Garlic Parmesan Chicken Thighs

These creamy Garlic Parmesan Chicken Thighs are the kind of dinner that looks like you spent hours in the kitchen but comes together in just one dish! Crispy skin, juicy centers, and a rich, buttery parmesan sauce are baked together with baby potatoes and kale for a complete meal that’s loaded with flavor.

Creamy Garlic Parmesan Chicken Thighs Recipe

Some nights call for a wholesome dinner that won’t take hours to prepare, and this one totally fits the bill. I sear the chicken thighs until the skin is golden, then finish them in the oven with baby potatoes and kale. Everything cooks together in a creamy garlic Parmesan sauce until the chicken is juicy, the potatoes are buttery and tender, and the kale has softened.

I have to admit, as delicious as the baked chicken is, the sauce is the real star here. I like to make it with fresh garlic, parmesan, broth, and cream, letting it soak up every bit of flavor left in the skillet. It turns rich and velvety as it cooks, coating the chicken and vegetables and turning the whole dish into a restaurant quality meal.

This chicken recipe is a complete meal on its own, but there’s always room for one more side dish at the table. I love to serve my Roasted Garlic Parmesan Asparagus with this dish or for side that acts like dessert, you’ll love this Easy Fruit Salad.

Ingredients

• Bone-in, skin-on chicken thighs: They stay juicy and get that gorgeous golden skin.
• Onion powder: Gives a soft savory note.
• Italian seasoning: Delicious way to add a little herb flavor.
• Unsalted butter: Helps the chicken brown and makes a rich sauce.
• Baby Dutch yellow potatoes: They soften beautifully and soak up the creamy sauce.
• Kale: Softens in the oven and adds color.
• Fresh parsley: Add a bright finish at the end.
• Garlic: One of the main flavors that makes the whole kitchen smell amazing.
• Chicken broth: Pulls up all those browned bits from the skillet.
• Italian seasoning: Adds flavor to the sauce.
• Heavy cream: Gives the sauce its velvety texture.
• Freshly grated Parmesan: Melts right in and adds salty richness.
• Salt and pepper: Adjust as you go for added flavor.

How To Make Garlic and Parmesan Chicken Thighs

Step 1. Preheat the oven to 400°F. Lightly grease a 9 x 13 inch baking dish with nonstick cooking spray.

Step 2. Season the chicken thighs with salt, black pepper, onion powder, and Italian seasoning. Melt 2 tablespoons of butter in a large skillet over medium high heat.

Step 3. Once the skillet is hot, carefully place the chicken skin side down. Sear for 3 to 5 minutes on each side, then transfer the chicken to a plate.

Step 4. Arrange the baby potatoes and kale in a single layer in the prepared baking dish. Place the chicken thighs over the vegetables with the skin side facing up.

Step 5. Melt the remaining 2 tablespoons of butter in the same skillet over medium heat. Add the minced garlic and cook for about 1 minute, just until fragrant. Add the chicken broth, Italian seasoning, salt, and pepper. Stir well and cook for 1 to 2 minutes.

Step 6. Pour in the heavy cream and add the freshly grated Parmesan. Stir until the cheese melts into the sauce, then let it simmer gently for another 1 to 2 minutes.

Step 7. Pour the garlic Parmesan sauce into the baking dish around the chicken and potatoes. Bake for 35 to 45 minutes, until the internal temperature of the chicken reaches 165°F and the potatoes are fork tender.

Step 8. Let the dish rest for about 5 minutes to give the sauce time to thicken slightly. Garnish with freshly chopped parsley and enjoy!

How To Store Leftovers

• Refrigerator: Store leftover chicken, potatoes, kale, and sauce in an airtight container for up to 3 days.
• Freezer: Freeze the chicken and sauce in a freezer safe container for up to 2 months. Cream sauces can separate slightly after thawing, but gentle reheating will help bring the sauce back together.
• Oven reheating: Cover and warm the chicken at 325°F for 15 to 20 minutes. Uncover it for the final 5 minutes to help the skin regain some crispness.
• Microwave reheating: Heat individual portions in 60 second intervals until warmed through. Stir the sauce between intervals when possible.

Variations And Add-ins

There are so many ways to make this recipe your own. Here are a few of my favorites!

• Potatoes: Feel free to skip the baby potatoes and serve the chicken and sauce over these Rosemary Mashed Potatoes.
• Baby spinach: Replace the kale with baby spinach for a softer green.  
• Swiss chard: Remove the thick stems, roughly chop the leaves, and use them in place of the kale.
• Broccoli florets: Small broccoli florets can be arranged around the chicken and potatoes before the sauce is added.
• Boneless skinless chicken thighs: Boneless thighs cook more quickly though, so you’ll want to start checking the internal temperature earlier.
• Chicken breasts: Thick chicken breasts work well, but the cooking time will depend on their size. Use a meat thermometer and remove them once they reach 165°F.
• Brussels sprouts: Halved Brussels sprouts can be added if you want more vegetables in the baking dish.
• Sun dried tomatoes: Their sweet, tangy flavor will give the sauce a similar feel to creamy Marry Me Chicken recipes.

Tips And Tricks

The small details can make a big difference with this recipe. Here are a few things to keep in mind as you cook.

• Pat the chicken dry: Dry skin is essential for a golden, crispy sear, and any moisture creates steam that prevents browning
• Sear skin side down first: Don’t move the chicken for 3 to 5 minutes. That gives it time to form a nice crust.
• Don’t wipe the skillet: Keeping the browned bits in the pan after searing adds flavor to the sauce once the broth goes in
• Watch the garlic closely: It burns quickly, so 30 to 60 seconds in the pan is all it needs
• Take the chill off the cream: Set the heavy cream on the counter while preparing the chicken. Cream that is not ice-cold blends into the warm skillet more easily.
• Grate the parmesan finely: A microplane creates thin pieces that melt quickly without leaving chewy clumps in the sauce.
• Cut potatoes evenly: Halve or quarter the baby potatoes into similar sized pieces so they cook quickly and at the same rate

FAQs

More Easy Chicken Recipes

• Honey Garlic Chicken
• Parmesan Crusted Chicken With Mayo
• Panko Crusted Chicken
• Oven Baked Drumsticks
• Lemon Rosemary Chicken