, skin-on chicken thighs
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic granules (or garlic powder)
1 tablespoon olive oil
2 tablespoons butter
4 garlic cloves, minced
½ cup chicken stock
1 tablespoon fresh lemon juice
4 to 5 sprigs fresh thyme
1 cup heavy cream
½ cup grated Parmesan

How to Make Creamy Parmesan Chicken Thighs

1. Season the Chicken

Pat the chicken thighs dry with paper towels. Season both sides generously with the salt, pepper, and garlic granules.

2. Sear the Chicken

Heat the olive oil in a large skillet over medium-high heat. Place the thighs skin-side down and sear for 5 to 6 minutes, until the skin is deep golden and crispy. Flip and cook for another 4 minutes.

The chicken should be golden but not cooked through yet. Remove it and set it aside.

3. Cook the Garlic

Use a deep saucepan, or the same pan if it has high sides. If there’s a lot of rendered fat, spoon off all but about 1 tablespoon. Melt the butter over medium heat, add the minced garlic, and cook for 1 minute until fragrant, scraping up any browned bits from the bottom of the pan.

4. Add the Stock, Lemon, and Thyme

Pour in the chicken stock and lemon juice, add the thyme sprigs, and cook for 1 minute.

5. Add the Cream

Pour in the heavy cream and stir to combine. Cook for 1 minute, until the sauce begins to simmer.

6. Melt in the Parmesan

Add the grated Parmesan and stir continuously until it’s fully melted and the sauce is smooth.

7. Return the Chicken and Finish

Nestle the chicken thighs back into the sauce, skin-side up.

Reduce the heat to low, cover, and cook for 15 minutes, until the chicken is cooked through and the sauce has thickened.

Spoon the sauce over the chicken halfway through cooking.

Tips for the Best Creamy Parmesan Chicken

Dry the chicken well before seasoning. Moisture keeps the skin from crisping properly.

Don’t move the chicken while it sears. Let it sit undisturbed so it develops a proper golden crust.

Use freshly grated Parmesan. Pre-grated cheese doesn’t melt as smoothly and can make the sauce grainy.

Keep the heat low in the final step. High heat can make the cream sauce split.

Spoon the sauce over the chicken halfway through cooking to keep the meat moist and flavorful.

Check that the chicken reaches at least 165°F (74°C) at the thickest part, away from the bone, before serving.

What Should I Serve With It?

Mashed potatoes, cauliflower rice, or crusty bread are all great for soaking up the sauce. Steamed or roasted green vegetables, like snap peas, or a simple tomato salad balance the richness.

Can I Use Boneless Chicken Thighs?

The recipe is written for bone-in, skin-on thighs, which is what gives you the crispy skin and juicy meat. Boneless thighs would cook faster, so check them earlier.

How to Store Leftovers

Keep leftovers covered in the refrigerator for up to 3 days. Reheat gently over low heat with a splash of stock or cream so the sauce doesn’t split.