Creamy Garlic Chicken

01Method

1. 1

   In a resealable gallon-sized bag, mix together the herb seasoning, salt, pepper, granulated garlic, and flour until combined.

2. 2

   Heat butter and olive oil together in a large nonstick skillet over medium heat. Pat the chicken thighs dry with paper towels, then drop them into the seasoned flour bag, seal, and shake until each piece is well coated.

3. 3

   Once the butter has melted and stopped foaming, add the chicken and cook until golden brown on the outside, cooked through with no pink remaining, and the juices run clear — about 4 to 5 minutes per side. An instant-read thermometer should register 165°F (74°C) at the center. Transfer to a plate and cover to keep warm.

4. 4

   In the same skillet, add the smashed garlic cloves. Lower the heat to medium-low and stir frequently for no more than 1 minute, just until the garlic becomes fragrant.

5. 5

   Pour the cream into the skillet, scraping up any browned bits from the bottom of the pan. Add the chicken broth and stir to combine. Raise the heat to medium, bring to a boil, and cook — stirring occasionally — until the sauce reduces by half, approximately 10 minutes.

6. 6

   Taste the garlic cream sauce and adjust seasoning as needed. Return the chicken to the skillet, along with any resting juices, and let everything heat through. Finish with a scatter of fresh parsley before serving.