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Creamy garlic butter chicken thighs in a cast-iron pan with parmesan cream sauce, spinach and fresh parsley, with a wooden spoon, garlic and parmesan on the side.

One-Pot Creamy Garlic Butter Chicken

Tender chicken thighs in a silky garlic butter cream sauce, made in one pan in about 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine International
Servings 4 people

Ingredients
  

  • 600 g boneless, skinless chicken thighs about 6
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp paprika
  • 1 tbsp olive oil
  • 3 tbsp butter 40 g, divided
  • 6 garlic cloves finely chopped
  • 1/2 cup chicken stock 120 ml
  • 3/4 cup cream 180 ml, thickened or heavy cream
  • 1/3 cup parmesan 30 g, finely grated
  • 1 tsp dried Italian herbs
  • 1 handful baby spinach optional
  • fresh parsley chopped, to serve

Instructions
 

  • Pat the chicken dry and season it with the salt, pepper and paprika.
  • Heat the oil and 1 tbsp of the butter in a large pan over medium-high heat. Cook the chicken for 5–6 minutes on each side until golden and cooked through; the thickest part should reach 75°C (165°F). If the pan is crowded, cook it in two batches. Set it aside on a plate.
  • Lower the heat to medium. Add the remaining butter and the garlic and stir for 1 minute until fragrant, without letting it brown.
  • Pour in the stock and scrape up the browned bits. Simmer for 2 minutes.
  • Stir in the cream, parmesan and herbs, then simmer for 3–4 minutes until slightly thickened. Add the spinach, if using, until it wilts.
  • Return the chicken and its juices to the pan and spoon the sauce over it. Warm through for 2 minutes.
  • Sprinkle with parsley and serve hot.

Notes

  • Chicken breasts work too: slice them in half horizontally so they cook evenly, and check they reach 75°C (165°F). They usually need a little less time than thighs, about 4 minutes per side.
  • For a lighter sauce, use half cream and half milk and simmer gently a little longer, without letting it boil hard (it can split).
  • Store leftovers in the fridge for up to 3 days, and reheat gently with a splash of stock.
  • This recipe was developed with AI assistance and hasn't been kitchen-tested by Nibblevia yet.