Description
This Creamy Herb Chicken Thighs recipe pairs tender, juicy, bone-in, skin-on chicken thighs with a luscious garlic and herb cream sauce. Served alongside perfectly roasted carrots and smooth Yukon gold mashed potatoes, this comforting meal balances rich flavors and wholesome ingredients for a satisfying family dinner.
Ingredients
Scale
Chicken & Sauce
- 4 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter, divided
- 4 cloves garlic, minced
- 1 teaspoon fresh thyme
- 1 tablespoon fresh parsley, chopped
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/2 teaspoon salt (for seasoning)
- 1/4 teaspoon black pepper
- Pinch red pepper flakes (optional)
Mashed Potatoes
- 1.5 pounds Yukon gold potatoes, peeled and chopped
- 1/2 cup whole milk
- 2 tablespoons unsalted butter (for mashing)
- Salt, to taste
Roasted Carrots
- 3 cups baby carrots or 4 large carrots, peeled and cut
- Drizzle of olive oil
- Salt and black pepper, to taste
Instructions
- Season and Sear Chicken: Season the chicken thighs generously with salt and pepper. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Place the chicken skin-side down and sear for 5-6 minutes until golden brown. Flip and sear the other side for 4-5 minutes. Remove chicken from skillet and set aside.
- Roast Carrots: Preheat the oven to 400°F (200°C). Toss the carrots with a drizzle of olive oil, salt, and pepper. Spread them evenly on a sheet pan and roast for 25-30 minutes, flipping halfway through, until the carrots are fork-tender and caramelized.
- Prepare Mashed Potatoes: While the carrots roast, place peeled and chopped Yukon gold potatoes into a pot of salted water. Bring to a boil and cook for 15-20 minutes or until potatoes are tender. Drain well. Mash the potatoes with 2 tablespoons of butter and 1/2 cup whole milk. Season with salt to taste and set aside.
- Make Herb Cream Sauce: Using the same skillet from the chicken, reduce heat to medium. Melt 1 tablespoon butter, then add minced garlic and sauté for 1 minute until fragrant. Stir in fresh thyme and chicken broth, scraping up browned bits from the pan. Let simmer for 2-3 minutes. Pour in heavy cream and chopped parsley, stirring to combine.
- Simmer Chicken in Sauce: Return the seared chicken thighs to the skillet, placing them skin-side up. Let them simmer uncovered in the creamy herb sauce for 10-12 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the sauce thickens slightly.
- Serve: Spoon mashed potatoes onto each plate. Top with a chicken thigh and spoon the herb cream sauce over it. Add a side of roasted carrots. Garnish with extra parsley and a sprinkle of red pepper flakes if desired.
Notes
- Use bone-in, skin-on chicken thighs for maximum flavor and juiciness.
- Make sure to sear the chicken skin-side down first to achieve crispy skin.
- Adjust seasoning in mashed potatoes according to taste.
- Roasting carrots brings out their natural sweetness; do not skip this step.
- You can substitute fresh thyme and parsley with dried herbs but reduce quantities accordingly.
- Ensure chicken is cooked through by checking internal temperature with a meat thermometer.
- For a lighter version, substitute heavy cream with half-and-half or a creamy milk alternative.
- Leftover sauce can be refrigerated and used within 2 days.
