As the Autumn season and cooler air begin to arrive, it’s time to start turning to warm, comforting meals. This creamy garlic chicken recipe is comforting, satisfying, and incredibly easy to throw together. You can use any cut of chicken you prefer; I recommend chicken thighs, tenderloins, or breasts. The chicken gets seasoned, seared, and simmered in a luscious garlic and herb sauce, finished with Parmesan cheese and fresh herbs. Beautifully smothered chicken is best served over a bed of creamy mashed potatoes, rice, or even pasta. It’s simple, warming, and makes a wonderful weeknight dinner that is sure to kick off the cozy season on the right note.

Creamy garlic chicken

Serves: 6-8 | Prep Time: 10 minutes | Cook Time: 30 minutes

Ingredients:

• 6-8 bone-in skin-on chicken thighs, or boneless skinless thighs, tenders, or breasts
• salt and pepper to taste
• 2 tsp paprika
• 2 tsp dried basil
• 2 tsp dried thyme
• 2 tsp dried rosemary
• olive oil
• 2 Tbs butter
• 1 large onion, minced
• 5 cloves of garlic, minced
• 2 Tbs flour
• 1 cup chicken broth
• 1 cup half and half or heavy cream
• 1/4 cup grated parmesan cheese
• 1/4 cup fresh basil, chopped
• 1/4 cup of fresh parsley, chopped

Instructions:

1. Start by mixing all of the spices and season your chicken (don’t forget to season under the skin).
2. In a cast-iron skillet or oven-safe skillet, over medium-high heat, sear your chicken on both sides. If using bone in skin on thighs, sear for about 3 minutes skin side down first, until the skin is brown and crispy. If using tenders, breasts, or thighs, sear hot and fast on both sides until browned. Remove and set aside.
3. Drop in 2 tbsp butter and sauté the onion until translucent, cooked through, and slightly caramelized, about 5 minutes. Add garlic, cook quickly until fragrant. Add 2 tbsp of flour, stir, and cook for 1-2 minutes. Stir constantly, making sure not to burn the flour.
4. Add chicken broth and scrape the brown bits off the bottom. Whisk all the flour thoroughly until no clumps remain. Continue stirring and heat the broth until the mixture thickens.
5. Add back in the chicken and any resting juices.

Cook the chicken:

For bone-in thighs:

Bake at 400°F for 45 minutes.

Skinless thighs: 

Cover with a lid and simmer for about 10- 15 minutes or bake for 25-30 minutes at 400 degrees

Chicken tenders or breasts: 

Cover with a lid and simmer for about 8-10 minutes or bake for about 15-18 minutes at 400 degrees.

Remove from the oven or uncover the chicken once cooked through. Stir in half and half, parmesan cheese, parsley, and basil. Taste and season with salt and freshly cracked black pepper if needed. Heat through and serve over mashed potatoes, rice, or pasta. Optionally, add a sprinkle of red pepper flakes for some added heat. 

Notes:

Optionally, you can crisp bacon or any cured meat before searing the chicken pieces. Discard most of the fat, but leave enough in the pan to sear the chicken. Set bacon aside and use it for a crunchy, salty garnish.