Creamy Braised Chicken
Indulge in the comfort of Creamy Braised Chicken, a rich and savory recipe perfect for cozy weeknight dinners or elegant gatherings. Tender, golden-browned chicken thighs are simmered to perfection in a luscious sauce made from heavy cream, chicken broth, and aromatic garlic, with a touch of fresh thyme for a fragrant finish. A hint of optional dry white wine adds depth, while caramelized onions bring a delicate sweetness to the dish. This one-pot wonder not only boasts minimal cleanup but pairs seamlessly with mashed potatoes, rice, or crusty bread to soak up every drop of the velvety sauce. Ready in just over an hour, this creamy chicken recipe will impress your taste buds and your guests alike!
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skin-on)
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion (finely chopped)
- 4 cloves garlic (minced)
- 0.5 cups dry white wine (optional)
- 1 cups chicken broth
- 1 cups heavy cream
- 1 teaspoon fresh thyme (leaves removed from stems)
- 2 tablespoons fresh parsley (chopped, for garnish)
- 1 teaspoon salt
- 0.5 teaspoons black pepper
Instructions
Pat the chicken thighs dry with paper towels and season both sides with salt and black pepper.
Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the chicken thighs, skin-side down, and cook for 5–6 minutes until the skin is golden brown. Flip and cook the other side for 3–4 minutes. Transfer the chicken to a plate and set aside.
Reduce the heat to medium and add butter to the skillet. Once melted, add the chopped onion and cook for 4–5 minutes until softened and translucent.
Stir in the minced garlic and cook for 30 seconds until fragrant.
Pour in the white wine (if using) and cook for 2–3 minutes, scraping the bottom of the skillet to deglaze and loosen any browned bits.
Add the chicken broth and bring to a simmer. Stir in the heavy cream and thyme, then return the chicken thighs to the skillet, skin-side up.
Cover the skillet with a lid and reduce the heat to low. Simmer for 30 minutes, occasionally basting the chicken with the sauce.
Remove the lid and continue cooking for an additional 10 minutes to allow the sauce to thicken slightly.
Taste the sauce and adjust seasoning with additional salt and pepper if needed. Garnish with chopped parsley before serving.
Serve the creamy braised chicken with your choice of sides, such as mashed potatoes, rice, or crusty bread, for a complete meal.
Nutrition Facts
Calories |
3315 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 271.7 g | 348% | |
| Saturated Fat | 106.0 g | 530% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1031 mg | 344% | |
| Sodium | 3750 mg | 163% | |
| Total Carbohydrate | 18.8 g | 7% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 6.6 g | ||
| Protein | 167.7 g | 335% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 179 mg | 14% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 2178 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
