Creamy Chicken Thighs Recipe (One Pan)
This creamy chicken thighs recipe is the one pan dinner I make when I want something that feels like it took way more effort than it actually did. The chicken gets dredged in flour before it hits the pan, which builds a golden crust and naturally thickens the garlic parmesan sauce as everything simmers together. One pan, done in about 30 minutes, and works for just about everyone at the table.
Ingredients
- 1 lb chicken thighs
- 1/4 cup flour or gluten free flour
- 2 tbsp garlic powder
- Salt + pepper
- 1 tbsp minced garlic
- 1/2 onion minced
- 3/4 cup chicken stock or bone broth
- 1/2 cup Milk or cream (or sub oatmilk or dairy free cream)
- 3 tbsp parmesan cheese or dairy free sub
Instructions
- In a shallow bowl, mix together the gluten free flour, garlic powder, salt and pepper.
- Dip each chicken thigh into the flour mixture, making sure both sides are covered.
- Add 3 tbsp olive oil to a frying pan and add the chicken. Flip after 7 minutes. Cook on medium heat until the internal temperature reaches 145.
- Remove from pan and set aside.
- In the same pan, without washing, add the onions and garlic. Sautee for 3 minutes.
- After 3 minute, add in bone broth and milk.
- Stir. Then add chicken back in.
- Simmer on medium low for 20 minutes.
- Top with parmesan cheese.
- Serve and enjoy!
Notes
Sauce too thin? Let it keep simmering uncovered. The flour from the dredge thickens it as it reduces. Do not add more flour directly to the sauce or it will clump.
Chicken sticking to the pan? It is not ready to flip yet. A proper crust releases on its own when it is ready. Give it another minute before you try again.
Sauce breaking or looking greasy? The heat is too high. Bring it down to low and stir gently. This sauce needs a gentle simmer, not a boil.
Bland sauce? Taste the broth and milk mixture before the chicken goes back in. Season it at that point so it has time to absorb the flavor as it reduces.
Using oat milk? Full fat holds up better in the sauce. The lighter versions can separate slightly at higher heat, so keep the simmer gentle.
Fridge: Store in an airtight container for up to 3 days. The sauce thickens in the fridge but loosens right back up with a splash of broth when reheating.
Reheat: Low and slow on the stovetop with a splash of broth or milk. If you use the microwave, stir halfway through so the sauce heats evenly.
Make ahead: The chicken and sauce can be made ahead and stored together. Reheat on the stovetop over medium low until warmed through.
Freezer: The chicken freezes well on its own for up to 2 months. The cream-based sauce can separate when frozen, so I recommend storing them separately and making a fresh batch of sauce when you are ready to serve.