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When it comes to comfort food, few dishes can compete with the rich, savory delight of creamy garlic herb chicken thighs. This dish encapsulates the essence of home-cooked meals, combining tender chicken with a luxurious sauce that entices the senses. The creamy garlic herb sauce, infused with aromatic herbs, enhances the natural flavors of the chicken, making it a perfect centerpiece for any dinner table. Whether you're preparing a weeknight meal or hosting a special gathering, creamy garlic herb chicken thighs promise to impress.

Creamy Garlic Herb Chicken Thighs

Indulge in the creamy, savory goodness of Garlic Herb Chicken Thighs with this easy-to-follow recipe. Featuring tender, juicy chicken thighs cooked in a rich garlic herb sauce, this dish is perfect for both weeknight dinners and special occasions. Learn how to sear chicken to golden perfection, create a luxurious sauce, and pair it with delicious sides. Your guests will be asking for seconds as they savor this comforting, flavorful meal that everyone will love!
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Ingredients
  

4 bone-in, skin-on chicken thighs

2 tablespoons olive oil

Salt and pepper, to taste

4 cloves garlic, minced

1 cup heavy cream

1 cup chicken broth

1 tablespoon Dijon mustard

1 teaspoon dried thyme

1 teaspoon dried oregano

½ teaspoon red pepper flakes (optional, for heat)

Fresh parsley, chopped (for garnish)

Instructions
 

Preparation: Start by patting the chicken thighs dry with paper towels. Season both sides with salt and pepper.

    Sear the Chicken: In a large skillet, heat the olive oil over medium-high heat. Once hot, add the chicken thighs skin-side down. Sear for about 5-7 minutes until the skin is golden brown and crispy. Flip the chicken and cook for another 5 minutes. Remove the chicken and set aside.

      Sauté the Garlic: In the same skillet, reduce the heat to medium and add the minced garlic. Sauté for about 1 minute until fragrant, being careful not to let it burn.

        Make the Sauce: Stir in the heavy cream, chicken broth, Dijon mustard, thyme, oregano, and red pepper flakes (if using). Bring the mixture to a simmer, scraping any browned bits from the bottom of the pan.

          Combine and Cook: Return the chicken thighs to the skillet, skin-side up. Spoon some of the sauce over the chicken. Reduce the heat to low, cover the skillet, and simmer for about 25-30 minutes, or until the chicken is cooked through and tender (internal temperature should be 165°F / 75°C).

            Finish the Dish: Once cooked, remove the chicken from the skillet. Increase the heat to medium-high and let the sauce reduce for about 5 minutes, stirring occasionally.

              Serve: Place the chicken thighs on a serving platter, spoon the creamy sauce over the top, and garnish with fresh parsley. Serve warm with crusty bread or over rice for a complete meal.

                Prep Time: 10 minutes | Total Time: 50 minutes | Servings: 4