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One-Pan Garlic Butter Parmesan Chicken Thighs (Seared & Baked)

Tuscan stuffed chicken in creamy garlic shallot sauce on a plate.
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With only about 15 minutes of hands-on prep, these chicken thighs sear up crisp before finishing in the oven in a rich garlic butter parmesan sauce. Juicy, tender, and full of flavor, they’re an effortless yet impressive dinner that practically cooks itself.

Ingredients

Units Scale
  • 6 bone-in, skin-on chicken thighs
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 cloves garlic, minced
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 cup chicken stock (or broth)
  • 1/2 cup heavy cream
  • 1/4 cup freshly grated Parmesan cheese

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Pat the chicken thighs dry with paper towels and place them in a large mixing bowl.
  3. Add the olive oil, garlic powder, onion powder, kosher salt, and black pepper to the bowl. Toss thoroughly with your hands to coat the chicken evenly.
  4. Heat a large cast-iron skillet over medium-high heat. Once hot, add the chicken thighs skin-side down. Sear for 6–8 minutes, or until the skin is deeply golden and crisp. Flip and cook for 2 more minutes.
  5. Transfer the chicken to a rack set over a sheet pan or a plate to rest while you prepare the sauce.
  6. Drain excess fat from the skillet, leaving about 1–2 tablespoons. Reduce heat to medium.
  7. Add the butter to the skillet. Once melted, add the minced garlic and cook for 30 seconds, stirring constantly, until fragrant.
  8. Sprinkle in the flour and whisk continuously for 1–2 minutes to make a light roux.
  9. Slowly pour in the chicken stock, whisking to scrape up any browned bits. Cook for 1–2 minutes until slightly thickened.
  10. Stir in the heavy cream and continue cooking for 2–3 minutes until the sauce begins to thicken.
  11. Remove the skillet from heat and stir in the parmesan cheese until melted and smooth.
  12. Nestle the chicken thighs back into the skillet, spooning some sauce over the top.
  13. Transfer the skillet to the preheated oven and bake 25–30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
  14. Remove from the oven, let rest for 5 minutes, then serve warm with rice, buttered peas and carrots, or your favorite sides.

Equipment

Find it online: https://foodienoise.com/garlic-butter-parmesan-chicken-thighs/