Creamy One-pan Garlic Chicken Thigh Parmesan Recipe

Ending up with dry, flavorless chicken dinners that make you read the sauce bottle on a special weekend feels like hell. It seems impossible to make a recipe that’s easy, fast, and packed with flavor and juice. But today the struggle ends! Today, I am going to show you my favourite one-pan chicken thigh parmesan recipe.

Not only is this recipe rich, creamy, loaded with garlic butter goodness, and makes every bite melt in your mouth, but it is also super easy and fast to make. You can make this on busy weeknights, weekends, for family dinner, or whatever you like. You can make this without spending hundreds of dollars and hours in the kitchen. So, stick to today’s recipe to nail it.

Ingredients

Here are all the ingredients you’ll need to make this delicious recipe:

1. 5 large boneless skinless chicken thighs
2. Salt and pepper to taste
3. 1 tsp organo
4. 3 tablespoons of olive oil
5. 6 slices of bacon (chopped)
6. 2 tablespoons of butter
7. 5 cloves of garlic
8. 1 medium-sized onion
9. 1/4 teaspoon of red pepper flakes
10. 1 teaspoon of dried rosemary
11. 1 teaspoon of dried thyme
12. 1 and 1/2 cup “HALF AND HALF”
13. 1/4 cup of parmesan cheese
14. 1 small chicken bouillon cube
15. 1 cup baby spinach
16. 1/3 cup of white wine

Woof! There’s the whole list of ingredients. Yes, it is a lot, but trust me, it tastes much better than you can even think about. Once you have all of them, you can move over to the instructions part:

Instruction

1. First, mince the garlic, onion, and chop the baby spinach and the bacon (if you haven’t chopped them earlier).
2. Now, take a bowl and put your boneless, skinless chicken thighs there and remove all the excessive fats. You must do this, otherwise, the whole recipe can be ruined just by excessive oil supplements.
3. Once you have done it, season the chicken thighs with salt, pepper, and oregano and drizzle 1 tablespoon of olive oil on the chicken and mix them very well so that the chicken thighs are well coated with all the spices we have just added.
4. Thereafter, preheat your pan over medium-high heat and put about 2 tablespoons of olive oil in that and let it become hot. Once it’s hot, put the chicken thighs one after another into the pan and sear them for about 5 minutes on each side.
5. After 5 minutes, flip the chicken thighs. Make sure that the side you just seared has a nice golden brown color (see the recipe card image of this step to know what I am talking about). Otherwise, cook for another 1 or 2 minutes. But if you follow the recipe properly, you should not have any problems.
6. Now, after fully cooking them, check their internal temperature to be 165°F at least. Once you are done, put the chicken thighs aside.
7. In the same pan, put the chopped bacon and cook it until all the fats render and it gets a nice golden brown color. Once you have done it, set the bacon aside as well for later. Use a tissue paper to take off about half of the oil present in the pan.
8. Now, on medium heat, add some butter to the same pan and let it melt down completely. Once it has, add the minced onion and garlic to the pan and also add all the 1/4 tsp red pepper flakes, 1 tsp dried rosemary, and 1 tsp dried thyme. Now, don’t forget to stir them consistently, otherwise you’ll end up burning the garlic.
9. Thereafter, when these are cooked, add 1 cup of white wine to deglaze the pan. Deglazing the pan means lifting off the brown bits from the pan that we got while searing the chicken. These brown bits add much more flavor to the recipe that you can not even think about.
10. Now add 1 and 1/2 cups of HALF AND HALF to the pan. If you don’t have that, you can use a mixture of whole milk and heavy cream. Also add 1/4 cup of parmesan cheese, 1 tablespoon of dijon mustard, and 1 small chicken bouillon cube to the same pan.
11. After all of these, go ahead and mix all of these materials and let the sauce cook for a few minutes. This will thicken the sauce a little bit and give it the perfect texture.
12. Now, when it’s thick enough, add the freshly chopped spinach to it and stir well until the spinach mixes with it very well. I suggest you cook the mixture of spinach and the sauce for about 5 minutes, maybe. It depends.
13. Lastly, add the delicious seared chicken thighs to it and cover them with the delicious sauce and let it cook for another 5 minutes until the chicken becomes heated through. Now, you have your super delicious garlic chicken thigh parmesan recipe. Enjoy!

So, now you know how you can make these super delicious chicken thighs. Now, let me tell you some PRO tips that can take your recipe quality to the next level. Check below!

Tips For Cooking

Here are a few tips for cooking this recipe that I think, if followed, can severely improve the taste and flavor:

1. Avoid Overcrowding: I have been shouting this in all of my recipes where you need to sear the chicken thighs. Whether it’s the flavorful frozen boneless skinless chicken thighs recipe, blackened chicken thighs recipe, or even chicken thigh and gravy recipe, overcrowding the pan can simply ruin the whole texture. Because when you overcrowd the pan, it does not sear well. Instead, it just blocks the vapor and ruins the texture overall. So, avoid this. If needed, you can cook the chicken thighs in batches.
2. Let it rest after cooking: Remember, whenever we are cooking something creamy like the boiled chicken thighs recipe, chicken thigh and lentil recipe, chicken thigh bell pepper recipe, or lemon pepper chicken thighs recipe, it is almost mandatory to rest the chicken. Whenever there’s something creamy at last, you need to let the recipe sit for some time (at least 10 minutes) to let the thighs absorb the flavors properly. This simple step might seem optional, but many renowned chefs do this to improve the taste of their recipes. I have tried it and the results.
3. Deglazing trick: When you pour the wine into the pan to deglaze, scrape the pan gently with a wooden spoon. Trust me, those brown bits stuck to the bottom are simply flavor bombs.
4. Double the sauce: As you have read the whole recipe, you know that the sauce is very rich and tasty. That’s why whenever you serve them to your guests or family members, they usually want to dip the bread or pasta in the sauce. I am telling this to you from my real-life examples. Because I make this every single week in my house, and my kids love to eat the sauce, especially. That’s why I always double the sauce for better satisfaction. I use this same trick in all of the creamy recipes, like the coconut chicken thighs recipe or the cream of mushroom chicken thighs recipe. The sauce of these recipes is also mind-blowing. You should check them out if you love creamy chicken thigh recipes.
5. Control the heat while cooking the garlic: Keep the heat low when cooking garlic. Garlic burns super quickly and turns bitter. If it smells sharp instead of sweet, lower the heat immediately, otherwise, it will ruin the whole preparation.
6. Serve with crusty bread: Don’t let a drop of this amazing sauce go to the dustbin. Serve this recipe with some crusty bread as a side dish and mop the sauce up with it. You’ll thank me later!

Recipe Card

Creamy One-Pan Garlic Chicken Thigh Parmesan Recipe

Author: Pratima

Prep time: 15 minutesCook time: 40 minutesRest time: 5 minutesTotal time:1 hour Servings:4 servingsCalories:600 kcal

Description

Tired of flavorless chicken? This chicken thigh parmesan recipe contains tender, juicy thighs in a rich parmesan garlic sauce in about 1 hour

Ingredients

• 5 large boneless skinless chicken thighs
• Salt and pepper to taste
• 1 tsp organo
• 3 tablespoons of olive oil
• 6 slices of bacon (chopped)
• 2 tablespoons of butter
• 5 cloves of garlic
• 1 medium-sized onion
• 1/4 teaspoon of red pepper flakes
• 1 teaspoon of dried rosemary
• 1 teaspoon of dried thyme
• 1 and 1/2 cup half and half
• 1/4 cup of parmesan cheese
• 1 small chicken bouillon cube
• 1 cup baby spinach
• 1/3 cup of white wine

Instructions

1. First, mince the garlic, onion, and chop the baby spinach and the bacon (if you haven’t chopped them earlier).
2. Now, take a bowl and put your boneless, skinless chicken thighs there and remove all the excessive fats. You must do this, otherwise, the whole recipe can be ruined just by excessive oil supplements.
3. Once you have done it, season the chicken thighs with salt, pepper, and oregano and drizzle 1 tablespoon of olive oil on the chicken and mix them very well so that the chicken thighs are well coated with all the spices we have just added.
4. Thereafter, preheat your pan over medium-high heat and put about 2 tablespoons of olive oil in that and let it become hot. Once it’s hot, put the chicken thighs one after another into the pan and sear them for about 5 minutes on each side.
5. After 5 minutes, flip the chicken thighs. Make sure that the side you just seared has a nice golden brown color; otherwise, cook for another 1 or 2 minutes. But if you follow the recipe properly, you should not have any problems.
6. Now, after fully cooking them, check their internal temperature to be 165°F at least with a meat thermometer. Once you are done, put the chicken thighs aside.
7. In the same pan, put the chopped bacon and cook it until all the fats render and it gets a nice golden brown color. Once you have done it, set the bacon aside as well for later. Use a tissue paper to take off about half of the oil present in the pan.
8. Now, on medium heat, add some butter to the same pan and let it melt down completely. Once it has, add the minced onion and garlic to the pan and also add all the 1/4 tsp red pepper flakes, 1 tsp dried rosemary, and 1 tsp dried thyme. Now, don’t forget to stir them consistently, otherwise you’ll end up burning the garlic.
9. Thereafter, when these are cooked, add 1 cup of white wine to deglaze the pan. Deglazing the pan means lifting off the brown bits from the pan that we got while searing the chicken. These brown bits add much more flavor to the recipe that you can not even think about.
10. Now add 1 and 1/2 cups of HALF AND HALF to the pan. If you don’t have that, you can use a mixture of whole milk and heavy cream. Also add 1/4 cup of parmesan cheese, 1 tablespoon of dijon mustard, and 1 small chicken bouillon cube to the same pan.
11. After all of these, go ahead and mix all of these materials and let the sauce cook for a few minutes. This will thicken the sauce a little bit and give it the perfect texture.
12. Now, when it’s thick enough, add the freshly chopped spinach to it and stir well until the spinach mixes with it very well. I suggest you cook the mixture of spinach and the sauce for about 5 minutes, maybe. It depends.
13. Lastly, add the delicious seared chicken thighs to it and cover them with the delicious sauce, and let it cook for another 5 minutes until the chicken becomes heated through. Now, you have your super delicious garlic chicken thigh parmesan recipe. Enjoy!

Keywords:chicken thigh parmesan recipe, creamy chicken parmesan recipe, chicken parmesan garlic recipe, chicken thigh parm recipe

Conclusion

So, now you have your creamy garlic chicken thigh parmesan recipe. If you have any questions regarding this or you have tried it at home and wanna review, then simply message me at my email or this comment section below. Also, if you have tried something different, then please let me know as well. I would love to hear from you.

For today, thanks for reading and happy cooking!