Ingredients:

  • 1.5 lb boneless, skinless chicken thighs
  • 2 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1 cup heavy cream (36% fat)
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil (for searing)

Instructions:

  1. Pat the chicken thighs dry and season generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat.
  2. Sear the chicken thighs for 5-7 minutes per side, until deeply golden brown and cooked through (internal temperature 165°F / 74°C). Remove the chicken from the skillet and set aside.
  3. Reduce the heat to medium. Add butter to the skillet, scraping up any brown bits. Sauté the minced garlic for 1 minute until fragrant. Do not burn the garlic.
  4. Pour in the heavy cream and bring to a gentle simmer. Reduce heat to low. Stir in the grated Parmesan cheese gradually until the sauce is smooth and thickened. Taste and adjust salt and pepper if necessary.
  5. Return the cooked chicken thighs to the sauce and coat completely. Simmer for 1-2 minutes to reheat the chicken. Serve immediately.