Ingredients
Equipment
Method
Prep Your Ingredients for Success
- Pat your chicken thighs thoroughly dry with a paper towel. In a small bowl, combine 1.5 teaspoon salt, 0.5 teaspoon black pepper, 0.5 teaspoon garlic powder, 0.5 teaspoon paprika, and 0.5 teaspoon cumin. Mince your 4 garlic cloves and finely chop your fresh cilantro. Also, get your finely chopped fresh chives and a pinch of red pepper flakes ready for the finishing touch.
Sear the Chicken to Golden Perfection
- Place your chosen one-pot pan (a 10-12 inch cast iron skillet or heavy-bottomed stainless steel skillet) over medium-high heat until hot. Add 1 tablespoon of neutral oil. Season both sides of your chicken thighs evenly with the spice mixture. Carefully add the seasoned chicken to the hot pan and cook for 4-5 minutes on one side until a golden-brown crust forms. Flip and cook for another 2-3 minutes. Remove the chicken to a separate plate, leaving the browned bits in the pan. Turn the heat down to low.
Deglaze for Unforgettable Depth (The Unique Twist!)
- Immediately after removing the chicken and with the heat now on low, pour in 0.25 cup of dry white wine or chicken broth into the hot pan. Using a wooden spoon, vigorously scrape up all the browned bits (fond) from the bottom of the pan, dissolving them into the liquid. Allow this flavorful liquid to reduce slightly for 1-2 minutes, concentrating its flavor.
Build Your Silky Creamy Garlic Sauce
- Add 1 tablespoon of unsalted butter to the pan, along with your minced garlic. Cook for just one minute until the garlic is fragrant, making sure not to burn it. Next, pour in 1 cup of half & half, stirring occasionally. Slowly add 0.25 cup of shredded Parmesan cheese, continuing to stir occasionally. Keep the heat on low during this phase to ensure the cheese melts smoothly and the cream sauce doesn’t curdle. Cook until the cheese has completely melted and the cream sauce has thickened to a luxurious consistency.
Finish & Serve
- Return the seared chicken thighs (along with any accumulated juices from the plate) to the pan, nestling them into the rich cream sauce. Cook for just 1 minute to warm the chicken through and ensure every piece is beautifully coated. Finally, garnish generously with your freshly chopped cilantro, a vibrant swirl of finely chopped fresh chives, and a pinch of red pepper flakes for a subtle warmth. Serve immediately and enjoy!
Nutrition
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. This dish freezes surprisingly well for up to 2-3 months; cream sauces can sometimes change texture slightly upon reheating, becoming a bit thinner, but the flavor remains excellent. Reheat gently on the stovetop over low heat, adding a splash of milk, half & half, or chicken broth to loosen the sauce if needed, or carefully in the microwave in short bursts. Nutrition information is estimated based on common ingredients and serving sizes and may vary.