Description
Golden crispy chicken nestled in a rich, creamy sauce. This comforting dish is my family’s favorite, simple enough for weeknights, special enough for friends!
Ingredients
Scale
- For the Crispy Chicken:
- 4–6 bone-in, skin-on chicken thighs
- 1/2 cup all-purpose flour
- Flavor Boosters & Seasonings:
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp smoked paprika
- 1 tsp salt (plus more to taste)
- 1/2 tsp freshly ground black pepper (plus more to taste)
- For the Creamy Sauce:
- 2 tbsp unsalted butter (divided)
- 1 1/2 cups heavy cream
- 1 cup chicken broth
- 1/2 cup grated Parmesan cheese
- Finishing Touches:
- 1 tbsp olive oil (for searing)
- Fresh parsley, chopped (for garnish, optional)
Instructions
- Prep the Chicken for Crispy Golden Perfection:: First things first, pat those chicken thighs super, super dry with paper towels. This is crucial for getting that amazing golden crispy skin, honestly! Sprinkle them generously with salt, pepper, garlic powder, onion powder, and smoked paprika. Make sure every crevice gets some love. I sometimes forget to season under the skin, and then I’m like, “oops, missed a spot!” Don’t be me. Get it everywhere, then dredge each piece in flour, shaking off any excess. You want a light coating, not a thick cakey one.
- Sear Your Golden Crispy Chicken:: Heat a large, heavy-bottomed skillet (my cast iron is a workhorse for this!) over medium-high heat. Add a tablespoon of butter and a splash of oil. Once it’s shimmering, carefully place the chicken thighs skin-side down. Don’t overcrowd the pan, please! You might need to do this in batches. Let them sear for 6-8 minutes without touching them, until that skin is deep golden brown and super crispy. This is where the magic happens, and the smell starts to fill the kitchen – it’s divine!
- Flip and Finish the Chicken:: Flip the chicken pieces over and sear on the other side for another 5-7 minutes, until they’re nicely browned and cooked through. If you’re unsure, use a meat thermometer; it should read 165°F (74°C). I’ve definitely undercooked chicken before, which is a total bummer, so a thermometer is your best friend here. Once done, transfer the beautiful golden crispy chicken to a plate and tent it loosely with foil. Let it rest while we make that dreamy sauce – resting is important, gives the juices a chance to redistribute!
- Deglaze for the Creamy Sauce:: Now, for the good stuff! Don’t clean that pan; all those browned bits (the fond!) are pure flavor. Reduce the heat to medium-low. Add another tablespoon of butter to the pan. Once melted, pour in the chicken broth, scraping up all those glorious bits from the bottom of the skillet with a wooden spoon. This is called deglazing, and it’s where so much of the depth of our creamy sauce comes from. Let it simmer for a minute or two, letting the flavors meld and the liquid reduce slightly. It’ll smell so savory!
- Whisk in the Cream for Our Golden Crispy Chicken:: Slowly whisk in the heavy cream. I usually do this in a steady stream, stirring constantly to make sure it incorporates smoothly. Bring the sauce to a gentle simmer, but don’t let it boil vigorously; cream can separate if it gets too hot, and we don’t want that! Let it thicken for about 3-5 minutes, stirring occasionally. It should coat the back of a spoon. This is where I sometimes get impatient and turn the heat up too high, oops, learned my lesson there!
- Finish and Serve Your Golden Crispy Chicken with Creamy Sauce:: Remove the pan from the heat and stir in the grated Parmesan cheese. Keep stirring until it’s fully melted and the sauce is smooth and glossy. Taste and adjust seasonings – you might need a little more salt or pepper. Carefully nestle the golden crispy chicken back into the creamy sauce, spooning some of that deliciousness over each piece. The whole dish just looks so inviting, smells incredible, and feels like a warm hug. Garnish with a sprinkle of fresh parsley if you’re feeling fancy, and serve immediately!