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Creamy chicken on top of white rice on a grey plate with a spoon.
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4.97 from 30 votes

Creamy Garlic Chicken

This one pot creamy garlic chicken is made with parmesan, garlic and cilantro (or herb of choice) for a delicious 20 minute meal. All you have to do is throw everything in one skillet or pot and once cooked, you can taste the fragrant flavor. The juicy chicken thighs go great with white rice and side of veggies.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Main Course
Cuisine: American
Servings: 2 people
Calories: 814kcal
Author: Dana Rao

Ingredients

  • 1.5 pound chicken thighs boneless and skinless
  • 1½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika
  • ½ teaspoon cumin

Garlic Cream Sauce

  • 1 tablespoon neutral oil for frying the chicken
  • 1 tablespoon unsalted butter
  • 1 cup half & half*
  • 4 garlic cloves minced
  • ¼ cup shredded parmesan
  • 12-20 sprigs cilantro finely minced

Instructions

Season Chicken

  • Pat chicken thighs dry with a paper towel. Moisture will prevent the chicken from searing.
  • Mix the following seasonings together in a bowl: 1½ teaspoon salt, ½ teaspoon black pepper, ½ teaspoon garlic powder, ½ teaspoon paprika, and ½ teaspoon cumin.
  • Mince garlic and finely chop fresh cilantro.

Cook Chicken

  • Heat pan or pot to medium high heat. While the pan is getting hot, add seasonings on both sides of the chicken.
  • Once the pan is hot and you see a little bit of smoke coming from it, add 1 tablespoon neutral oil. Next, add your chicken thighs on the pan and cook for 4-5 minutes on one side. Flip over and cook for 2-3 minutes. Both sides should be golden brown!
  • When the chicken has browned, take it off of the pan in a separate plate. Turn the heat down to low.

Make Creamy Garlic Sauce

  • Add 1 tablespoon butter to the pan with your minced garlic. Cook for one minute. Then, add 1 cup half & half. Stir occasionally.
  • Add your shredded parmesan cheese to the cream and continue to stir occasionally. Keep the heat on low to ensure that the cheese sauce doesn’t curdle while cooking.
  • Once the cheese has melted and the cream sauce has thickened, add your chicken thighs (along with juices) in the pan and cook for 1 minute. Garnish with freshly chopped cilantro!

Notes

*can substitute half & half with 1 cup milk or chicken broth - if you sub with milk or broth, the sauce will not be as thick
Expert Tips
  • Dry your chicken with a paper towel before frying so you can get a nice sear on your chicken!
  • After browning your chicken, you will have some brown bits on the pan. Don't throw that away (it has lots of flavor!). When adding the milk or cream, you can gently scrape that off and stir it in the sauce!
  • When cooking the cream sauce, make sure to turn down the heat to low or low medium. If the pan is too hot, the milk or cream will curdle with the cheese. 
  • Use fresh herbs like cilantro or basil for this dish. 
  • Use fresh parmesan or parmigiano-reggiano for impeccable taste in your cream sauce. 
  • Add in some vegetables like spinach or mushrooms to enhance your one pot meal!

Nutrition

Calories: 814kcal | Carbohydrates: 5g | Protein: 56g | Fat: 62g | Saturated Fat: 19g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 25g | Trans Fat: 1g | Cholesterol: 348mg | Sodium: 2016mg | Potassium: 829mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 1596IU | Vitamin C: 6mg | Calcium: 58mg | Iron: 3mg