Ingredients
Equipment
Method
Season Chicken
- Pat your chicken thighs thoroughly dry with a paper towel. This crucial step prevents the chicken from steaming and ensures you achieve a beautiful, golden brown sear.
- In a small bowl, mix together the following seasonings: 1½ teaspoon salt, ½ teaspoon black pepper, ½ teaspoon garlic powder, ½ teaspoon paprika, and ½ teaspoon cumin.
- Mince your garlic cloves and finely chop your fresh cilantro, setting them aside for later.
Cook Chicken
- Heat your skillet or pan over medium-high heat. While the pan is heating, evenly coat both sides of your dried chicken thighs with the seasoning mixture.
- Once the pan is hot and you see a slight wisp of smoke, add 1 tablespoon of neutral oil. Carefully place your seasoned chicken thighs in the hot pan and cook for 4-5 minutes on one side until beautifully golden brown. Flip them over and cook for another 2-3 minutes. The chicken should reach an internal temperature of 165°F (74°C) as measured by a meat thermometer.
- When the chicken has browned and cooked through, remove it from the pan and transfer it to a separate plate. Turn the heat down to low.
Make Creamy Garlic Sauce
- With the heat still on low, pour in about ¼ to ½ cup of dry white wine into the hot pan. Immediately use a wooden spoon to scrape up all the delicious fond (the browned bits) from the bottom of the skillet. Let the wine simmer for about a minute to cook off the alcohol.
- Add 1 tablespoon of unsalted butter to the pan along with your minced garlic. Cook for one minute until fragrant, stirring occasionally.
- Now, add 1 cup of half & half to the pan. Continue to stir occasionally. It's vital to keep the heat on low during this stage to prevent the cream sauce from curdling.
- Stir in your shredded parmesan cheese. Continue to stir gently until the cheese has completely melted and the creamy sauce has begun to thicken to your desired consistency.
- Finally, return your cooked chicken thighs (along with any accumulated juices from the plate) to the pan, nestling them into the luscious sauce. Let it gently simmer for 1 minute, allowing the flavors to meld.
- Garnish generously with your freshly chopped cilantro and serve immediately!
Nutrition
Notes
For optimal searing and sauce development, use a heavy-bottomed skillet. Always pat chicken dry before searing to achieve a golden-brown crust. Don't discard the flavorful browned bits (fond) from the pan; deglaze with white wine for a deep, rich sauce. Maintain low heat when making the creamy sauce to prevent curdling. Fresh garlic and Parmigiano-Reggiano enhance the flavor significantly. Consider adding fresh spinach or sliced mushrooms during the last few minutes of sauce cooking. If you adore garlic, feel free to double the amount! Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave, adding a splash of chicken broth, milk, or half & half to restore consistency. This recipe is fantastic for meal prep. Nutrition information is estimated based on common ingredients and serving sizes and may vary.