An incredibly Creamy garlic chicken thighs recipe made using just one pot in under 30 minutes. Serve it over pasta, rice or mashed potatoes for a quick weeknight meal.
Season the chicken thighs with salt, pepper and paprika.
Heat the oil in a wok or skillet on medium heat, then pan-fry the chicken thighs until they become golden brown and crispy from both sides. Remove the chicken from the skillet and set it aside.
Now, clean the skillet from the chicken fat, add one tablespoon of olive oil and saute the garlic for 30 seconds. Return the chicken into the pan and add chicken broth, heavy cream and thyme.
Lower the heat and let it simmer (for about 9-10 minutes) until the sauce reduces a little.
Garnish with some chopped basil, and serve.
Notes
A meat thermometer is a great way to check if the chicken is done. The internal temperature of the chicken should be 165degrees.
I like to cook the chicken skin side down first as the fat from the skin will coat the pan, which will prevent the other side from sticking.