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Creamy garlic chicken thighs in a rich lemon garlic cream sauce served over fluffy mashed potatoes in a skillet

Creamy Garlic Chicken

Juicy chicken thighs seared golden brown and finished in a rich, velvety lemon garlic cream sauce. A one-skillet weeknight dinner ready in 30 minutes with simple pantry ingredients.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 500
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless skinless chicken thighs
  • 2 tbsp olive oil or neutral oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika optional, for color
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 2 tbsp unsalted butter
  • 1 small shallot finely chopped, or substitute 1 small yellow onion
  • 3 cloves fresh garlic minced, or 1 tsp garlic paste
  • 1 cup low-sodium chicken broth vegetable broth can be substituted
  • 2 tbsp fresh lemon juice about half a lemon
  • 1 tsp fresh thyme leaves or 1/4 tsp dried thyme
  • 1/2 tsp crushed red pepper flakes optional
  • 1 cup heavy cream half-and-half can be used for a lighter sauce

Equipment

  • Large skillet
  • Mixing bowls
  • Wooden spoon
  • Instant-read thermometer
  • Paper towels
  • Aluminum foil

Method
 

  1. Pat the chicken thighs completely dry with paper towels. Season both sides evenly with garlic powder, onion powder, paprika if using, kosher salt, and black pepper. Let the seasoned chicken rest for 5 to 10 minutes so the seasoning adheres.
  2. Heat a large skillet over medium-high heat and add the olive oil. When the oil shimmers, add the chicken thighs. Sear without moving for 4 to 5 minutes until deep golden brown, then flip and sear the other side for 4 to 5 minutes. Remove from the skillet and tent loosely with foil. The chicken will not be fully cooked through at this stage.
  3. Lower the heat to medium and add the butter to the same skillet. Once melted, add the chopped shallot and cook for 1 to 2 minutes, stirring occasionally, until softened and translucent.
  4. Add the minced garlic and stir for about 30 seconds until fragrant. Do not let it brown. Pour in the chicken broth and use a wooden spoon to scrape up all the browned bits from the bottom of the pan. Let the broth simmer for about 2 minutes to reduce slightly.
  5. Stir in the lemon juice, thyme, and crushed red pepper flakes if using. Taste the sauce and adjust seasoning with salt and pepper as needed.
  6. Reduce the heat to medium-low. Stir in the heavy cream and warm gently, stirring, until the sauce thickens slightly and coats the back of a spoon, about 2 to 3 minutes. Do not let it reach a hard boil or the cream may split.
  7. Return the seared chicken thighs to the pan and spoon sauce generously over each piece. Simmer gently on medium-low for 6 to 8 minutes until the chicken reaches an internal temperature of 165 degrees F.
  8. Remove from heat and let rest for 3 minutes so the juices redistribute. Serve over mashed potatoes, rice, or roasted vegetables with extra sauce spooned on top.

Notes

Do not skip the sear; that golden crust adds depth to the cream sauce. Use full-fat heavy cream for the smoothest results. If using half-and-half, keep the heat strictly on medium-low to prevent breaking. Store leftovers in an airtight container for up to 3 days. Reheat gently in a skillet over medium-low heat with a splash of chicken broth.