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- 4 chicken thighs, skin-on and bone-in - 1 whole bulb of garlic - 1 cup heavy cream - 1 cup chicken broth - 1 tablespoon olive oil (plus extra for drizzling) - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - Salt and fresh ground pepper to taste - Fresh parsley, finely chopped To create creamy roasted garlic chicken thighs, start with fresh, high-quality chicken thighs. Their skin keeps them juicy and adds flavor. The whole bulb of garlic brings a sweet, rich taste after roasting. Heavy cream and chicken broth make the sauce rich and smooth. You will need olive oil for searing the chicken and for drizzling. Dried thyme and smoked paprika add depth to the flavors. Do not forget salt and pepper to enhance everything. Finally, fresh parsley brightens the dish and adds color. Gather these ingredients, and you are ready to make a delicious meal! {{ingredient_image_2}} 1. Preheat your oven to 400°F (200°C). This heat helps cook the chicken and garlic well. 2. For the garlic, cut the top off the bulb. Drizzle the exposed cloves with olive oil. Wrap the bulb in foil. Place it in the oven for 30-35 minutes. The garlic should turn soft and golden. 1. Season the chicken thighs generously. Use salt, pepper, dried thyme, and smoked paprika. Make sure all sides are well coated. 2. Heat olive oil in a large skillet over medium-high heat. Once hot, place the chicken thighs skin-side down in the pan. Sear for 5-7 minutes until the skin is crispy and brown. Flip the thighs and cook for an extra 3-4 minutes. 1. After roasting the garlic, let it cool slightly. Squeeze the soft garlic cloves into a bowl. Mash them with a fork to create a paste. 2. Pour chicken broth into the skillet. Scrape up any tasty bits stuck to the bottom. Add the heavy cream and garlic paste. Stir well until combined. 3. Place the chicken thighs back in the skillet, skin-side up. Make sure they sit in the creamy sauce. Transfer the skillet to the oven. Bake for 25-30 minutes until the chicken reaches 165°F (75°C). 4. Once done, take the skillet out. Let the chicken rest for a few minutes. Serve with the creamy sauce and garnish with fresh parsley. Enjoy the rich flavors! - Ensuring crispy skin: Start by making sure your chicken thighs are dry. Pat them with paper towels. This helps the skin crisp up. Sear the thighs in a hot skillet, skin-side down, for 5-7 minutes. Don't rush this step; let the skin get golden and crispy. - Perfectly roasting garlic: To roast garlic, cut the top off a whole bulb. Drizzle it with olive oil. Wrap it in foil and roast at 400°F for 30-35 minutes. That high heat brings out sweet, rich flavors. The cloves will turn soft and golden. - Suggested herbs or spices: You can add fresh rosemary or oregano to boost flavor. Thyme works well, but feel free to experiment. A pinch of crushed red pepper can add a spicy kick. - Adjusting creaminess: If you want it creamier, add more heavy cream. For a lighter version, mix in some chicken broth. This gives you control over how rich you want the dish. - Best side dishes: Serve the chicken with fluffy mashed potatoes or roasted vegetables. They soak up the creamy sauce well. A side of sautéed greens adds a fresh taste. - Ideal garnishes: Fresh parsley gives a nice pop of color. Chop it finely and sprinkle it over the chicken before serving. Lemon zest also adds brightness that balances the rich sauce. Pro Tips Perfectly Crisp Skin: To achieve a beautifully crispy skin on your chicken thighs, ensure that your skillet is hot enough before adding the chicken. A good sear locks in moisture and adds flavor. Roasting Garlic: When roasting garlic, wrapping it in foil helps to create steam, ensuring the cloves become soft and caramelized. This enhances the sweetness and depth of flavor in your dish. Flavor Enhancements: Feel free to experiment with different herbs or spices, such as rosemary or Italian seasoning, to customize the flavor profile of your creamy sauce to your liking. Resting Time: Allowing the chicken to rest after baking lets the juices redistribute throughout the meat, resulting in a more flavorful and moist dish. {{image_4}} You can switch out chicken thighs for other meats. Try bone-in, skin-on pork chops or duck legs. These options work well with the same cooking method. They also absorb flavors from garlic and cream nicely. Just remember to check cooking times. Pork and duck may take longer to cook through. If you need a gluten-free meal, this recipe is easy to modify. The main ingredients are naturally gluten-free. Just verify that your chicken broth is gluten-free. For low-carb options, skip the heavy cream and use coconut cream instead. This swap keeps it creamy while cutting carbs. To enhance the dish, add cheese. A sprinkle of grated Parmesan or crumbled feta will add depth. Mix it into the creamy sauce for extra richness. You can also toss in vegetables. Spinach, mushrooms, or bell peppers are great choices. They add color and nutrition without much effort. Just sauté them in the skillet before adding the cream. To keep your creamy roasted garlic chicken thighs fresh, follow these tips: - Refrigeration: Place leftovers in an airtight container. Store in the fridge for up to 3 days. This helps maintain taste and safety. - Freezing: For longer storage, freeze the chicken. Use a freezer-safe container or bag. It can last up to 3 months. To avoid freezer burn, squeeze out excess air before sealing. When you're ready to enjoy leftovers, follow these steps: - Best methods: The oven is great for reheating. Preheat it to 350°F (175°C). Place chicken in a baking dish and cover it with foil. Heat for about 20-25 minutes. This keeps it moist. - Tips for flavor and texture: Add a splash of chicken broth to the dish before reheating. This prevents dryness and keeps the creamy sauce rich. Enjoy your meal just like the first time! To check if chicken thighs are fully cooked, use a meat thermometer. Insert it into the thickest part of the thigh. The internal temperature should reach 165°F (75°C). This ensures the chicken is safe to eat. If you don’t have a thermometer, cut into the thigh. The juices should run clear, not pink. Yes, you can use boneless chicken thighs. They will cook faster than bone-in thighs. Reduce the baking time to about 20-25 minutes. Keep an eye on the temperature to avoid overcooking. Boneless thighs still absorb the creamy garlic sauce well. If you don’t have heavy cream, you can use half-and-half or whole milk. For a lighter option, try Greek yogurt mixed with a bit of broth for creaminess. Coconut milk also works for a dairy-free choice. Each option will slightly change the flavor, but they all add creaminess. You can store creamy roasted garlic chicken thighs in the fridge for up to 3 days. Make sure to keep them in an airtight container. If you want to store them longer, freeze them for up to 3 months. Thaw in the fridge before reheating for best results. This recipe combines simple ingredients like chicken thighs and roasted garlic for a delicious meal. You learned how to prepare, season, and cook the dish step-by-step. Tips for crispy skin and serving suggestions add extra flavor. Variations let you customize based on your needs, and storage tips help keep leftovers fresh. Overall, this recipe is easy to follow and perfect for various tastes. Enjoy your cooking adventure!

Creamy Roasted Garlic Chicken Thighs

Delicious chicken thighs cooked in a creamy roasted garlic sauce.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Main Course
Cuisine American
Servings 4
Calories 400 kcal

Ingredients
  

  • 4 pieces chicken thighs, skin-on and bone-in
  • 1 whole bulb garlic
  • 1 cup heavy cream
  • 1 cup chicken broth
  • 1 tablespoon olive oil (plus extra for drizzling)
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • to taste Salt and fresh ground pepper
  • for garnish Fresh parsley, finely chopped

Instructions
 

  • Begin by preheating your oven to 400°F (200°C) to ensure it’s hot when you're ready to roast the garlic and chicken.
  • Prepare the garlic by cutting the top off the bulb to reveal the individual cloves. Drizzle the exposed cloves with a little olive oil, wrap the bulb tightly in aluminum foil, and place it directly in the oven. Roast for about 30-35 minutes, until the cloves are tender and lightly caramelized.
  • While the garlic is roasting, take the chicken thighs and season them generously on both sides with salt, pepper, dried thyme, and smoked paprika, ensuring an even distribution of flavors.
  • In a large, oven-safe skillet, heat the remaining olive oil over medium-high heat. Once hot, carefully add the chicken thighs skin-side down. Sear them for approximately 5-7 minutes until the skin is beautifully golden brown and crispy. Then flip the thighs over and cook for an additional 3-4 minutes for a nice color on the second side.
  • Once the garlic has finished roasting, remove it from the oven and allow it to cool slightly. Squeeze the soft, caramelized cloves out of their skins into a bowl and mash them with a fork until you achieve a smooth paste.
  • Deglaze the skillet with the chicken broth by pouring it into the pan, scraping up any tasty browned bits at the bottom. Combine the heavy cream and the roasted garlic paste with the broth, stirring the mixture until well blended.
  • Return the chicken thighs to the skillet, skin-side up, and ensure they’re nestled into the creamy sauce. Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through and has an internal temperature of 165°F (75°C).
  • After baking, take the skillet out of the oven and let it sit for a few minutes to allow the flavors to meld. Serve the chicken thighs drenched in the luscious creamy sauce, garnished with freshly chopped parsley for an extra pop of color and flavor.

Notes

Serve alongside mashed potatoes or sautéed greens.
Keyword chicken, creamy, garlic, roasted