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Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 165 (from laksa019)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa165.int.ahrefs:8124/' \
  -H 'Content-Type: text/plain' \
  -H 'X-ClickHouse-Database: crawler3' \
  -H 'Authorization: Basic YXBpOg==' \
  -d 'SELECT getAhrefsURLFromUnparsed(src_unparsed) AS found_url, ifNull(toUnixTimestamp(download_stamp), 0) AS crawl_time, ifNull(toUnixTimestamp(props_url_first_seen), 0) AS first_indexed_time, download_http_code AS http_code, src_unparsed AS src_unparsed, src_root_hash AS src_root_hash, history_drop_reason AS history_drop_reason, meta_title AS meta_title, meta_descriptions AS meta_descriptions, attrs_boilerpipe_text AS attrs_boilerpipe_text, attrs_markdown AS attrs_markdown, attrs_readable_markdown AS attrs_readable_markdown, meta_canonical AS meta_canonical FROM crawler3.page_info_local FINAL PREWHERE (src_root_hash, src_unparsed) IN ((getAhrefsRootHashFromUnparsed(getAhrefsUnparsedNoserviceFromURL(\'https://www.thecountrycook.net/creamy-garlic-chicken/\')), getAhrefsUnparsedNoserviceFromURL(\'https://www.thecountrycook.net/creamy-garlic-chicken/\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/www.thecountrycook.net\/creamy-garlic-chicken\/","crawl_time":1776609654,"first_indexed_time":1745244813,"http_code":200,"src_unparsed":"net,thecountrycook!www,\/creamy-garlic-chicken\/ s443","src_root_hash":"2804135351097476765","history_drop_reason":null,"meta_title":"Creamy Garlic Chicken - The Country Cook","meta_descriptions":["Creamy Garlic Chicken are tender, juicy pieces of chicken smothered in a rich, garlic sauce. It’s an easy, one-pan dinner recipe full of flavor."],"attrs_boilerpipe_text":"Creamy Garlic Chicken is made with tender, juicy pieces of chicken thighs smothered in a rich, garlic sauce. It’s an easy, one-pan dinner recipe that is full of flavor!\nCHICKEN THIGHS AND GARLIC SAUCE RECIPE\nI am always looking for ways to jazz up chicken thighs. They are a more affordable cut of chicken so it’s always good when I can figure out a different way to make them. They have the perfect golden brown, crispy skin with tender, juicy, tender meat on the inside. It all gets coated and served with a creamy sauce that has the perfect amount of rich, creaminess and garlic that is so good I’d be lying if I said the thought to lick the plate has never crossed my mind! Let me show you how simple this is to make!\nFREQUENTLY ASKED QUESTIONS: \nWhat do I do if my sauce is too thin?\nIf the sauce is too thin, simmer it uncovered for a few more minutes – this should help reduce the sauce and thicken it up by evaporating extra liquid.\nHow do I make sure my chicken thighs get crispy skin?\nAlways pat the chicken thighs dry with a paper towel before seasoning to ensure the skin becomes crispy when browning (searing.)\nCan I use boneless chicken thighs or chicken breasts instead?\nYes, you can substitute boneless, skinless chicken thighs and\/or chicken breasts. However, the cooking time will be shorter. I always say be sure to use a\nmeat thermometer\n(paid affiliate link) to ensure the internal temp of the chicken reaches 165F before eating. So, when you are checking the chicken, check in the thickest part of the meat to ensure it’s safe to eat. Also note that bone-in and skin on does tend to be cheaper. The bone-in chicken can also help with moistness as well, they aren’t as quick to dry out if you accidentally cook it a little too long.\nWhat sides should I serve with Creamy Garlic Chicken?\nGreat sides to serve with this chicken include\nmashed potatoes\n, steamed vegetables like broccoli, rice, pasta, or\nsalad\nto balance the richness of the sauce.\nCan I make this chicken ahead of time?\nWhile it’s best served fresh, you can make it ahead and store it in the fridge. It’s a little tricky to reheat because that cream sauce can easily separate on you so the goal will be to reheat it very slowly (covered) on the stove top so the chicken reheats all the way through. If you turn the heat up too high, the chicken won’t be warm in the center and your sauce will separate.\nWhat kind of garlic is best for this dish?\nObviously, this is Garlic Chicken so there is a lot of garlic used but it’s not minced, it’s only sliced. It needs to be fresh garlic here. I suppose you could use the jarred stuff but because the jarred stuff is minced, it’s going to give off a stronger flavor so you may want to use less – it’s really up to your taste buds and how much garlic flavor you enjoy.\nHow long are leftovers good for?\nLeftover chicken and the sauce can be stored in an airtight container and should be kept in the refrigerator for up to 3 days. Reheat gently on the stovetop to avoid separating the sauce.\nINGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)\nbone-in, skin-on chicken thighs\n– you can use chicken breast if you prefer white meat over the dark chicken thighs, but they will cook faster than chicken thighs, especially if they are boneless.\nolive oil\nItalian seasoning\n– if you have a favorite seasoning blend you prefer, please feel free to use that instead. I think lemon pepper seasoning would be delicious here too.\ngarlic powder\nsalt and black pepper\nunsalted butter\n– adds richness and helps sauté the garlic for a deeper flavor. If you have salted butter, you can use that instead too.\ngarlic\n– fresh garlic cloves, sliced in half, not minced.\nall-purpose flour\n– you could also use cornstarch if you prefer.\nchicken broth\n– you can use low sodium or no sodium added chicken broth. Also, you could absolutely use your\nHomemade Chicken Broth\n.\nheavy cream\n– this creates a rich base for the garlic sauce. I don’t recommend a substitute for this, you just don’t get that rich creaminess with milk.\ngrated Parmesan cheese\n– I think freshly grated Parmesan melts best here but use what you have. The stuff in the green bottle would even work (use more or less to taste.)\ncrushed red pepper flakes\n– this is an optional ingredient that I used to bring a smidge of spice and more flavor.\nHOW TO MAKE CREAMY GARLIC CHICKEN:\nPat the chicken thighs dry with paper towels and season both sides with Italian seasonings, garlic powder, salt, and pepper. Heat olive oil in a large skillet over medium heat. Place the chicken thighs skin-side down and sear for 6-8 minutes until golden and crispy.\nFlip and cook for another 5-6 minutes on the other side. Remove the chicken and set aside. In the same skillet, melt the butter over medium heat. Add the sliced garlic and sauté for 1-2 minutes until fragrant. Sprinkle the flour and give a quick whisk. Pour in the chicken broth and scrape up any browned bits from the bottom of the pan. Whisk in the heavy cream, Parmesan cheese, red pepper flakes, salt and pepper. Simmer for 3-4 minutes, whisking, until the sauce begins to thicken.\nReturn the chicken thighs back to the skillet and simmer for 5-8 minutes until the chicken is fully cooked (internal temperature of 165°F). Sprinkle with fresh parsley and serve.\nPair with mashed potatoes and steamed broccoli for a perfect meal.\nCRAVING MORE RECIPES? \nFor the Chicken:\n▢\n4-5\nbone-in skin on chicken thighs\n(about 2 pounds)\n▢\n1\nteaspoon\nItalian seasoning\n▢\n1\nteaspoon\ngarlic powder\n▢\n½\nteaspoon\nsalt\n▢\n½\nteaspoon\nblack pepper\n▢\n2\nTablespoons\nolive oil\nFor the Creamy Garlic Sauce:\n▢\n2\nTablespoons\nunsalted butter\n▢\n5-8\ncloves\ngarlic, sliced in half\n▢\n2\nTablespoons\nall-purpose flour\n▢\n1\ncup\nchicken broth\n▢\n½\ncup\nheavy cream\n▢\n⅓\ncup\ngrated Parmesan cheese\n▢\n½\nteaspoon\nsalt\n▢\n½\nteaspoon\nground pepper\n▢\n½\nteaspoon\ncrushed red pepper flakes\n(optional)\n▢\nchopped fresh parsley\n(for serving, optional)\n▢\nlemon wedges\n(for serving, optional)\nPat\n4-5 bone-in skin on chicken thighs\nwith paper towels and season both sides with\n1 teaspoon Italian seasoning\n,\n1 teaspoon garlic powder\n,\n½ teaspoon salt\n,\n½ teaspoon black pepper\n(note: this is the total amount of seasoning for all the chicken thighs, feel free to add more or less to your preference.)\nHeat\n2 Tablespoons olive oil\nover medium heat. Place the chicken thighs skin-side down and sear for about 6-8 minutes or until golden and crispy.\nFlip and cook for another 5-6 minutes on the other side. Remove the chicken and set aside.\nIn the same skillet, melt\n2 Tablespoons unsalted butter\nover medium heat. Add\n5-8 cloves garlic, sliced in half\nand sauté for 1-2 minutes until fragrant.\nSprinkle in\n2 Tablespoons all-purpose flour\nand give a quick whisk. Pour in\n1 cup chicken broth\nand scrape up any browned bits from the bottom of the pan.\nWhisk in\n½ cup heavy cream\n,\n⅓ cup grated Parmesan cheese\n,\n½ teaspoon salt\n,\n½ teaspoon ground pepper\nand\n½ teaspoon crushed red pepper flakes\n(if using.) Simmer for 3-4 minutes, stirring, until the sauce begins to thicken.\nReturn the chicken thighs back to the skillet and simmer for 5-8 minutes until the chicken is fully cooked (internal temperature of 165°F).\nServe topped with\nchopped fresh parsley\nand\nlemon wedges\n(optional.)\nPlease refer to my FAQ’s (Frequently Asked Questions) and ingredients list above for other substitutions or for the answers to the most common questions.\nCourse:\nDinner, Main Course\nCuisine:\nAmerican\nCalories:\n699\nkcal\n|\nCarbohydrates:\n8\ng\n|\nProtein:\n36\ng\n|\nFat:\n58\ng\n|\nSodium:\n1108\nmg\n|\nFiber:\n1\ng\n|\nSugar:\n1\ng\n“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.","attrs_markdown":"[Skip to content](https:\/\/www.thecountrycook.net\/creamy-garlic-chicken\/#main)\n\n**Trending Post**: [White Chicken Enchiladas](https:\/\/www.thecountrycook.net\/creamy-chicken-enchiladas\/)\n\n[![The Country Cook Logo](https:\/\/www.thecountrycook.net\/wp-content\/uploads\/2023\/04\/logo-tcc-new-2.svg)](https:\/\/www.thecountrycook.net\/)\n\n- [Cookbook](https:\/\/www.thecountrycook.net\/cookbook\/)\n- [Recipe Box](https:\/\/www.thecountrycook.net\/recipe-index\/)\n- [About](https:\/\/www.thecountrycook.net\/about-me\/)\n- [Trending](https:\/\/www.thecountrycook.net\/category\/trending\/)\n- [Videos](https:\/\/www.thecountrycook.net\/category\/videos\/)\n\nSearch\n\n**Trending**: [White Chicken Enchiladas](https:\/\/www.thecountrycook.net\/creamy-chicken-enchiladas\/)\n\n[![The Country Cook Logo](https:\/\/www.thecountrycook.net\/wp-content\/uploads\/2023\/04\/logo-tcc-new-2.svg)](https:\/\/www.thecountrycook.net\/)\n\nSearch\n\n[Home](https:\/\/www.thecountrycook.net\/) » [Dinner Recipes](https:\/\/www.thecountrycook.net\/category\/main-dishes\/) » Creamy Garlic Chicken\n\n# Creamy Garlic Chicken\n[![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='80'%20height='80'%20viewBox='0%200%2080%2080'%3E%3C\/svg%3E)](https:\/\/www.thecountrycook.net\/author\/)By[Brandie Skibinski](https:\/\/www.thecountrycook.net\/author\/)\n\nApril 21, 2025\n\nApril 27, 2025\n\n2 Reviews\n\n[JUMP TO RECIPE](https:\/\/www.thecountrycook.net\/creamy-garlic-chicken\/#recipe)\n\n![A pot with CreamyGarlic Chicken with a rich sauce.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='200'%20height='200'%20viewBox='0%200%20200%20200'%3E%3C\/svg%3E)\n\n*Creamy Garlic Chicken is made with tender, juicy pieces of chicken thighs smothered in a rich, garlic sauce. It’s an easy, one-pan dinner recipe that is full of flavor\\!*\n\n## CHICKEN THIGHS AND GARLIC SAUCE RECIPE\nI am always looking for ways to jazz up chicken thighs. They are a more affordable cut of chicken so it’s always good when I can figure out a different way to make them. They have the perfect golden brown, crispy skin with tender, juicy, tender meat on the inside. It all gets coated and served with a creamy sauce that has the perfect amount of rich, creaminess and garlic that is so good I’d be lying if I said the thought to lick the plate has never crossed my mind! Let me show you how simple this is to make\\!\n\n![A plate with a chicken thigh with garlic sauce and slices of fresh garlic.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='1500'%20height='2269'%20viewBox='0%200%201500%202269'%3E%3C\/svg%3E)\n\n## FREQUENTLY ASKED QUESTIONS:\n**What do I do if my sauce is too thin?**\n\nIf the sauce is too thin, simmer it uncovered for a few more minutes – this should help reduce the sauce and thicken it up by evaporating extra liquid.\n\n**How do I make sure my chicken thighs get crispy skin?**\n\nAlways pat the chicken thighs dry with a paper towel before seasoning to ensure the skin becomes crispy when browning (searing.)\n\n**Can I use boneless chicken thighs or chicken breasts instead?**\n\nYes, you can substitute boneless, skinless chicken thighs and\/or chicken breasts. However, the cooking time will be shorter. I always say be sure to use a [meat thermometer](https:\/\/amzn.to\/4isChod) (paid affiliate link) to ensure the internal temp of the chicken reaches 165F before eating. So, when you are checking the chicken, check in the thickest part of the meat to ensure it’s safe to eat. Also note that bone-in and skin on does tend to be cheaper. The bone-in chicken can also help with moistness as well, they aren’t as quick to dry out if you accidentally cook it a little too long.\n\n**What sides should I serve with Creamy Garlic Chicken?**\n\nGreat sides to serve with this chicken include [mashed potatoes](https:\/\/www.thecountrycook.net\/stovetop-mashed-potatoes\/), steamed vegetables like broccoli, rice, pasta, or [salad](https:\/\/www.thecountrycook.net\/olive-garden-salad-dressing\/) to balance the richness of the sauce.\n\n**Can I make this chicken ahead of time?**\n\nWhile it’s best served fresh, you can make it ahead and store it in the fridge. It’s a little tricky to reheat because that cream sauce can easily separate on you so the goal will be to reheat it very slowly (covered) on the stove top so the chicken reheats all the way through. If you turn the heat up too high, the chicken won’t be warm in the center and your sauce will separate.\n\n**What kind of garlic is best for this dish?**\n\nObviously, this is Garlic Chicken so there is a lot of garlic used but it’s not minced, it’s only sliced. It needs to be fresh garlic here. I suppose you could use the jarred stuff but because the jarred stuff is minced, it’s going to give off a stronger flavor so you may want to use less – it’s really up to your taste buds and how much garlic flavor you enjoy.\n\n**How long are leftovers good for?**\n\nLeftover chicken and the sauce can be stored in an airtight container and should be kept in the refrigerator for up to 3 days. Reheat gently on the stovetop to avoid separating the sauce.\n\n![A pot with CreamyGarlic Chicken with a rich sauce.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='1500'%20height='2254'%20viewBox='0%200%201500%202254'%3E%3C\/svg%3E)\n\n### INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)\n- **bone-in, skin-on chicken thighs**– you can use chicken breast if you prefer white meat over the dark chicken thighs, but they will cook faster than chicken thighs, especially if they are boneless.\n- **olive oil**\n- **Italian seasoning** – if you have a favorite seasoning blend you prefer, please feel free to use that instead. I think lemon pepper seasoning would be delicious here too.\n- **garlic powder**\n- **salt and black pepper**\n- **unsalted butter**– adds richness and helps sauté the garlic for a deeper flavor. If you have salted butter, you can use that instead too.\n- **garlic** – fresh garlic cloves, sliced in half, not minced.\n- **all-purpose flour** – you could also use cornstarch if you prefer.\n- **chicken broth** – you can use low sodium or no sodium added chicken broth. Also, you could absolutely use your [Homemade Chicken Broth](https:\/\/www.thecountrycook.net\/homemade-chicken-broth\/).\n- **heavy cream**– this creates a rich base for the garlic sauce. I don’t recommend a substitute for this, you just don’t get that rich creaminess with milk.\n- **grated Parmesan cheese** – I think freshly grated Parmesan melts best here but use what you have. The stuff in the green bottle would even work (use more or less to taste.)\n- **crushed red pepper flakes**– this is an optional ingredient that I used to bring a smidge of spice and more flavor.\n\n![Chicken thighs, heavy cream, salt, pepper, garlic cloves, chicken broth, Parmesan cheese, red pepper flakes, oil, sliced garlic cloves, garlic powder, Italian seasoning, parsley, and flour. ](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='1500'%20height='2254'%20viewBox='0%200%201500%202254'%3E%3C\/svg%3E)\n\n## HOW TO MAKE CREAMY GARLIC CHICKEN:\nPat the chicken thighs dry with paper towels and season both sides with Italian seasonings, garlic powder, salt, and pepper. Heat olive oil in a large skillet over medium heat. Place the chicken thighs skin-side down and sear for 6-8 minutes until golden and crispy.\n\n![Chicken thighs with salt and pepper in a baking dish and chicken searing in a skillet.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='1500'%20height='1125'%20viewBox='0%200%201500%201125'%3E%3C\/svg%3E)\n\nFlip and cook for another 5-6 minutes on the other side. Remove the chicken and set aside. In the same skillet, melt the butter over medium heat. Add the sliced garlic and sauté for 1-2 minutes until fragrant. Sprinkle the flour and give a quick whisk. Pour in the chicken broth and scrape up any browned bits from the bottom of the pan. Whisk in the heavy cream, Parmesan cheese, red pepper flakes, salt and pepper. Simmer for 3-4 minutes, whisking, until the sauce begins to thicken.\n\n![Garlic cooking in a skillet and the start of cream sauce in a pan.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='1500'%20height='1125'%20viewBox='0%200%201500%201125'%3E%3C\/svg%3E)\n\nReturn the chicken thighs back to the skillet and simmer for 5-8 minutes until the chicken is fully cooked (internal temperature of 165°F). Sprinkle with fresh parsley and serve.\n\n![Seared chicken in a creamy sauce and parsley on top.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='1500'%20height='1125'%20viewBox='0%200%201500%201125'%3E%3C\/svg%3E)\n\nPair with mashed potatoes and steamed broccoli for a perfect meal.\n\n![Looking down on a piece of seared Creamy Garlic Chicken with parsley.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='1500'%20height='2254'%20viewBox='0%200%201500%202254'%3E%3C\/svg%3E)\n\n### CRAVING MORE RECIPES?\n- [Crock Pot Chicken Thighs and Gravy (For Two)](https:\/\/www.thecountrycook.net\/crock-pot-chicken-thighs-and-gravy-for-two\/)\n- [Slow Cooker Chicken Thighs](https:\/\/www.thecountrycook.net\/slow-cooker-chicken-thighs-meal\/)\n- [Air Fryer Lemon Pepper Chicken Thighs](https:\/\/www.thecountrycook.net\/air-fryer-lemon-pepper-chicken-thighs\/)\n- [Air Fryer Cranberry Chicken Thighs](https:\/\/www.thecountrycook.net\/air-fryer-cranberry-chicken-thighs\/)\n- [Honey Mustard Chicken Thighs](https:\/\/www.thecountrycook.net\/honey-mustard-chicken\/)\n- [Air Fryer Fried Chicken Thighs](https:\/\/www.thecountrycook.net\/air-fryer-chicken-thighs\/)\n- [Grilled BBQ Chicken Thighs](https:\/\/www.thecountrycook.net\/grilled-bbq-chicken-thighs\/)\n- [Marry Me Chicken](https:\/\/www.thecountrycook.net\/marry-me-chicken\/)\n- [Parmesan Chicken with Creamy Bacon Sauce](https:\/\/www.thecountrycook.net\/low-carb-parmesan-chicken-bacon-cream-sauce\/)\n- [Longhorn Parmesan Crusted Chicken](https:\/\/www.thecountrycook.net\/longhorn-parmesan-crusted-chicken\/)\n- [Air Fryer Garlic Parmesan Chicken Skewers](https:\/\/www.thecountrycook.net\/air-fryer-garlic-parmesan-chicken-skewers\/)\n\n![Looking down on a skillet of Creamy Garlic Chicken.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='200'%20height='200'%20viewBox='0%200%20200%20200'%3E%3C\/svg%3E)\n\n## Creamy Garlic Chicken\njuicy dark meat chicken with a creamy, garlic sauce.\n\n2 Reviews\n\n[Print](https:\/\/www.thecountrycook.net\/wprm_print\/creamy-garlic-chicken)\n\n[Pin](https:\/\/www.pinterest.com\/pin\/create\/bookmarklet\/?url=https%3A%2F%2Fwww.thecountrycook.net%2Fcreamy-garlic-chicken%2F&media=https%3A%2F%2Fwww.thecountrycook.net%2Fwp-content%2Fuploads%2F2025%2F03%2Fthumbnail-Creamy-Garlic-Chicken.jpeg&description=Creamy+Garlic+Chicken&is_video=false)\n\n[Rate](https:\/\/www.thecountrycook.net\/creamy-garlic-chicken\/#commentform)\n\nPrep Time: 10 minutes minutes\n\nCook Time: 30 minutes minutes\n\nTotal Time: 40 minutes minutes\n\nServings: 4\n\nAuthor: [Brandie Skibinski](https:\/\/www.thecountrycook.net\/author\/)\n\nCook Mode\n\nPrevent your screen from going dark\n\n### Ingredients\n#### For the Chicken:\n- ▢\n  4-5 bone-in skin on chicken thighs (about 2 pounds)\n- ▢\n  1 teaspoon Italian seasoning\n- ▢\n  1 teaspoon garlic powder\n- ▢\n  ½ teaspoon salt\n- ▢\n  ½ teaspoon [black pepper](https:\/\/www.target.com\/p\/ground-black-pepper-3oz-good-38-gather-8482\/-\/A-77585121?aflt=plt#lnk=sametab)\n- ▢\n  2 Tablespoons [olive oil](https:\/\/www.target.com\/p\/pure-olive-oil-25-5oz-good-38-gather-8482\/-\/A-77600361?aflt=plt#lnk=sametab)\n\n#### For the Creamy Garlic Sauce:\n- ▢\n  2 Tablespoons [unsalted butter](https:\/\/www.target.com\/p\/land-o-lakes-unsalted-butter-1lb\/-\/A-13227053?aflt=plt)\n- ▢\n  5-8 cloves garlic, sliced in half\n- ▢\n  2 Tablespoons [all-purpose flour](https:\/\/www.target.com\/p\/gold-medal-all-purpose-flour-2lbs\/-\/A-13016243?aflt=plt#lnk=sametab)\n- ▢\n  1 cup [chicken broth](https:\/\/www.target.com\/p\/chicken-broth-32oz-good-38-gather-8482\/-\/A-54581357?aflt=plt#lnk=sametab)\n- ▢\n  ½ cup [heavy cream](https:\/\/www.target.com\/p\/heavy-whipping-cream-16-fl-oz-1pt-good-38-gather-8482\/-\/A-54550905?aflt=plt)\n- ▢\n  ⅓ cup [grated Parmesan cheese](https:\/\/www.target.com\/p\/grated-parmesan-cheese-8oz-market-pantry-8482\/-\/A-13035280?aflt=plt)\n- ▢\n  ½ teaspoon salt\n- ▢\n  ½ teaspoon [ground pepper](https:\/\/www.target.com\/p\/ground-black-pepper-3oz-good-38-gather-8482\/-\/A-77585121?aflt=plt)\n- ▢\n  ½ teaspoon [crushed red pepper flakes](https:\/\/www.target.com\/p\/crushed-red-pepper-1-5oz-good-38-gather-8482\/-\/A-77584991?aflt=plt) (optional)\n- ▢\n  [chopped fresh parsley](https:\/\/www.target.com\/p\/gourmet-garden-lightly-dried-parsley-0-35oz\/-\/A-49132051?aflt=plt) (for serving, optional)\n- ▢\n  [lemon wedges](https:\/\/www.target.com\/p\/lemon-each\/-\/A-15013629?aflt=plt) (for serving, optional)\n\n### Instructions\n- Pat 4-5 bone-in skin on chicken thighs with paper towels and season both sides with 1 teaspoon Italian seasoning, 1 teaspoon garlic powder, ½ teaspoon salt, ½ teaspoon black pepper (note: this is the total amount of seasoning for all the chicken thighs, feel free to add more or less to your preference.)\n  ![Seasoned chicken thighs in a baking dish.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='473'%20height='711'%20viewBox='0%200%20473%20711'%3E%3C\/svg%3E)\n- Heat 2 Tablespoons olive oil over medium heat. Place the chicken thighs skin-side down and sear for about 6-8 minutes or until golden and crispy.\n  ![Seared chicken in a skillet.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='473'%20height='711'%20viewBox='0%200%20473%20711'%3E%3C\/svg%3E)\n- Flip and cook for another 5-6 minutes on the other side. Remove the chicken and set aside.\n- In the same skillet, melt 2 Tablespoons unsalted butter over medium heat. Add 5-8 cloves garlic, sliced in half and sauté for 1-2 minutes until fragrant.\n  ![Garlic cooking in butter in a skillet.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='473'%20height='711'%20viewBox='0%200%20473%20711'%3E%3C\/svg%3E)\n- Sprinkle in 2 Tablespoons all-purpose flour and give a quick whisk. Pour in 1 cup chicken broth and scrape up any browned bits from the bottom of the pan.\n- Whisk in ½ cup heavy cream, ⅓ cup grated Parmesan cheese, ½ teaspoon salt, ½ teaspoon ground pepper and ½ teaspoon crushed red pepper flakes (if using.) Simmer for 3-4 minutes, stirring, until the sauce begins to thicken.\n  ![A cream sauce coming together in a skillet.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='473'%20height='711'%20viewBox='0%200%20473%20711'%3E%3C\/svg%3E)\n- Return the chicken thighs back to the skillet and simmer for 5-8 minutes until the chicken is fully cooked (internal temperature of 165°F).\n  ![Seared chicken in a skillet with cream sauce.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='473'%20height='711'%20viewBox='0%200%20473%20711'%3E%3C\/svg%3E)\n- Serve topped with chopped fresh parsley and lemon wedges (optional.)\n  ![Parsley over seared chicken thighs in a cream sauce.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='473'%20height='711'%20viewBox='0%200%20473%20711'%3E%3C\/svg%3E)\n\n### Notes\n- Please refer to my FAQ’s (Frequently Asked Questions) and ingredients list above for other substitutions or for the answers to the most common questions.\n\nCourse: Dinner, Main Course\n\nCuisine: American\n\n### Nutrition\nCalories: 699kcal \\| Carbohydrates: 8g \\| Protein: 36g \\| Fat: 58g \\| Sodium: 1108mg \\| Fiber: 1g \\| Sugar: 1g\n\n### Nutritional Disclaimer\n“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.\n\nDid you make this recipe?Share it on Instagram [@thecountrycook](https:\/\/www.instagram.com\/thecountrycook) and mention us [\\#thecountrycook](https:\/\/www.instagram.com\/explore\/tags\/thecountrycook)\\!\n\n### Related Posts:\n- [![Crock Pot Smothered Pork Chops and Potatoes](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='200'%20height='200'%20viewBox='0%200%20200%20200'%3E%3C\/svg%3E)Crock Pot Smothered Pork Chops and Potatoes](https:\/\/www.thecountrycook.net\/crock-pot-smothered-pork-chops-potatoes\/)\n- [![A few pieces of Cilantro Lime Chicken in a cast iron skillet.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='200'%20height='200'%20viewBox='0%200%20200%20200'%3E%3C\/svg%3E)Cilantro Lime Chicken](https:\/\/www.thecountrycook.net\/cilantro-lime-chicken\/)\n- [![A spatula holding a large BBQ Baked Chicken Thighs.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='200'%20height='200'%20viewBox='0%200%20200%20200'%3E%3C\/svg%3E)BBQ Baked Chicken Thighs](https:\/\/www.thecountrycook.net\/bbq-baked-chicken-thighs\/)\n- [![Square image of finished browned turkey close up.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='200'%20height='200'%20viewBox='0%200%20200%20200'%3E%3C\/svg%3E)Easy Roast Turkey Recipe](https:\/\/www.thecountrycook.net\/easy-roast-turkey-recipe\/)\n\n### Leave a Reply [Cancel reply](https:\/\/www.thecountrycook.net\/creamy-garlic-chicken\/#respond)\n## 3 Comments\n1. ![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C\/svg%3E) **Brenda** says:\n   \n   [March 10, 2026 at 8:47 pm](https:\/\/www.thecountrycook.net\/creamy-garlic-chicken\/#comment-220760)\n   \n   ![5 stars](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C\/svg%3E)  \n    This was delicious. I used boneless\/skinless chicken thighs. I added a little white wine with the garlic. Served it with mashed potatoes and steamed green beans.\n   \n   [Reply](https:\/\/www.thecountrycook.net\/creamy-garlic-chicken\/#comment-220760)\n2. ![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C\/svg%3E) **Georgia** says:\n   \n   [April 21, 2025 at 3:26 pm](https:\/\/www.thecountrycook.net\/creamy-garlic-chicken\/#comment-180065)\n   \n   ![5 stars](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C\/svg%3E)  \n    I love Creamy Garlic Chicken. Reminds Me Of My Childhood. I Liked It Over White Rice.\n   \n   [Reply](https:\/\/www.thecountrycook.net\/creamy-garlic-chicken\/#comment-180065)\n   1. ![](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C\/svg%3E) **[Brandie](https:\/\/www.thecountrycook.net\/about-me\/)** says:\n      \n      [April 21, 2025 at 6:45 pm](https:\/\/www.thecountrycook.net\/creamy-garlic-chicken\/#comment-180078)\n      \n      Love hearing that Georgia!! Thank you for commenting\\!\n      \n      [Reply](https:\/\/www.thecountrycook.net\/creamy-garlic-chicken\/#comment-180078)\n\n#### Hi, I'm Brandie\n![Brandie Skibinski](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='200'%20height='200'%20viewBox='0%200%20200%20200'%3E%3C\/svg%3E)\n\nI’m a regular home cook, like most of you, doing my best to get a good meal on the table for my family. I share approachable, easy recipes for the busy cook\\!\n\n##### [Read More About Brandie](https:\/\/www.thecountrycook.net\/about)\n#### TRENDING RECIPES\n[![Square photo with Homemade Yeast Rolls being brushed with butter.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='200'%20height='200'%20viewBox='0%200%20200%20200'%3E%3C\/svg%3E)](https:\/\/www.thecountrycook.net\/homemade-dinner-rolls\/)\n\n## [Homemade Dinner Rolls](https:\/\/www.thecountrycook.net\/homemade-dinner-rolls\/)\n\n[![The Best Banana Pudding recipe from The Country Cook](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='200'%20height='200'%20viewBox='0%200%20200%20200'%3E%3C\/svg%3E)](https:\/\/www.thecountrycook.net\/best-banana-pudding\/)\n\n## [The Best Banana Pudding](https:\/\/www.thecountrycook.net\/best-banana-pudding\/)\n\n[![Crock Pot Mac and Cheese recipe.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='200'%20height='200'%20viewBox='0%200%20200%20200'%3E%3C\/svg%3E)](https:\/\/www.thecountrycook.net\/slow-cooker-macaroni-and-cheese\/)\n\n## [Crock Pot Mac and Cheese](https:\/\/www.thecountrycook.net\/slow-cooker-macaroni-and-cheese\/)\n\n[![The Best Potato Salad recipe](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='200'%20height='200'%20viewBox='0%200%20200%20200'%3E%3C\/svg%3E)](https:\/\/www.thecountrycook.net\/best-ever-potato-salad\/)\n\n## [Southern Potato Salad](https:\/\/www.thecountrycook.net\/best-ever-potato-salad\/)\n\n[![The Best Ham Salad recipe](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='200'%20height='200'%20viewBox='0%200%20200%20200'%3E%3C\/svg%3E)](https:\/\/www.thecountrycook.net\/the-best-ham-salad\/)\n\n## [The Best Ham Salad](https:\/\/www.thecountrycook.net\/the-best-ham-salad\/)\n\n[![Looking close up at a Slow Cooker full of Mississippi Beef and Noodles.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='200'%20height='200'%20viewBox='0%200%20200%20200'%3E%3C\/svg%3E)](https:\/\/www.thecountrycook.net\/crock-pot-mississippi-beef-and-noodles\/)\n\n## [Crock Pot Mississippi Beef and Noodles](https:\/\/www.thecountrycook.net\/crock-pot-mississippi-beef-and-noodles\/)\n\n[![A hand dipping a cracker in Cowboy Dip in the Crock Pot.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='200'%20height='200'%20viewBox='0%200%20200%20200'%3E%3C\/svg%3E)](https:\/\/www.thecountrycook.net\/crock-pot-cowboy-dip\/)\n\n## [Crock Pot Cowboy Dip](https:\/\/www.thecountrycook.net\/crock-pot-cowboy-dip\/)\n\n[![Easy Pistachio Cake](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='200'%20height='200'%20viewBox='0%200%20200%20200'%3E%3C\/svg%3E)](https:\/\/www.thecountrycook.net\/pistachio-cake\/)\n\n## [Pistachio Cake](https:\/\/www.thecountrycook.net\/pistachio-cake\/)\n#### popular recipes\n[![Blueberry Butter Swim Biscuits](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='200'%20height='200'%20viewBox='0%200%20200%20200'%3E%3C\/svg%3E)](https:\/\/www.thecountrycook.net\/blueberry-butter-swim-biscuits\/)\n\n## [Blueberry Butter Swim Biscuits](https:\/\/www.thecountrycook.net\/blueberry-butter-swim-biscuits\/)\n\n[![A pan of Corned Beef Hash close up.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='200'%20height='200'%20viewBox='0%200%20200%20200'%3E%3C\/svg%3E)](https:\/\/www.thecountrycook.net\/corned-beef-hash\/)\n\n## [Corned Beef Hash](https:\/\/www.thecountrycook.net\/corned-beef-hash\/)\n\n[![Crock Pot Chicken Tortilla Soup recipe from The Country Cook](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='200'%20height='200'%20viewBox='0%200%20200%20200'%3E%3C\/svg%3E)](https:\/\/www.thecountrycook.net\/crock-pot-chicken-tortilla-soup\/)\n\n## [Crock Pot Chicken Tortilla Soup](https:\/\/www.thecountrycook.net\/crock-pot-chicken-tortilla-soup\/)\n\n[![Easy Old-Fashioned Chicken and Dumplings](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='200'%20height='200'%20viewBox='0%200%20200%20200'%3E%3C\/svg%3E)](https:\/\/www.thecountrycook.net\/old-fashioned-chicken-and-dumplings\/)\n\n## [Chicken and Dumplings](https:\/\/www.thecountrycook.net\/old-fashioned-chicken-and-dumplings\/)\n\n[![Pork Tenderloin in a Slow Cooker insert.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='200'%20height='200'%20viewBox='0%200%20200%20200'%3E%3C\/svg%3E)](https:\/\/www.thecountrycook.net\/slow-cooker-pork-tenderloin\/)\n\n## [Slow Cooker Pork Tenderloin](https:\/\/www.thecountrycook.net\/slow-cooker-pork-tenderloin\/)\n\n[![Tuna Macaroni Salad recipe.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='200'%20height='200'%20viewBox='0%200%20200%20200'%3E%3C\/svg%3E)](https:\/\/www.thecountrycook.net\/tuna-macaroni-salad\/)\n\n## [Tuna Macaroni Salad](https:\/\/www.thecountrycook.net\/tuna-macaroni-salad\/)\n\n[![Easy Cornbread Taco Bake recipe](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='200'%20height='200'%20viewBox='0%200%20200%20200'%3E%3C\/svg%3E)](https:\/\/www.thecountrycook.net\/cornbread-taco-bake\/)\n\n## [Cornbread Taco Bake](https:\/\/www.thecountrycook.net\/cornbread-taco-bake\/)\n\n[![Cinnamon Roll Cake recipe from The Country Cook.](data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20width='200'%20height='200'%20viewBox='0%200%20200%20200'%3E%3C\/svg%3E)](https:\/\/www.thecountrycook.net\/cinnamon-roll-cake\/)\n\n## [Cinnamon Roll 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Unless otherwise noted, all images and content here on  \n The Country Cook are original and copyright protected under the Digital Millennium Copyright Act.  \n As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.\n\nMy Cart\n\n0\n\nDiscount\n\nAdd Coupon Code\n\nSubtotal\n\nTotal Installments  (before discounts)\n\nBundle Discount\n\n[Checkout](https:\/\/www.thecountrycook.net\/checkout\/)\n\n0\n\n- [Cookbook](https:\/\/www.thecountrycook.net\/cookbook\/)\n- [Recipe Box](https:\/\/www.thecountrycook.net\/recipe-index\/)\n- [About](https:\/\/www.thecountrycook.net\/about-me\/)\n- [Trending](https:\/\/www.thecountrycook.net\/category\/trending\/)\n- [Videos](https:\/\/www.thecountrycook.net\/category\/videos\/)\n\nNotifications\n\n## Rate This Recipe","attrs_readable_markdown":"*Creamy Garlic Chicken is made with tender, juicy pieces of chicken thighs smothered in a rich, garlic sauce. It’s an easy, one-pan dinner recipe that is full of flavor\\!*\n\n## CHICKEN THIGHS AND GARLIC SAUCE RECIPE\nI am always looking for ways to jazz up chicken thighs. They are a more affordable cut of chicken so it’s always good when I can figure out a different way to make them. They have the perfect golden brown, crispy skin with tender, juicy, tender meat on the inside. It all gets coated and served with a creamy sauce that has the perfect amount of rich, creaminess and garlic that is so good I’d be lying if I said the thought to lick the plate has never crossed my mind! Let me show you how simple this is to make\\!\n\n![A plate with a chicken thigh with garlic sauce and slices of fresh garlic.](https:\/\/www.thecountrycook.net\/wp-content\/uploads\/2025\/03\/1st-image-Creamy-Garlic-Chicken.jpeg)\n\n## FREQUENTLY ASKED QUESTIONS:\n**What do I do if my sauce is too thin?**\n\nIf the sauce is too thin, simmer it uncovered for a few more minutes – this should help reduce the sauce and thicken it up by evaporating extra liquid.\n\n**How do I make sure my chicken thighs get crispy skin?**\n\nAlways pat the chicken thighs dry with a paper towel before seasoning to ensure the skin becomes crispy when browning (searing.)\n\n**Can I use boneless chicken thighs or chicken breasts instead?**\n\nYes, you can substitute boneless, skinless chicken thighs and\/or chicken breasts. However, the cooking time will be shorter. I always say be sure to use a [meat thermometer](https:\/\/amzn.to\/4isChod) (paid affiliate link) to ensure the internal temp of the chicken reaches 165F before eating. So, when you are checking the chicken, check in the thickest part of the meat to ensure it’s safe to eat. Also note that bone-in and skin on does tend to be cheaper. The bone-in chicken can also help with moistness as well, they aren’t as quick to dry out if you accidentally cook it a little too long.\n\n**What sides should I serve with Creamy Garlic Chicken?**\n\nGreat sides to serve with this chicken include [mashed potatoes](https:\/\/www.thecountrycook.net\/stovetop-mashed-potatoes\/), steamed vegetables like broccoli, rice, pasta, or [salad](https:\/\/www.thecountrycook.net\/olive-garden-salad-dressing\/) to balance the richness of the sauce.\n\n**Can I make this chicken ahead of time?**\n\nWhile it’s best served fresh, you can make it ahead and store it in the fridge. It’s a little tricky to reheat because that cream sauce can easily separate on you so the goal will be to reheat it very slowly (covered) on the stove top so the chicken reheats all the way through. If you turn the heat up too high, the chicken won’t be warm in the center and your sauce will separate.\n\n**What kind of garlic is best for this dish?**\n\nObviously, this is Garlic Chicken so there is a lot of garlic used but it’s not minced, it’s only sliced. It needs to be fresh garlic here. I suppose you could use the jarred stuff but because the jarred stuff is minced, it’s going to give off a stronger flavor so you may want to use less – it’s really up to your taste buds and how much garlic flavor you enjoy.\n\n**How long are leftovers good for?**\n\nLeftover chicken and the sauce can be stored in an airtight container and should be kept in the refrigerator for up to 3 days. Reheat gently on the stovetop to avoid separating the sauce.\n\n![A pot with CreamyGarlic Chicken with a rich sauce.](https:\/\/www.thecountrycook.net\/wp-content\/uploads\/2025\/03\/main-image-Creamy-Garlic-Chicken.jpeg)\n\n### INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)\n- **bone-in, skin-on chicken thighs**– you can use chicken breast if you prefer white meat over the dark chicken thighs, but they will cook faster than chicken thighs, especially if they are boneless.\n- **olive oil**\n- **Italian seasoning** – if you have a favorite seasoning blend you prefer, please feel free to use that instead. I think lemon pepper seasoning would be delicious here too.\n- **garlic powder**\n- **salt and black pepper**\n- **unsalted butter**– adds richness and helps sauté the garlic for a deeper flavor. If you have salted butter, you can use that instead too.\n- **garlic** – fresh garlic cloves, sliced in half, not minced.\n- **all-purpose flour** – you could also use cornstarch if you prefer.\n- **chicken broth** – you can use low sodium or no sodium added chicken broth. Also, you could absolutely use your [Homemade Chicken Broth](https:\/\/www.thecountrycook.net\/homemade-chicken-broth\/).\n- **heavy cream**– this creates a rich base for the garlic sauce. I don’t recommend a substitute for this, you just don’t get that rich creaminess with milk.\n- **grated Parmesan cheese** – I think freshly grated Parmesan melts best here but use what you have. The stuff in the green bottle would even work (use more or less to taste.)\n- **crushed red pepper flakes**– this is an optional ingredient that I used to bring a smidge of spice and more flavor.\n\n![Chicken thighs, heavy cream, salt, pepper, garlic cloves, chicken broth, Parmesan cheese, red pepper flakes, oil, sliced garlic cloves, garlic powder, Italian seasoning, parsley, and flour. ](https:\/\/www.thecountrycook.net\/wp-content\/uploads\/2025\/03\/ingredients-Creamy-Garlic-Chicken.jpeg)\n\n## HOW TO MAKE CREAMY GARLIC CHICKEN:\nPat the chicken thighs dry with paper towels and season both sides with Italian seasonings, garlic powder, salt, and pepper. Heat olive oil in a large skillet over medium heat. Place the chicken thighs skin-side down and sear for 6-8 minutes until golden and crispy.\n\n![Chicken thighs with salt and pepper in a baking dish and chicken searing in a skillet.](https:\/\/www.thecountrycook.net\/wp-content\/uploads\/2025\/03\/Marry-Me-Chicken-Gnocchi-IP-5-1.jpeg)\n\nFlip and cook for another 5-6 minutes on the other side. Remove the chicken and set aside. In the same skillet, melt the butter over medium heat. Add the sliced garlic and sauté for 1-2 minutes until fragrant. Sprinkle the flour and give a quick whisk. Pour in the chicken broth and scrape up any browned bits from the bottom of the pan. Whisk in the heavy cream, Parmesan cheese, red pepper flakes, salt and pepper. Simmer for 3-4 minutes, whisking, until the sauce begins to thicken.\n\n![Garlic cooking in a skillet and the start of cream sauce in a pan.](https:\/\/www.thecountrycook.net\/wp-content\/uploads\/2025\/03\/Creamy-Garlic-Chicken-IP-1.jpeg)\n\nReturn the chicken thighs back to the skillet and simmer for 5-8 minutes until the chicken is fully cooked (internal temperature of 165°F). Sprinkle with fresh parsley and serve.\n\n![Seared chicken in a creamy sauce and parsley on top.](https:\/\/www.thecountrycook.net\/wp-content\/uploads\/2025\/03\/Creamy-Garlic-Chicken-IP-2.jpeg)\n\nPair with mashed potatoes and steamed broccoli for a perfect meal.\n\n![Looking down on a piece of seared Creamy Garlic Chicken with parsley.](https:\/\/www.thecountrycook.net\/wp-content\/uploads\/2025\/03\/last-image-Creamy-Garlic-Chicken.jpeg)\n\n### CRAVING MORE RECIPES?\n![Looking down on a skillet of Creamy Garlic Chicken.](https:\/\/www.thecountrycook.net\/wp-content\/uploads\/2025\/03\/thumbnail-Creamy-Garlic-Chicken-200x200.jpeg)\n\n#### For the Chicken:\n- ▢\n  4-5 bone-in skin on chicken thighs (about 2 pounds)\n- ▢\n  1 teaspoon Italian seasoning\n- ▢\n  1 teaspoon garlic powder\n- ▢\n  ½ teaspoon salt\n- ▢\n  ½ teaspoon [black pepper](https:\/\/www.target.com\/p\/ground-black-pepper-3oz-good-38-gather-8482\/-\/A-77585121?aflt=plt#lnk=sametab)\n- ▢\n  2 Tablespoons [olive oil](https:\/\/www.target.com\/p\/pure-olive-oil-25-5oz-good-38-gather-8482\/-\/A-77600361?aflt=plt#lnk=sametab)\n\n#### For the Creamy Garlic Sauce:\n- ▢\n  2 Tablespoons [unsalted butter](https:\/\/www.target.com\/p\/land-o-lakes-unsalted-butter-1lb\/-\/A-13227053?aflt=plt)\n- ▢\n  5-8 cloves garlic, sliced in half\n- ▢\n  2 Tablespoons [all-purpose flour](https:\/\/www.target.com\/p\/gold-medal-all-purpose-flour-2lbs\/-\/A-13016243?aflt=plt#lnk=sametab)\n- ▢\n  1 cup [chicken broth](https:\/\/www.target.com\/p\/chicken-broth-32oz-good-38-gather-8482\/-\/A-54581357?aflt=plt#lnk=sametab)\n- ▢\n  ½ cup [heavy cream](https:\/\/www.target.com\/p\/heavy-whipping-cream-16-fl-oz-1pt-good-38-gather-8482\/-\/A-54550905?aflt=plt)\n- ▢\n  ⅓ cup [grated Parmesan cheese](https:\/\/www.target.com\/p\/grated-parmesan-cheese-8oz-market-pantry-8482\/-\/A-13035280?aflt=plt)\n- ▢\n  ½ teaspoon salt\n- ▢\n  ½ teaspoon [ground pepper](https:\/\/www.target.com\/p\/ground-black-pepper-3oz-good-38-gather-8482\/-\/A-77585121?aflt=plt)\n- ▢\n  ½ teaspoon [crushed red pepper flakes](https:\/\/www.target.com\/p\/crushed-red-pepper-1-5oz-good-38-gather-8482\/-\/A-77584991?aflt=plt) (optional)\n- ▢\n  [chopped fresh parsley](https:\/\/www.target.com\/p\/gourmet-garden-lightly-dried-parsley-0-35oz\/-\/A-49132051?aflt=plt) (for serving, optional)\n- ▢\n  [lemon wedges](https:\/\/www.target.com\/p\/lemon-each\/-\/A-15013629?aflt=plt) (for serving, optional)\n\n- Pat 4-5 bone-in skin on chicken thighs with paper towels and season both sides with 1 teaspoon Italian seasoning, 1 teaspoon garlic powder, ½ teaspoon salt, ½ teaspoon black pepper (note: this is the total amount of seasoning for all the chicken thighs, feel free to add more or less to your preference.)\n  ![Seasoned chicken thighs in a baking dish.](https:\/\/www.thecountrycook.net\/wp-content\/uploads\/2025\/03\/Creamy-Garlic-Chicken-Thighs-2-473x711.jpeg)\n- Heat 2 Tablespoons olive oil over medium heat. Place the chicken thighs skin-side down and sear for about 6-8 minutes or until golden and crispy.\n  ![Seared chicken in a skillet.](https:\/\/www.thecountrycook.net\/wp-content\/uploads\/2025\/03\/Creamy-Garlic-Chicken-Thighs-3-473x711.jpeg)\n- Flip and cook for another 5-6 minutes on the other side. Remove the chicken and set aside.\n- In the same skillet, melt 2 Tablespoons unsalted butter over medium heat. Add 5-8 cloves garlic, sliced in half and sauté for 1-2 minutes until fragrant.\n  ![Garlic cooking in butter in a skillet.](https:\/\/www.thecountrycook.net\/wp-content\/uploads\/2025\/03\/Creamy-Garlic-Chicken-Thighs-4-473x711.jpeg)\n- Sprinkle in 2 Tablespoons all-purpose flour and give a quick whisk. Pour in 1 cup chicken broth and scrape up any browned bits from the bottom of the pan.\n- Whisk in ½ cup heavy cream, ⅓ cup grated Parmesan cheese, ½ teaspoon salt, ½ teaspoon ground pepper and ½ teaspoon crushed red pepper flakes (if using.) Simmer for 3-4 minutes, stirring, until the sauce begins to thicken.\n  ![A cream sauce coming together in a skillet.](https:\/\/www.thecountrycook.net\/wp-content\/uploads\/2025\/03\/Creamy-Garlic-Chicken-Thighs-5-473x711.jpeg)\n- Return the chicken thighs back to the skillet and simmer for 5-8 minutes until the chicken is fully cooked (internal temperature of 165°F).\n  ![Seared chicken in a skillet with cream sauce.](https:\/\/www.thecountrycook.net\/wp-content\/uploads\/2025\/03\/Creamy-Garlic-Chicken-Thighs-6-473x711.jpeg)\n- Serve topped with chopped fresh parsley and lemon wedges (optional.)\n  ![Parsley over seared chicken thighs in a cream sauce.](https:\/\/www.thecountrycook.net\/wp-content\/uploads\/2025\/03\/Creamy-Garlic-Chicken-Thighs-7-473x711.jpeg)\n\n- Please refer to my FAQ’s (Frequently Asked Questions) and ingredients list above for other substitutions or for the answers to the most common questions.\n\nCourse: Dinner, Main Course\n\nCuisine: American\n\nCalories: 699kcal \\| Carbohydrates: 8g \\| Protein: 36g \\| Fat: 58g \\| Sodium: 1108mg \\| Fiber: 1g \\| Sugar: 1g\n\n“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.","meta_canonical":null}

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URL	https://www.thecountrycook.net/creamy-garlic-chicken/
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Meta Title	Creamy Garlic Chicken - The Country Cook
Meta Description	Creamy Garlic Chicken are tender, juicy pieces of chicken smothered in a rich, garlic sauce. It’s an easy, one-pan dinner recipe full of flavor.
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Boilerpipe Text	Creamy Garlic Chicken is made with tender, juicy pieces of chicken thighs smothered in a rich, garlic sauce. It’s an easy, one-pan dinner recipe that is full of flavor! CHICKEN THIGHS AND GARLIC SAUCE RECIPE I am always looking for ways to jazz up chicken thighs. They are a more affordable cut of chicken so it’s always good when I can figure out a different way to make them. They have the perfect golden brown, crispy skin with tender, juicy, tender meat on the inside. It all gets coated and served with a creamy sauce that has the perfect amount of rich, creaminess and garlic that is so good I’d be lying if I said the thought to lick the plate has never crossed my mind! Let me show you how simple this is to make! FREQUENTLY ASKED QUESTIONS: What do I do if my sauce is too thin? If the sauce is too thin, simmer it uncovered for a few more minutes – this should help reduce the sauce and thicken it up by evaporating extra liquid. How do I make sure my chicken thighs get crispy skin? Always pat the chicken thighs dry with a paper towel before seasoning to ensure the skin becomes crispy when browning (searing.) Can I use boneless chicken thighs or chicken breasts instead? Yes, you can substitute boneless, skinless chicken thighs and/or chicken breasts. However, the cooking time will be shorter. I always say be sure to use a meat thermometer (paid affiliate link) to ensure the internal temp of the chicken reaches 165F before eating. So, when you are checking the chicken, check in the thickest part of the meat to ensure it’s safe to eat. Also note that bone-in and skin on does tend to be cheaper. The bone-in chicken can also help with moistness as well, they aren’t as quick to dry out if you accidentally cook it a little too long. What sides should I serve with Creamy Garlic Chicken? Great sides to serve with this chicken include mashed potatoes , steamed vegetables like broccoli, rice, pasta, or salad to balance the richness of the sauce. Can I make this chicken ahead of time? While it’s best served fresh, you can make it ahead and store it in the fridge. It’s a little tricky to reheat because that cream sauce can easily separate on you so the goal will be to reheat it very slowly (covered) on the stove top so the chicken reheats all the way through. If you turn the heat up too high, the chicken won’t be warm in the center and your sauce will separate. What kind of garlic is best for this dish? Obviously, this is Garlic Chicken so there is a lot of garlic used but it’s not minced, it’s only sliced. It needs to be fresh garlic here. I suppose you could use the jarred stuff but because the jarred stuff is minced, it’s going to give off a stronger flavor so you may want to use less – it’s really up to your taste buds and how much garlic flavor you enjoy. How long are leftovers good for? Leftover chicken and the sauce can be stored in an airtight container and should be kept in the refrigerator for up to 3 days. Reheat gently on the stovetop to avoid separating the sauce. INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE) bone-in, skin-on chicken thighs – you can use chicken breast if you prefer white meat over the dark chicken thighs, but they will cook faster than chicken thighs, especially if they are boneless. olive oil Italian seasoning – if you have a favorite seasoning blend you prefer, please feel free to use that instead. I think lemon pepper seasoning would be delicious here too. garlic powder salt and black pepper unsalted butter – adds richness and helps sauté the garlic for a deeper flavor. If you have salted butter, you can use that instead too. garlic – fresh garlic cloves, sliced in half, not minced. all-purpose flour – you could also use cornstarch if you prefer. chicken broth – you can use low sodium or no sodium added chicken broth. Also, you could absolutely use your Homemade Chicken Broth . heavy cream – this creates a rich base for the garlic sauce. I don’t recommend a substitute for this, you just don’t get that rich creaminess with milk. grated Parmesan cheese – I think freshly grated Parmesan melts best here but use what you have. The stuff in the green bottle would even work (use more or less to taste.) crushed red pepper flakes – this is an optional ingredient that I used to bring a smidge of spice and more flavor. HOW TO MAKE CREAMY GARLIC CHICKEN: Pat the chicken thighs dry with paper towels and season both sides with Italian seasonings, garlic powder, salt, and pepper. Heat olive oil in a large skillet over medium heat. Place the chicken thighs skin-side down and sear for 6-8 minutes until golden and crispy. Flip and cook for another 5-6 minutes on the other side. Remove the chicken and set aside. In the same skillet, melt the butter over medium heat. Add the sliced garlic and sauté for 1-2 minutes until fragrant. Sprinkle the flour and give a quick whisk. Pour in the chicken broth and scrape up any browned bits from the bottom of the pan. Whisk in the heavy cream, Parmesan cheese, red pepper flakes, salt and pepper. Simmer for 3-4 minutes, whisking, until the sauce begins to thicken. Return the chicken thighs back to the skillet and simmer for 5-8 minutes until the chicken is fully cooked (internal temperature of 165°F). Sprinkle with fresh parsley and serve. Pair with mashed potatoes and steamed broccoli for a perfect meal. CRAVING MORE RECIPES? For the Chicken: ▢ 4-5 bone-in skin on chicken thighs (about 2 pounds) ▢ 1 teaspoon Italian seasoning ▢ 1 teaspoon garlic powder ▢ ½ teaspoon salt ▢ ½ teaspoon black pepper ▢ 2 Tablespoons olive oil For the Creamy Garlic Sauce: ▢ 2 Tablespoons unsalted butter ▢ 5-8 cloves garlic, sliced in half ▢ 2 Tablespoons all-purpose flour ▢ 1 cup chicken broth ▢ ½ cup heavy cream ▢ ⅓ cup grated Parmesan cheese ▢ ½ teaspoon salt ▢ ½ teaspoon ground pepper ▢ ½ teaspoon crushed red pepper flakes (optional) ▢ chopped fresh parsley (for serving, optional) ▢ lemon wedges (for serving, optional) Pat 4-5 bone-in skin on chicken thighs with paper towels and season both sides with 1 teaspoon Italian seasoning , 1 teaspoon garlic powder , ½ teaspoon salt , ½ teaspoon black pepper (note: this is the total amount of seasoning for all the chicken thighs, feel free to add more or less to your preference.) Heat 2 Tablespoons olive oil over medium heat. Place the chicken thighs skin-side down and sear for about 6-8 minutes or until golden and crispy. Flip and cook for another 5-6 minutes on the other side. Remove the chicken and set aside. In the same skillet, melt 2 Tablespoons unsalted butter over medium heat. Add 5-8 cloves garlic, sliced in half and sauté for 1-2 minutes until fragrant. Sprinkle in 2 Tablespoons all-purpose flour and give a quick whisk. Pour in 1 cup chicken broth and scrape up any browned bits from the bottom of the pan. Whisk in ½ cup heavy cream , ⅓ cup grated Parmesan cheese , ½ teaspoon salt , ½ teaspoon ground pepper and ½ teaspoon crushed red pepper flakes (if using.) Simmer for 3-4 minutes, stirring, until the sauce begins to thicken. Return the chicken thighs back to the skillet and simmer for 5-8 minutes until the chicken is fully cooked (internal temperature of 165°F). Serve topped with chopped fresh parsley and lemon wedges (optional.) Please refer to my FAQ’s (Frequently Asked Questions) and ingredients list above for other substitutions or for the answers to the most common questions. Course: Dinner, Main Course Cuisine: American Calories: 699 kcal \| Carbohydrates: 8 g \| Protein: 36 g \| Fat: 58 g \| Sodium: 1108 mg \| Fiber: 1 g \| Sugar: 1 g “The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Markdown	[Skip to content](https://www.thecountrycook.net/creamy-garlic-chicken/#main) Trending Post: [White Chicken Enchiladas](https://www.thecountrycook.net/creamy-chicken-enchiladas/) [![The Country Cook Logo](https://www.thecountrycook.net/wp-content/uploads/2023/04/logo-tcc-new-2.svg)](https://www.thecountrycook.net/) - [Cookbook](https://www.thecountrycook.net/cookbook/) - [Recipe Box](https://www.thecountrycook.net/recipe-index/) - [About](https://www.thecountrycook.net/about-me/) - [Trending](https://www.thecountrycook.net/category/trending/) - [Videos](https://www.thecountrycook.net/category/videos/) Search Trending: [White Chicken Enchiladas](https://www.thecountrycook.net/creamy-chicken-enchiladas/) [![The Country Cook Logo](https://www.thecountrycook.net/wp-content/uploads/2023/04/logo-tcc-new-2.svg)](https://www.thecountrycook.net/) Search [Home](https://www.thecountrycook.net/) » [Dinner Recipes](https://www.thecountrycook.net/category/main-dishes/) » Creamy Garlic Chicken # Creamy Garlic Chicken [![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='80'%20height='80'%20viewBox='0%200%2080%2080'%3E%3C/svg%3E)](https://www.thecountrycook.net/author/)By[Brandie Skibinski](https://www.thecountrycook.net/author/) April 21, 2025 April 27, 2025 2 Reviews [JUMP TO RECIPE](https://www.thecountrycook.net/creamy-garlic-chicken/#recipe) ![A pot with CreamyGarlic Chicken with a rich sauce.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='200'%20height='200'%20viewBox='0%200%20200%20200'%3E%3C/svg%3E) Creamy Garlic Chicken is made with tender, juicy pieces of chicken thighs smothered in a rich, garlic sauce. It’s an easy, one-pan dinner recipe that is full of flavor\! ## CHICKEN THIGHS AND GARLIC SAUCE RECIPE I am always looking for ways to jazz up chicken thighs. They are a more affordable cut of chicken so it’s always good when I can figure out a different way to make them. They have the perfect golden brown, crispy skin with tender, juicy, tender meat on the inside. It all gets coated and served with a creamy sauce that has the perfect amount of rich, creaminess and garlic that is so good I’d be lying if I said the thought to lick the plate has never crossed my mind! Let me show you how simple this is to make\! ![A plate with a chicken thigh with garlic sauce and slices of fresh garlic.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1500'%20height='2269'%20viewBox='0%200%201500%202269'%3E%3C/svg%3E) ## FREQUENTLY ASKED QUESTIONS: What do I do if my sauce is too thin? If the sauce is too thin, simmer it uncovered for a few more minutes – this should help reduce the sauce and thicken it up by evaporating extra liquid. How do I make sure my chicken thighs get crispy skin? Always pat the chicken thighs dry with a paper towel before seasoning to ensure the skin becomes crispy when browning (searing.) Can I use boneless chicken thighs or chicken breasts instead? Yes, you can substitute boneless, skinless chicken thighs and/or chicken breasts. However, the cooking time will be shorter. I always say be sure to use a [meat thermometer](https://amzn.to/4isChod) (paid affiliate link) to ensure the internal temp of the chicken reaches 165F before eating. So, when you are checking the chicken, check in the thickest part of the meat to ensure it’s safe to eat. Also note that bone-in and skin on does tend to be cheaper. The bone-in chicken can also help with moistness as well, they aren’t as quick to dry out if you accidentally cook it a little too long. What sides should I serve with Creamy Garlic Chicken? Great sides to serve with this chicken include [mashed potatoes](https://www.thecountrycook.net/stovetop-mashed-potatoes/), steamed vegetables like broccoli, rice, pasta, or [salad](https://www.thecountrycook.net/olive-garden-salad-dressing/) to balance the richness of the sauce. Can I make this chicken ahead of time? While it’s best served fresh, you can make it ahead and store it in the fridge. It’s a little tricky to reheat because that cream sauce can easily separate on you so the goal will be to reheat it very slowly (covered) on the stove top so the chicken reheats all the way through. If you turn the heat up too high, the chicken won’t be warm in the center and your sauce will separate. What kind of garlic is best for this dish? Obviously, this is Garlic Chicken so there is a lot of garlic used but it’s not minced, it’s only sliced. It needs to be fresh garlic here. I suppose you could use the jarred stuff but because the jarred stuff is minced, it’s going to give off a stronger flavor so you may want to use less – it’s really up to your taste buds and how much garlic flavor you enjoy. How long are leftovers good for? Leftover chicken and the sauce can be stored in an airtight container and should be kept in the refrigerator for up to 3 days. Reheat gently on the stovetop to avoid separating the sauce. ![A pot with CreamyGarlic Chicken with a rich sauce.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1500'%20height='2254'%20viewBox='0%200%201500%202254'%3E%3C/svg%3E) ### INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE) - bone-in, skin-on chicken thighs– you can use chicken breast if you prefer white meat over the dark chicken thighs, but they will cook faster than chicken thighs, especially if they are boneless. - olive oil - Italian seasoning – if you have a favorite seasoning blend you prefer, please feel free to use that instead. I think lemon pepper seasoning would be delicious here too. - garlic powder - salt and black pepper - unsalted butter– adds richness and helps sauté the garlic for a deeper flavor. If you have salted butter, you can use that instead too. - garlic – fresh garlic cloves, sliced in half, not minced. - all-purpose flour – you could also use cornstarch if you prefer. - chicken broth – you can use low sodium or no sodium added chicken broth. Also, you could absolutely use your [Homemade Chicken Broth](https://www.thecountrycook.net/homemade-chicken-broth/). - heavy cream– this creates a rich base for the garlic sauce. I don’t recommend a substitute for this, you just don’t get that rich creaminess with milk. - grated Parmesan cheese – I think freshly grated Parmesan melts best here but use what you have. The stuff in the green bottle would even work (use more or less to taste.) - crushed red pepper flakes– this is an optional ingredient that I used to bring a smidge of spice and more flavor. ![Chicken thighs, heavy cream, salt, pepper, garlic cloves, chicken broth, Parmesan cheese, red pepper flakes, oil, sliced garlic cloves, garlic powder, Italian seasoning, parsley, and flour. ](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1500'%20height='2254'%20viewBox='0%200%201500%202254'%3E%3C/svg%3E) ## HOW TO MAKE CREAMY GARLIC CHICKEN: Pat the chicken thighs dry with paper towels and season both sides with Italian seasonings, garlic powder, salt, and pepper. Heat olive oil in a large skillet over medium heat. Place the chicken thighs skin-side down and sear for 6-8 minutes until golden and crispy. ![Chicken thighs with salt and pepper in a baking dish and chicken searing in a skillet.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1500'%20height='1125'%20viewBox='0%200%201500%201125'%3E%3C/svg%3E) Flip and cook for another 5-6 minutes on the other side. Remove the chicken and set aside. In the same skillet, melt the butter over medium heat. Add the sliced garlic and sauté for 1-2 minutes until fragrant. Sprinkle the flour and give a quick whisk. Pour in the chicken broth and scrape up any browned bits from the bottom of the pan. Whisk in the heavy cream, Parmesan cheese, red pepper flakes, salt and pepper. Simmer for 3-4 minutes, whisking, until the sauce begins to thicken. ![Garlic cooking in a skillet and the start of cream sauce in a pan.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1500'%20height='1125'%20viewBox='0%200%201500%201125'%3E%3C/svg%3E) Return the chicken thighs back to the skillet and simmer for 5-8 minutes until the chicken is fully cooked (internal temperature of 165°F). Sprinkle with fresh parsley and serve. ![Seared chicken in a creamy sauce and parsley on top.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1500'%20height='1125'%20viewBox='0%200%201500%201125'%3E%3C/svg%3E) Pair with mashed potatoes and steamed broccoli for a perfect meal. ![Looking down on a piece of seared Creamy Garlic Chicken with parsley.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='1500'%20height='2254'%20viewBox='0%200%201500%202254'%3E%3C/svg%3E) ### CRAVING MORE RECIPES? - [Crock Pot Chicken Thighs and Gravy (For Two)](https://www.thecountrycook.net/crock-pot-chicken-thighs-and-gravy-for-two/) - [Slow Cooker Chicken Thighs](https://www.thecountrycook.net/slow-cooker-chicken-thighs-meal/) - [Air Fryer Lemon Pepper Chicken Thighs](https://www.thecountrycook.net/air-fryer-lemon-pepper-chicken-thighs/) - [Air Fryer Cranberry Chicken Thighs](https://www.thecountrycook.net/air-fryer-cranberry-chicken-thighs/) - [Honey Mustard Chicken Thighs](https://www.thecountrycook.net/honey-mustard-chicken/) - [Air Fryer Fried Chicken Thighs](https://www.thecountrycook.net/air-fryer-chicken-thighs/) - [Grilled BBQ Chicken Thighs](https://www.thecountrycook.net/grilled-bbq-chicken-thighs/) - [Marry Me Chicken](https://www.thecountrycook.net/marry-me-chicken/) - [Parmesan Chicken with Creamy Bacon Sauce](https://www.thecountrycook.net/low-carb-parmesan-chicken-bacon-cream-sauce/) - [Longhorn Parmesan Crusted Chicken](https://www.thecountrycook.net/longhorn-parmesan-crusted-chicken/) - [Air Fryer Garlic Parmesan Chicken Skewers](https://www.thecountrycook.net/air-fryer-garlic-parmesan-chicken-skewers/) ![Looking down on a skillet of Creamy Garlic Chicken.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='200'%20height='200'%20viewBox='0%200%20200%20200'%3E%3C/svg%3E) ## Creamy Garlic Chicken juicy dark meat chicken with a creamy, garlic sauce. 2 Reviews [Print](https://www.thecountrycook.net/wprm_print/creamy-garlic-chicken) [Pin](https://www.pinterest.com/pin/create/bookmarklet/?url=https%3A%2F%2Fwww.thecountrycook.net%2Fcreamy-garlic-chicken%2F&media=https%3A%2F%2Fwww.thecountrycook.net%2Fwp-content%2Fuploads%2F2025%2F03%2Fthumbnail-Creamy-Garlic-Chicken.jpeg&description=Creamy+Garlic+Chicken&is_video=false) [Rate](https://www.thecountrycook.net/creamy-garlic-chicken/#commentform) Prep Time: 10 minutes minutes Cook Time: 30 minutes minutes Total Time: 40 minutes minutes Servings: 4 Author: [Brandie Skibinski](https://www.thecountrycook.net/author/) Cook Mode Prevent your screen from going dark ### Ingredients #### For the Chicken: - ▢ 4-5 bone-in skin on chicken thighs (about 2 pounds) - ▢ 1 teaspoon Italian seasoning - ▢ 1 teaspoon garlic powder - ▢ ½ teaspoon salt - ▢ ½ teaspoon [black pepper](https://www.target.com/p/ground-black-pepper-3oz-good-38-gather-8482/-/A-77585121?aflt=plt#lnk=sametab) - ▢ 2 Tablespoons [olive oil](https://www.target.com/p/pure-olive-oil-25-5oz-good-38-gather-8482/-/A-77600361?aflt=plt#lnk=sametab) #### For the Creamy Garlic Sauce: - ▢ 2 Tablespoons [unsalted butter](https://www.target.com/p/land-o-lakes-unsalted-butter-1lb/-/A-13227053?aflt=plt) - ▢ 5-8 cloves garlic, sliced in half - ▢ 2 Tablespoons [all-purpose flour](https://www.target.com/p/gold-medal-all-purpose-flour-2lbs/-/A-13016243?aflt=plt#lnk=sametab) - ▢ 1 cup [chicken broth](https://www.target.com/p/chicken-broth-32oz-good-38-gather-8482/-/A-54581357?aflt=plt#lnk=sametab) - ▢ ½ cup [heavy cream](https://www.target.com/p/heavy-whipping-cream-16-fl-oz-1pt-good-38-gather-8482/-/A-54550905?aflt=plt) - ▢ ⅓ cup [grated Parmesan cheese](https://www.target.com/p/grated-parmesan-cheese-8oz-market-pantry-8482/-/A-13035280?aflt=plt) - ▢ ½ teaspoon salt - ▢ ½ teaspoon [ground pepper](https://www.target.com/p/ground-black-pepper-3oz-good-38-gather-8482/-/A-77585121?aflt=plt) - ▢ ½ teaspoon [crushed red pepper flakes](https://www.target.com/p/crushed-red-pepper-1-5oz-good-38-gather-8482/-/A-77584991?aflt=plt) (optional) - ▢ [chopped fresh parsley](https://www.target.com/p/gourmet-garden-lightly-dried-parsley-0-35oz/-/A-49132051?aflt=plt) (for serving, optional) - ▢ [lemon wedges](https://www.target.com/p/lemon-each/-/A-15013629?aflt=plt) (for serving, optional) ### Instructions - Pat 4-5 bone-in skin on chicken thighs with paper towels and season both sides with 1 teaspoon Italian seasoning, 1 teaspoon garlic powder, ½ teaspoon salt, ½ teaspoon black pepper (note: this is the total amount of seasoning for all the chicken thighs, feel free to add more or less to your preference.) ![Seasoned chicken thighs in a baking dish.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='473'%20height='711'%20viewBox='0%200%20473%20711'%3E%3C/svg%3E) - Heat 2 Tablespoons olive oil over medium heat. Place the chicken thighs skin-side down and sear for about 6-8 minutes or until golden and crispy. ![Seared chicken in a skillet.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='473'%20height='711'%20viewBox='0%200%20473%20711'%3E%3C/svg%3E) - Flip and cook for another 5-6 minutes on the other side. Remove the chicken and set aside. - In the same skillet, melt 2 Tablespoons unsalted butter over medium heat. Add 5-8 cloves garlic, sliced in half and sauté for 1-2 minutes until fragrant. ![Garlic cooking in butter in a skillet.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='473'%20height='711'%20viewBox='0%200%20473%20711'%3E%3C/svg%3E) - Sprinkle in 2 Tablespoons all-purpose flour and give a quick whisk. Pour in 1 cup chicken broth and scrape up any browned bits from the bottom of the pan. - Whisk in ½ cup heavy cream, ⅓ cup grated Parmesan cheese, ½ teaspoon salt, ½ teaspoon ground pepper and ½ teaspoon crushed red pepper flakes (if using.) Simmer for 3-4 minutes, stirring, until the sauce begins to thicken. ![A cream sauce coming together in a skillet.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='473'%20height='711'%20viewBox='0%200%20473%20711'%3E%3C/svg%3E) - Return the chicken thighs back to the skillet and simmer for 5-8 minutes until the chicken is fully cooked (internal temperature of 165°F). ![Seared chicken in a skillet with cream sauce.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='473'%20height='711'%20viewBox='0%200%20473%20711'%3E%3C/svg%3E) - Serve topped with chopped fresh parsley and lemon wedges (optional.) ![Parsley over seared chicken thighs in a cream sauce.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='473'%20height='711'%20viewBox='0%200%20473%20711'%3E%3C/svg%3E) ### Notes - Please refer to my FAQ’s (Frequently Asked Questions) and ingredients list above for other substitutions or for the answers to the most common questions. Course: Dinner, Main Course Cuisine: American ### Nutrition Calories: 699kcal \\| Carbohydrates: 8g \\| Protein: 36g \\| Fat: 58g \\| Sodium: 1108mg \\| Fiber: 1g \\| Sugar: 1g ### Nutritional Disclaimer “The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used. Did you make this recipe?Share it on Instagram [@thecountrycook](https://www.instagram.com/thecountrycook) and mention us [\#thecountrycook](https://www.instagram.com/explore/tags/thecountrycook)\! ### Related Posts: - [![Crock Pot Smothered Pork Chops and Potatoes](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='200'%20height='200'%20viewBox='0%200%20200%20200'%3E%3C/svg%3E)Crock Pot Smothered Pork Chops and Potatoes](https://www.thecountrycook.net/crock-pot-smothered-pork-chops-potatoes/) - [![A few pieces of Cilantro Lime Chicken in a cast iron skillet.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='200'%20height='200'%20viewBox='0%200%20200%20200'%3E%3C/svg%3E)Cilantro Lime Chicken](https://www.thecountrycook.net/cilantro-lime-chicken/) - [![A spatula holding a large BBQ Baked Chicken Thighs.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='200'%20height='200'%20viewBox='0%200%20200%20200'%3E%3C/svg%3E)BBQ Baked Chicken Thighs](https://www.thecountrycook.net/bbq-baked-chicken-thighs/) - [![Square image of finished browned turkey close up.](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='200'%20height='200'%20viewBox='0%200%20200%20200'%3E%3C/svg%3E)Easy Roast Turkey Recipe](https://www.thecountrycook.net/easy-roast-turkey-recipe/) ### Leave a Reply [Cancel reply](https://www.thecountrycook.net/creamy-garlic-chicken/#respond) ## 3 Comments 1. ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C/svg%3E) Brenda says: [March 10, 2026 at 8:47 pm](https://www.thecountrycook.net/creamy-garlic-chicken/#comment-220760) ![5 stars](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C/svg%3E) This was delicious. I used boneless/skinless chicken thighs. I added a little white wine with the garlic. Served it with mashed potatoes and steamed green beans. [Reply](https://www.thecountrycook.net/creamy-garlic-chicken/#comment-220760) 2. ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C/svg%3E) Georgia says: [April 21, 2025 at 3:26 pm](https://www.thecountrycook.net/creamy-garlic-chicken/#comment-180065) ![5 stars](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='80'%20height='16'%20viewBox='0%200%2080%2016'%3E%3C/svg%3E) I love Creamy Garlic Chicken. Reminds Me Of My Childhood. I Liked It Over White Rice. [Reply](https://www.thecountrycook.net/creamy-garlic-chicken/#comment-180065) 1. ![](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='60'%20height='60'%20viewBox='0%200%2060%2060'%3E%3C/svg%3E) [Brandie](https://www.thecountrycook.net/about-me/) says: [April 21, 2025 at 6:45 pm](https://www.thecountrycook.net/creamy-garlic-chicken/#comment-180078) Love hearing that Georgia!! Thank you for commenting\! [Reply](https://www.thecountrycook.net/creamy-garlic-chicken/#comment-180078) #### Hi, I'm Brandie ![Brandie Skibinski](data:image/svg+xml,%3Csvg%20xmlns='http://www.w3.org/2000/svg'%20width='200'%20height='200'%20viewBox='0%200%20200%20200'%3E%3C/svg%3E) I’m a regular home cook, like most of you, doing my best to get a good meal on the table for my family. 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Readable Markdown	Creamy Garlic Chicken is made with tender, juicy pieces of chicken thighs smothered in a rich, garlic sauce. It’s an easy, one-pan dinner recipe that is full of flavor\! ## CHICKEN THIGHS AND GARLIC SAUCE RECIPE I am always looking for ways to jazz up chicken thighs. They are a more affordable cut of chicken so it’s always good when I can figure out a different way to make them. They have the perfect golden brown, crispy skin with tender, juicy, tender meat on the inside. It all gets coated and served with a creamy sauce that has the perfect amount of rich, creaminess and garlic that is so good I’d be lying if I said the thought to lick the plate has never crossed my mind! Let me show you how simple this is to make\! ![A plate with a chicken thigh with garlic sauce and slices of fresh garlic.](https://www.thecountrycook.net/wp-content/uploads/2025/03/1st-image-Creamy-Garlic-Chicken.jpeg) ## FREQUENTLY ASKED QUESTIONS: What do I do if my sauce is too thin? If the sauce is too thin, simmer it uncovered for a few more minutes – this should help reduce the sauce and thicken it up by evaporating extra liquid. How do I make sure my chicken thighs get crispy skin? Always pat the chicken thighs dry with a paper towel before seasoning to ensure the skin becomes crispy when browning (searing.) Can I use boneless chicken thighs or chicken breasts instead? Yes, you can substitute boneless, skinless chicken thighs and/or chicken breasts. However, the cooking time will be shorter. I always say be sure to use a [meat thermometer](https://amzn.to/4isChod) (paid affiliate link) to ensure the internal temp of the chicken reaches 165F before eating. So, when you are checking the chicken, check in the thickest part of the meat to ensure it’s safe to eat. Also note that bone-in and skin on does tend to be cheaper. The bone-in chicken can also help with moistness as well, they aren’t as quick to dry out if you accidentally cook it a little too long. What sides should I serve with Creamy Garlic Chicken? Great sides to serve with this chicken include [mashed potatoes](https://www.thecountrycook.net/stovetop-mashed-potatoes/), steamed vegetables like broccoli, rice, pasta, or [salad](https://www.thecountrycook.net/olive-garden-salad-dressing/) to balance the richness of the sauce. Can I make this chicken ahead of time? While it’s best served fresh, you can make it ahead and store it in the fridge. It’s a little tricky to reheat because that cream sauce can easily separate on you so the goal will be to reheat it very slowly (covered) on the stove top so the chicken reheats all the way through. If you turn the heat up too high, the chicken won’t be warm in the center and your sauce will separate. What kind of garlic is best for this dish? Obviously, this is Garlic Chicken so there is a lot of garlic used but it’s not minced, it’s only sliced. It needs to be fresh garlic here. I suppose you could use the jarred stuff but because the jarred stuff is minced, it’s going to give off a stronger flavor so you may want to use less – it’s really up to your taste buds and how much garlic flavor you enjoy. How long are leftovers good for? Leftover chicken and the sauce can be stored in an airtight container and should be kept in the refrigerator for up to 3 days. Reheat gently on the stovetop to avoid separating the sauce. ![A pot with CreamyGarlic Chicken with a rich sauce.](https://www.thecountrycook.net/wp-content/uploads/2025/03/main-image-Creamy-Garlic-Chicken.jpeg) ### INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE) - bone-in, skin-on chicken thighs– you can use chicken breast if you prefer white meat over the dark chicken thighs, but they will cook faster than chicken thighs, especially if they are boneless. - olive oil - Italian seasoning – if you have a favorite seasoning blend you prefer, please feel free to use that instead. I think lemon pepper seasoning would be delicious here too. - garlic powder - salt and black pepper - unsalted butter– adds richness and helps sauté the garlic for a deeper flavor. If you have salted butter, you can use that instead too. - garlic – fresh garlic cloves, sliced in half, not minced. - all-purpose flour – you could also use cornstarch if you prefer. - chicken broth – you can use low sodium or no sodium added chicken broth. Also, you could absolutely use your [Homemade Chicken Broth](https://www.thecountrycook.net/homemade-chicken-broth/). - heavy cream– this creates a rich base for the garlic sauce. I don’t recommend a substitute for this, you just don’t get that rich creaminess with milk. - grated Parmesan cheese – I think freshly grated Parmesan melts best here but use what you have. The stuff in the green bottle would even work (use more or less to taste.) - crushed red pepper flakes– this is an optional ingredient that I used to bring a smidge of spice and more flavor. ![Chicken thighs, heavy cream, salt, pepper, garlic cloves, chicken broth, Parmesan cheese, red pepper flakes, oil, sliced garlic cloves, garlic powder, Italian seasoning, parsley, and flour. ](https://www.thecountrycook.net/wp-content/uploads/2025/03/ingredients-Creamy-Garlic-Chicken.jpeg) ## HOW TO MAKE CREAMY GARLIC CHICKEN: Pat the chicken thighs dry with paper towels and season both sides with Italian seasonings, garlic powder, salt, and pepper. Heat olive oil in a large skillet over medium heat. Place the chicken thighs skin-side down and sear for 6-8 minutes until golden and crispy. ![Chicken thighs with salt and pepper in a baking dish and chicken searing in a skillet.](https://www.thecountrycook.net/wp-content/uploads/2025/03/Marry-Me-Chicken-Gnocchi-IP-5-1.jpeg) Flip and cook for another 5-6 minutes on the other side. Remove the chicken and set aside. In the same skillet, melt the butter over medium heat. Add the sliced garlic and sauté for 1-2 minutes until fragrant. Sprinkle the flour and give a quick whisk. Pour in the chicken broth and scrape up any browned bits from the bottom of the pan. Whisk in the heavy cream, Parmesan cheese, red pepper flakes, salt and pepper. Simmer for 3-4 minutes, whisking, until the sauce begins to thicken. ![Garlic cooking in a skillet and the start of cream sauce in a pan.](https://www.thecountrycook.net/wp-content/uploads/2025/03/Creamy-Garlic-Chicken-IP-1.jpeg) Return the chicken thighs back to the skillet and simmer for 5-8 minutes until the chicken is fully cooked (internal temperature of 165°F). Sprinkle with fresh parsley and serve. ![Seared chicken in a creamy sauce and parsley on top.](https://www.thecountrycook.net/wp-content/uploads/2025/03/Creamy-Garlic-Chicken-IP-2.jpeg) Pair with mashed potatoes and steamed broccoli for a perfect meal. ![Looking down on a piece of seared Creamy Garlic Chicken with parsley.](https://www.thecountrycook.net/wp-content/uploads/2025/03/last-image-Creamy-Garlic-Chicken.jpeg) ### CRAVING MORE RECIPES? ![Looking down on a skillet of Creamy Garlic Chicken.](https://www.thecountrycook.net/wp-content/uploads/2025/03/thumbnail-Creamy-Garlic-Chicken-200x200.jpeg) #### For the Chicken: - ▢ 4-5 bone-in skin on chicken thighs (about 2 pounds) - ▢ 1 teaspoon Italian seasoning - ▢ 1 teaspoon garlic powder - ▢ ½ teaspoon salt - ▢ ½ teaspoon [black pepper](https://www.target.com/p/ground-black-pepper-3oz-good-38-gather-8482/-/A-77585121?aflt=plt#lnk=sametab) - ▢ 2 Tablespoons [olive oil](https://www.target.com/p/pure-olive-oil-25-5oz-good-38-gather-8482/-/A-77600361?aflt=plt#lnk=sametab) #### For the Creamy Garlic Sauce: - ▢ 2 Tablespoons [unsalted butter](https://www.target.com/p/land-o-lakes-unsalted-butter-1lb/-/A-13227053?aflt=plt) - ▢ 5-8 cloves garlic, sliced in half - ▢ 2 Tablespoons [all-purpose flour](https://www.target.com/p/gold-medal-all-purpose-flour-2lbs/-/A-13016243?aflt=plt#lnk=sametab) - ▢ 1 cup [chicken broth](https://www.target.com/p/chicken-broth-32oz-good-38-gather-8482/-/A-54581357?aflt=plt#lnk=sametab) - ▢ ½ cup [heavy cream](https://www.target.com/p/heavy-whipping-cream-16-fl-oz-1pt-good-38-gather-8482/-/A-54550905?aflt=plt) - ▢ ⅓ cup [grated Parmesan cheese](https://www.target.com/p/grated-parmesan-cheese-8oz-market-pantry-8482/-/A-13035280?aflt=plt) - ▢ ½ teaspoon salt - ▢ ½ teaspoon [ground pepper](https://www.target.com/p/ground-black-pepper-3oz-good-38-gather-8482/-/A-77585121?aflt=plt) - ▢ ½ teaspoon [crushed red pepper flakes](https://www.target.com/p/crushed-red-pepper-1-5oz-good-38-gather-8482/-/A-77584991?aflt=plt) (optional) - ▢ [chopped fresh parsley](https://www.target.com/p/gourmet-garden-lightly-dried-parsley-0-35oz/-/A-49132051?aflt=plt) (for serving, optional) - ▢ [lemon wedges](https://www.target.com/p/lemon-each/-/A-15013629?aflt=plt) (for serving, optional) - Pat 4-5 bone-in skin on chicken thighs with paper towels and season both sides with 1 teaspoon Italian seasoning, 1 teaspoon garlic powder, ½ teaspoon salt, ½ teaspoon black pepper (note: this is the total amount of seasoning for all the chicken thighs, feel free to add more or less to your preference.) ![Seasoned chicken thighs in a baking dish.](https://www.thecountrycook.net/wp-content/uploads/2025/03/Creamy-Garlic-Chicken-Thighs-2-473x711.jpeg) - Heat 2 Tablespoons olive oil over medium heat. Place the chicken thighs skin-side down and sear for about 6-8 minutes or until golden and crispy. ![Seared chicken in a skillet.](https://www.thecountrycook.net/wp-content/uploads/2025/03/Creamy-Garlic-Chicken-Thighs-3-473x711.jpeg) - Flip and cook for another 5-6 minutes on the other side. Remove the chicken and set aside. - In the same skillet, melt 2 Tablespoons unsalted butter over medium heat. Add 5-8 cloves garlic, sliced in half and sauté for 1-2 minutes until fragrant. ![Garlic cooking in butter in a skillet.](https://www.thecountrycook.net/wp-content/uploads/2025/03/Creamy-Garlic-Chicken-Thighs-4-473x711.jpeg) - Sprinkle in 2 Tablespoons all-purpose flour and give a quick whisk. Pour in 1 cup chicken broth and scrape up any browned bits from the bottom of the pan. - Whisk in ½ cup heavy cream, ⅓ cup grated Parmesan cheese, ½ teaspoon salt, ½ teaspoon ground pepper and ½ teaspoon crushed red pepper flakes (if using.) Simmer for 3-4 minutes, stirring, until the sauce begins to thicken. ![A cream sauce coming together in a skillet.](https://www.thecountrycook.net/wp-content/uploads/2025/03/Creamy-Garlic-Chicken-Thighs-5-473x711.jpeg) - Return the chicken thighs back to the skillet and simmer for 5-8 minutes until the chicken is fully cooked (internal temperature of 165°F). ![Seared chicken in a skillet with cream sauce.](https://www.thecountrycook.net/wp-content/uploads/2025/03/Creamy-Garlic-Chicken-Thighs-6-473x711.jpeg) - Serve topped with chopped fresh parsley and lemon wedges (optional.) ![Parsley over seared chicken thighs in a cream sauce.](https://www.thecountrycook.net/wp-content/uploads/2025/03/Creamy-Garlic-Chicken-Thighs-7-473x711.jpeg) - Please refer to my FAQ’s (Frequently Asked Questions) and ingredients list above for other substitutions or for the answers to the most common questions. Course: Dinner, Main Course Cuisine: American Calories: 699kcal \\| Carbohydrates: 8g \\| Protein: 36g \\| Fat: 58g \\| Sodium: 1108mg \\| Fiber: 1g \\| Sugar: 1g “The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
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