Ingredients
Equipment
Method
Step 1: Prep Your Chicken & Seasonings
- Pat chicken thighs thoroughly dry with a paper towel. In a small bowl, mix together salt, black pepper, garlic powder, paprika, and cumin to create a seasoning blend. Mince garlic cloves and finely chop fresh cilantro, setting aside for later use.
Step 2: Sear the Chicken to Golden Perfection
- Place a heavy-bottomed skillet or pot over medium-high heat. Season both sides of the chicken thighs generously with the spice blend. Once the pan is hot, add 1 tablespoon of neutral oil. Carefully add the seasoned chicken thighs and sear for 4-5 minutes on one side until deeply golden brown. Flip and cook for another 2-3 minutes, ensuring the internal temperature reaches 165°F (74°C).
Step 3: Build the Creamy Garlic Sauce
- Transfer browned chicken to a separate plate. Reduce heat to low. Add 1 tablespoon unsalted butter to the pan and melt. Add minced garlic and cook for 1 minute until fragrant, being careful not to brown it. Pour in 1 cup of half & half, stirring occasionally to deglaze the pan and scrape up any brown bits (fond).
Step 4: Melt the Parmesan & Thicken the Sauce
- Add shredded Parmesan cheese to the cream sauce. Keep the heat on low and stir occasionally until the cheese melts and the sauce thickens to a smooth, velvety consistency.
Step 5: Finish & Garnish
- Return the cooked chicken thighs and any accumulated juices to the pan. Cook for 1 minute to warm through and coat in the sauce. Garnish with freshly chopped cilantro, a squeeze of fresh lemon juice, and a sprinkle of lemon zest to finish.
Nutrition
Notes
Pat chicken dry for a perfect sear and keep cream sauce on low heat to prevent curdling. Fresh garlic, herbs, and lemon zest are vital for vibrant flavors. Leftovers store well for 3-4 days; reheat gently on the stovetop. Serve with rice, pasta, or crusty bread. Nutrition information is estimated based on common ingredients and serving sizes and may vary.