Ingredients
Equipment
Method
- Pat the chicken thighs thoroughly dry with paper towels. This is a crucial step for achieving a nice sear. Season both sides generously with salt and black pepper.1.5 lbs boneless, skinless chicken thighs, to taste salt, to taste black pepper
- Melt 2 tablespoons of butter in a large oven-safe skillet (cast iron works beautifully here) over medium-high heat. Once the butter is shimmering and lightly browned, carefully add the chicken thighs in a single layer, making sure not to overcrowd the pan. Sear for 3-4 minutes per side, until a beautiful golden-brown crust forms. Don't worry if the chicken isn't cooked through at this stage; it will finish cooking in the oven or sauce. Remove the chicken from the skillet and set aside on a plate.4 tablespoons unsalted butter, divided, 1.5 lbs boneless, skinless chicken thighs
- Reduce the heat to medium. Add the remaining 2 tablespoons of butter to the same skillet. Once melted, add the minced garlic and sauté for about 30-60 seconds, until fragrant. Be careful not to burn the garlic, as it can turn bitter quickly.4 tablespoons unsalted butter, divided, 4-5 cloves garlic, minced
- Pour the heavy cream into the skillet with the garlic. Stir to combine, scraping up any browned bits from the bottom of the pan – that's where all the flavor is! Let the cream simmer gently for 1-2 minutes until it starts to thicken slightly.1/2 cup heavy cream, 4-5 cloves garlic, minced
- Stir in the grated Parmesan cheese and dried Italian seasoning. Continue stirring until the cheese is melted and the sauce is smooth and creamy. Add the fresh lemon juice and stir once more. Taste the sauce and adjust seasoning with salt and pepper if needed.1/4 cup grated Parmesan cheese, 1 teaspoon dried Italian seasoning (or a blend of dried oregano, basil, and thyme), 1 tablespoon fresh lemon juice, to taste salt, to taste black pepper
- Nestle the seared chicken thighs back into the skillet, submerging them slightly into the garlic butter sauce. Spoon some of the sauce over the top of each chicken thigh.1.5 lbs boneless, skinless chicken thighs, to taste salt, to taste black pepper
- Let the chicken simmer in the sauce for another 5-8 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). The sauce should be beautifully thickened and coating the chicken. Garnish with fresh chopped parsley, if desired, before serving.1.5 lbs boneless, skinless chicken thighs, fresh parsley, chopped, for garnish
Notes
This one-skillet wonder comes together in less time than it takes to decide what to order out. It's proof that healthy eating can be both delicious and accessible, offering all the comfort of a classic dish with none of the carb guilt.
To store leftovers, allow to cool completely, then transfer to an airtight container. Refrigerate promptly. Will stay fresh for up to 3-4 days. Reheat gently on stovetop or in microwave. To freeze, store cooked and cooled chicken and sauce in freezer-safe containers for up to 2-3 months. Thaw in refrigerator overnight before reheating.