Name: Creamy Garlic Chicken Skillet
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 4 boneless, skinless chicken thighs; Salt and pepper, to taste; 2 tablespoons olive oil; 4 cloves garlic, minced; 1 cup chicken stock; 1 tablespoon Dijon mustard; 1 teaspoon dried thyme; 1/2 cup heavy cream; 1 tablespoon cornstarch mixed with 1 tablespoon water (optional, for thickening); Fresh parsley, chopped (for garnish)

This creamy garlic chicken skillet is a one-pan wonder that delivers comfort, flavor, and simplicity in every bite. I love how it combines golden-seared chicken thighs with a rich, garlicky cream sauce that’s both satisfying and versatile. Whether I serve it over mashed potatoes, pasta, or rice, this dish never fails to impress with its cozy, homestyle feel.

Why You’ll Love This Recipe

I reach for this recipe on busy weeknights and relaxing weekends alike because it comes together in just one skillet with minimal cleanup. The tender chicken thighs soak up all the flavor from the garlic and thyme-infused cream sauce, making it taste like I’ve spent hours in the kitchen. It’s rich without being too heavy, and it pairs perfectly with whatever starch I have on hand. Plus, it’s family-friendly and easy to customize.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

4 boneless, skinless chicken thighs

Salt and pepper, to taste

2 tablespoons olive oil

1 cup chicken stock

4 cloves garlic, minced

1 tablespoon Dijon mustard

1 teaspoon dried thyme

1/2 cup heavy cream

1 tablespoon cornstarch mixed with 1 tablespoon water (optional, for thickening)

Fresh parsley, chopped (for garnish)

Directions

I start by seasoning the chicken thighs generously with salt and pepper.

Then I heat the olive oil in a large skillet over medium-high heat.

I sear the chicken for 4–5 minutes on each side until they’re golden brown, then remove them and set them aside.

Next I reduce the heat to medium and sauté the minced garlic for about 30 seconds until fragrant.

I pour in the chicken stock, scraping up the browned bits from the bottom of the pan for extra flavor.

Then I stir in the Dijon mustard and dried thyme, bringing it to a gentle simmer.

I return the chicken to the skillet, reduce the heat to low, cover it, and let it simmer for 15 minutes until the chicken is fully cooked.

I stir in the heavy cream and let it simmer uncovered for another 3–4 minutes.

If I want the sauce thicker, I add the cornstarch slurry and cook it for an additional 1–2 minutes.

Finally, I garnish with fresh parsley and serve hot.

Servings and timing

This recipe makes 4 servings and takes just 35 minutes total—10 minutes of prep time and 25 minutes of cooking time. Each serving contains about 365 kcal, making it a hearty but balanced choice for dinner.

Variations

I like how versatile this dish is. Sometimes I swap chicken thighs for chicken breasts if that’s what I have. I’ve also stirred in mushrooms or spinach for added texture and nutrition. For a dairy-free version, I’ve used coconut cream instead of heavy cream, which gives it a slightly different but equally delicious flavor. If I’m craving extra heat, I’ll add a pinch of red pepper flakes.

Storage/Reheating

I store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm it gently in a skillet over medium heat, adding a splash of chicken stock or cream if the sauce has thickened too much. It also reheats well in the microwave in short intervals, stirring in between.

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FAQs

How can I tell if the chicken is fully cooked?

I always check that the internal temperature of the chicken reaches 165°F (74°C) using a meat thermometer. The juices should also run clear when pierced.

Can I use chicken breasts instead of thighs?

Yes, I can substitute chicken breasts, but I make sure to adjust the cooking time since breasts cook a bit faster than thighs and can dry out if overcooked.

What can I serve with this creamy garlic chicken?

I love serving this with mashed potatoes, rice, or pasta to soak up all that rich sauce. A side of roasted vegetables or a green salad works great too.

Is this recipe suitable for meal prep?

Absolutely. I often make a batch ahead of time and store it in the fridge. It reheats beautifully and makes a satisfying lunch or dinner later in the week.

How do I thicken the sauce without cornstarch?

If I don’t want to use cornstarch, I let the sauce simmer uncovered a bit longer to reduce naturally. Adding a bit more cream or grated parmesan cheese also helps thicken it.

Conclusion

This creamy garlic chicken skillet is a simple yet flavorful dish I keep coming back to. With minimal ingredients and only one pan to clean, it’s perfect for any night of the week. Whether I’m cooking for family or just myself, the cozy, garlicky cream sauce always hits the spot.

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