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Top-down view of four seared Creamy Garlic Chicken Thighs in a black skillet with lemon slices and herbs.

Creamy Garlic Chicken Thighs with Crispy Skin and Fresh Thyme

Master the art of Creamy Garlic Chicken Thighs featuring shatteringly crispy skin and a velvety garlic sauce. This one-skillet meal uses fresh thyme and lemon for a restaurant-quality dinner made in just 40 minutes.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American, French-Inspired
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Ingredients List
  • 4 large Chicken Thighs bone-in, skin-on
  • 1 cup Heavy Cream 240ml
  • 6 cloves Garlic finely minced
  • 1/2 cup Chicken Broth 120ml
  • 1 small Lemon thinly sliced into rounds
  • 5 sprigs Fresh Thyme whole sprigs
  • 2 tbsp Fresh Parsley chopped
  • 1 tbsp Avocado Oil 15ml

Equipment

  • 1 Cast Iron Skillet 12-inch preferred for even heat distribution
  • 1 Tongs For flipping chicken safely

Method
 

Prep and Sear
  1. Pat the chicken thighs completely dry with paper towels. Season generously with salt and pepper on both sides.
  2. Heat oil in the cast iron skillet over medium-high. Place thighs skin-side down and sear for 8 minutes until golden-brown and crispy. Flip and cook for 5 minutes. Remove chicken from pan.
The Sauce
  1. Lower heat to medium. Sauté minced garlic for 1 minute. Add chicken broth to deglaze, scraping up the browned bits.
  2. Stir in heavy cream, thyme sprigs, and lemon slices. Simmer for 3-5 minutes until the sauce thickens slightly.
Finish
  1. Place chicken back into the skillet (skin-side up). Garnish with parsley and simmer for 2 minutes to warm through. Serve immediately.

Notes

Always pat the chicken skin dry for maximum crunch.
Use a cast iron skillet for the best heat retention.