Description
This Creamy Herb Chicken Thighs recipe features juicy, bone-in, skin-on chicken thighs cooked in a luscious garlic herb cream sauce, paired with perfectly roasted baby carrots and buttery mashed Yukon gold potatoes. The meal combines savory seared chicken with aromatic fresh herbs and a silky sauce, making it a comforting and elegant dinner option that’s easy to prepare.
Ingredients
Scale
Chicken and Sauce
- 4 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter, divided
- 4 cloves garlic, minced
- 1 teaspoon fresh thyme
- 1 tablespoon fresh parsley, chopped
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/2 teaspoon salt (for seasoning)
- 1/4 teaspoon black pepper
- Pinch red pepper flakes (optional)
Vegetables and Sides
- 1.5 pounds Yukon gold potatoes, peeled and chopped
- 1/2 cup whole milk
- 3 cups baby carrots or 4 large carrots, peeled and cut
Instructions
- Season and Sear Chicken: Season the chicken thighs generously with salt and pepper. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Place the chicken thighs skin-side down and sear for 5-6 minutes until the skin is golden brown and crisp. Flip the thighs and sear the other side for 4-5 minutes. Remove the chicken from the skillet and set aside.
- Roast Carrots: Preheat the oven to 400°F (200°C). Toss the baby carrots or cut large carrots with a drizzle of olive oil, salt, and pepper. Spread them on a sheet pan and roast for 25-30 minutes, flipping halfway through cooking, until they are fork-tender and caramelized.
- Prepare Mashed Potatoes: While the carrots roast, place peeled and chopped Yukon gold potatoes in a pot of salted water. Boil for 15-20 minutes until the potatoes are fork-tender. Drain well and mash with 2 tablespoons of butter and 1/2 cup whole milk. Season with salt to taste and set aside, keeping warm.
- Make Herb Cream Sauce: Reduce the skillet heat to medium and melt 1 tablespoon of butter. Add minced garlic and sauté for about 1 minute until fragrant. Stir in fresh thyme and pour in the chicken broth, scraping up any browned bits from the skillet. Let the broth simmer for 2-3 minutes to reduce slightly. Pour in the heavy cream and add the chopped parsley, stirring to combine well.
- Simmer Chicken in Sauce: Return the seared chicken thighs to the skillet, placing them skin side up. Simmer the chicken in the herb cream sauce uncovered for 10-12 minutes, or until the internal temperature reaches 165°F (74°C) and the sauce has thickened slightly.
- Plate and Serve: Spoon a generous portion of creamy mashed potatoes onto each plate. Top with a chicken thigh and drizzle with the rich herb cream sauce. Add a serving of the roasted carrots on the side. Garnish with extra parsley and a sprinkle of red pepper flakes if desired for a little heat.
Notes
- Ensure the chicken thighs are cooked to an internal temperature of 165°F (74°C) for safe consumption.
- You can substitute fresh herbs with dried ones if needed, but adjust quantities accordingly.
- For a lighter version, use half-and-half instead of heavy cream.
- Roast carrots can be prepared ahead and reheated to save time.
- If Yukon gold potatoes are unavailable, Russet potatoes make a good substitute for mashing.
