Creamy Parmesan Chicken

Debney
Oct 5
2 min read

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This Creamy Parmesan Chicken is a one-pan recipe built for flavor and simplicity. The chicken gets seared until golden and crisp, then finished in a rich cream sauce made with Parmigiano Reggiano, garlic, and herbs. It’s cozy, rustic, and perfect for nights when you want something that looks and tastes like it came from a restaurant — without leaving your kitchen.

The technique is straightforward: dry the chicken skin, build a well-seasoned sear, and let the sauce do the rest. The result is crispy, juicy chicken in a glossy, flavorful sauce that’s ideal for spooning over rice, pasta, or alongside charred broccolini.

This recipe uses just a handful of ingredients but relies on solid technique. The key is patience during the sear — let the chicken sit undisturbed until the skin turns a deep golden brown. The sauce then comes together right in the same pan, picking up all the caramelized bits for maximum flavor.

WHAT YOU'LL NEED (scroll to full ingredient list)

DIRECTIONS

STEP 1: CHICKEN

Pat dry chicken thighs. Immediately before searing, coat with olive oil and seasoning.
- For best crispy-skin results, place the chicken on a Wire Rack and refrigerate uncovered overnight to let the skin dry out.

STEP 2: SEAR

Heat skillet medium-high.
Sear chicken skin-side down 6–7 minutes until golden and crisp, flip and cook 4 minutes. Set aside (chicken won’t be fully cooked yet).

STEP 3: AROMATICS

In same pan, sauté garlic, thyme, and chili flakes 30–45 seconds until fragrant.

STEP 4: SAUCE

Deglaze with chicken broth, scraping browned bits from the pan.
Reduce slightly.
Stir in heavy cream, butter, lemon juice, and Parmigiano.
Simmer gently 2–3 minutes.

STEP 5: SIMMER

Return chicken to pan, cover, and simmer on low 8–10 minutes until chicken reaches 175°F.

STEP 6: FINISH

Spoon sauce over chicken and garnish with parsley and extra Parmigiano Reggiano.

INGREDIENTS

Makes 4 servings

4–5 chicken thighs (bone-in, skin-on)

SEASONING

1 tsp kosher salt
1/2 tsp coarse black pepper
1 tsp smoked paprika
1/2 tsp dried oregano
1/2 tsp dried sage
1/2 tsp onion powder
1/8 tsp cayenne powder
1 TBSP olive oil

SAUCE

1 TBSP olive oil
3 cloves garlic, minced
1 tsp thyme
1/2 tsp red pepper flakes
1 C chicken broth
3/4 C heavy cream
2 TBSP unsalted butter
1/3 C grated and packed Parmigiano Reggiano (about 35 grams)
Juice of 1/2 lemon
2 TBSP chopped parsley

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