This Creamy Garlic Parmesan Chicken Is Always Gone First
Every time there’s a potluck or family dinner, I get asked to bring my creamy garlic parmesan chicken. The sauce is what gets people talking—rich, garlicky, and loaded with parmesan. I start by seasoning chicken thighs with salt, pepper, and a little smoked paprika, then sear them in a hot skillet until golden. Remove the chicken, toss in a heap of minced garlic, and let it get fragrant (don’t let it burn). Pour in a splash of chicken broth and scrape up the browned bits, then add heavy cream and lots of grated parmesan. Simmer until it thickens, then return the chicken to the pan and let it finish cooking in the sauce.
One tip: let the sauce bubble gently so it doesn’t break. Serve it over rice or pasta, and make sure there’s bread to mop up the extra sauce.
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