Garlic Parmesan Chicken Skillet
Golden chicken thighs in a buttery garlic parmesan pan sauce, finished with lemon and parsley. The 30-minute dinner that feels like a treat.
Prep: 10 min · Cook: 20 min · Total: 30 min · Serves: 4 servings · Difficulty: Easy
Ingredients
- 6 boneless skinless chicken thighs
- Salt, pepper, smoked paprika
- 2 tbsp butter + 1 tbsp olive oil
- 6 cloves garlic, minced
- ½ cup chicken broth
- ½ cup heavy cream
- ¾ cup freshly grated parmesan
- Lemon wedges, parsley
Method
- Pat chicken dry, season generously. Sear in butter and oil over medium-high until deeply golden, about 5 minutes per side. Remove.
- Lower heat, add garlic and cook 60 seconds.
- Pour in broth, scrape up browned bits, then add cream. Simmer 2 minutes.
- Stir in parmesan until silky. Return chicken and juices to the pan.
- Spoon sauce over chicken, finish with parsley and a squeeze of lemon.
Allergen-aware substitutions
- Dairy-free: use plant butter and dairy-free parmesan.
- Gluten-free: skip the optional flour dredge or use a 1:1 GF flour.
- Peanut-free, shellfish-free, kiwi-free, pea-free by default.
Storage, reheating & freezer
Storage: Refrigerate up to 4 days.
Reheating: Warm gently over low heat with a splash of cream.
Freezer: Freeze chicken and sauce up to 2 months.
Nutrition (per serving, estimated)
- Calories: 460
- Protein: 38 g
- Carbs: 4 g
- Fat: 32 g
- Sugar: 1 g
Frequently asked
Can I make this ahead of time?
Yes — prep the ingredients up to 24 hours in advance and store in airtight containers. Cook just before serving for the cozyest texture.
What if I don’t have one of the ingredients?
See the substitutions section above. Most pantry swaps work beautifully here — this recipe was designed to be forgiving.
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Photo note: Cast iron skillet, lemon wedges, fresh parsley, warm wooden table.