Garlic Butter Chicken Thighs with Creamy Pan Sauce is the kind of dish that feels both indulgent and comforting, making it perfect for any night of the week. With crispy, golden-brown chicken thighs seared to perfection and a luscious garlic butter sauce enhanced with cream, this recipe delivers bold, satisfying flavors in every bite.

It’s a versatile dish that pairs beautifully with mashed potatoes, rice, or pasta, making it a restaurant-worthy meal you can easily create at home. Rich, savory, and utterly irresistible, this chicken is a true crowd-pleaser.

Why I Love This Recipe

We love this recipe because it brings together everything that makes comfort food irresistible—crispy, juicy chicken thighs, rich garlic butter, and a velvety pan sauce that ties it all together. The chicken is perfectly seared to achieve golden, flavorful skin while staying tender and moist on the inside.

The garlic butter infuses every bite with warmth and depth, while the creamy sauce adds a luxurious finish that feels restaurant-worthy.

Why It’s a Must-Try Dish

This dish is a must-try because it captures the essence of comfort food while delivering bold, sophisticated flavors. The chicken thighs are cooked to perfection—crispy on the outside and juicy inside—then paired with a garlic butter base that infuses richness into every bite.

What truly sets it apart is the creamy pan sauce: silky, flavorful, and perfect for drizzling over potatoes, rice, or pasta. It’s the kind of sauce you’ll want to savor until the very last drop.

Prep & Cooking Time:

Preparation Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Calories per serving: ~450–500 kcal (depending on cream and butter amounts)

Ingredients

For the Chicken:

4 bone-in, skin-on chicken thighs (or boneless, if preferred)
Salt and pepper to taste
1 tsp paprika (optional)
1 tbsp olive oil
1 tbsp unsalted butter

For the Garlic Butter Cream Sauce:

3 tbsp unsalted butter
5–6 cloves garlic, minced
1 tbsp all-purpose flour
¾ cup chicken broth
½ cup heavy cream (or half and half for a lighter option)
½ tsp Italian seasoning
¼ cup grated Parmesan cheese (optional)
Fresh parsley, chopped (for garnish)

Directions

Step 1: Season the Chicken

Pat chicken thighs dry with a paper towel. Season both sides generously with salt, pepper, and paprika (if using).

Step 2: Sear the Chicken

Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat.
Add chicken thighs skin-side down and cook for about 5–6 minutes until golden brown.
Flip and cook the other side for another 5–6 minutes.
Transfer to a plate (chicken doesn’t need to be fully cooked yet—it will finish cooking in the sauce).

Step 3: Make the Garlic Butter Base

In the same skillet, reduce heat to medium.
Add 3 tbsp butter and minced garlic. Sauté for about 30 seconds until fragrant.
Stir in flour and cook for 1 minute to form a light roux.

Step 4: Add Liquids

Slowly pour in chicken broth while whisking, then add the cream.
Stir in Italian seasoning and Parmesan if using.
Simmer for 2–3 minutes until the sauce slightly thickens.

Step 5: Return Chicken to Pan

Nestle chicken thighs back into the skillet, skin-side up.
Spoon some sauce over the top.
Cover loosely and simmer on low heat for another 10 minutes, or until chicken is cooked through (internal temperature should reach 165°F / 75°C).

Step 6: Finish & Garnish

Taste sauce and adjust seasoning if needed.
Garnish with chopped parsley and serve hot.

How to Serve

Serve these Garlic Butter Chicken Thighs over:

Mashed potatoes
Steamed rice or risotto
Buttered noodles or fettuccine
Roasted vegetables or sautéed green beans
Crusty bread (to soak up the sauce)

Recipe Tips & Variations:

Tips:

For crispier skin, place the skillet under the broiler for 2–3 minutes at the end.
Let the chicken rest at room temperature for 15 minutes before cooking for even searing.
Deglaze the pan with a splash of white wine after searing for extra flavor.

Variations:

Add mushrooms or spinach for an earthy twist.
Use boneless thighs or chicken breasts (adjust cooking time).
Make it spicy by adding chili flakes or cayenne.
Add a touch of Dijon mustard for a tangy kick to the cream sauce.

Freezing & Storage

Refrigeration:
Store leftovers in an airtight container in the refrigerator for up to 3–4 days.

Freezing:
Freeze in a freezer-safe container for up to 2 months. Let it cool completely before freezing.
To reheat, thaw overnight and warm over low heat, adding a splash of cream or broth to loosen the sauce.

Special Equipment Needed

Large skillet (preferably cast iron or stainless steel)
Tongs
Whisk
Meat thermometer (optional but helpful)

FAQ:

Q: Can I use chicken breasts instead of thighs?
A: Yes, but breasts cook faster. Use boneless, skinless breasts and adjust cooking time to avoid drying out.

Q: Can I make this dish dairy-free?
A: Use plant-based butter and coconut cream or almond milk, though the flavor will change slightly.

Q: Can I double the sauce?
A: Absolutely! Just double the ingredients for the sauce portion to have plenty for serving over sides.

Q: What if I don’t have heavy cream?
A: Use half-and-half or whole milk, but the sauce will be thinner. Add more cheese or a touch of cream cheese to thicken.

Conclusion

Garlic Butter Chicken Thighs with Creamy Pan Sauce is the kind of dish that feels indulgent but is incredibly easy to make. It delivers deep, rich flavor in just one skillet and pairs beautifully with your favorite side. Whether you’re looking for comfort food or an impressive meal to serve guests, this recipe never disappoints. Give it a try—and don’t forget the bread to mop up that incredible sauce!