Creamy Garlic Chicken

Name: Creamy Garlic Chicken
Prep time: 8 min
Cook time: 12 min
Total time: 20 min
Yield: 3
Cuisine: French
Ingredients: 2 teaspoons herbes de Provence; 1/2 teaspoon kosher salt; 1 teaspoon freshly ground black pepper; 1 pound boneless, skinless chicken thighs; 2 tablespoons olive oil; 1 tablespoon minced garlic; 1 tablespoon Dijon mustard; 1 tablespoon apple cider vinegar; 2 tablespoons unsalted butter; 8 garlic cloves, chopped; 1/4 cup water; 1/4 cup heavy whipping cream

Recipe GLPR4d89b4503ee2ae

French

Main Course

20 min

525 cal

Servings: 3

Stovetop

SNAP eligible

Quick and elegant pan-seared chicken thighs finished in a silky garlic cream sauce with Dijon mustard and herbes de Provence. Ready in just 20 minutes, this restaurant-quality dish delivers tender chicken and luxurious flavor for an easy weeknight dinner.

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Ingredients

2 teaspoons herbes de Provence

1/2 teaspoon kosher salt

1 teaspoon freshly ground black pepper

1 pound boneless, skinless chicken thighs

2 tablespoons olive oil

1 tablespoon minced garlic

1 tablespoon Dijon mustard

1 tablespoon apple cider vinegar

2 tablespoons unsalted butter

8 garlic cloves, chopped

1/4 cup water

1/4 cup heavy whipping cream

Directions

Pat the chicken thighs dry with paper towels. In a small bowl, combine herbes de Provence, kosher salt, and black pepper to create a seasoning blend.
Season both sides of the chicken thighs generously with the herb mixture.
Heat olive oil in a large skillet over medium-high heat until shimmering. Place the seasoned chicken thighs in the pan and sear for 5-6 minutes on the first side without moving them, until golden brown.
Flip the chicken and sear the other side for 4-5 minutes until the chicken reaches an internal temperature of 165°F. Remove the chicken from the skillet and set aside on a clean plate.
In the same skillet, melt butter over medium heat. Add the chopped garlic cloves and minced garlic, stirring constantly for about 1 minute until fragrant, being careful not to burn the garlic.
Add the Dijon mustard and apple cider vinegar to the skillet, stirring well to combine with the garlic and butter.
Pour in the water, scraping the bottom of the skillet with a wooden spoon to deglaze and incorporate any browned bits.
Stir in the heavy whipping cream and bring the sauce to a gentle simmer for about 1-2 minutes until slightly thickened.
Return the cooked chicken to the skillet, nestling it into the cream sauce. Simmer for 1-2 minutes to heat through and allow the chicken to absorb the flavors.
Taste and adjust seasoning with additional salt and pepper if needed. Serve the chicken thighs warm, spooning the creamy garlic sauce over the top.

Comments

Grocery List Plus Editorial Staff4.5

This dish hits the target: chicken thighs are cheap and widely available at every Charlotte chain, and the other ingredients (mustard, vinegar, cream, butter) are pantry staples. Twenty minutes is honest for a weeknight—sear the thighs, build a quick pan sauce, done. The real cost driver is heavy cream at roughly $3 to $4 per quart, which means expect $1 to $1.50 per serving just for that ingredient, pushing total cost toward $3.50 to $4 per person; herbes de Provence is the only item that might not sit in every pantry, though Harris Teeter and Food Lion both stock it in the spice aisle for under $4. Chicken thighs reheat well in their own sauce, making this forgiving for next-day lunch, and the dish suits a family without fussiness—no constant stirring, no flipping technique.