15-Minute Creamy Garlic Herb Chicken
Chicken thigh are quickly seared to perfection over medium-high heat. Then a creamy pan sauce made using the juices and a few ingredients for a flavorful meal in 15 minutes flat.
Equipment
- Large skillet
- Whisk
Ingredients
- 1 lb Boneless skinless Chicken thighs
- 2 garlic cloves chopped
- 1 cup Chicken broth or water plus more, if needed
- 1 1/2 tsp garlic herb seasoning divided
- 2 tbsp fresh minced herbs parsley, chives, tarragon, etc.
- 4 oz of soft cheese, sliced in 4 pieces goat cheese or cream cheese.
- Salt(optional) only if your seasoning blend is salt free
- Pepper
- Oil
Instructions
Start the Chicken
- Pat chicken dry with paper towels. On both sides drizzle with oil and season with salt, pepper, and 1/2 teaspoon of your chosen herb seasoning blend.
- Arrange chicken in a large cold skillet. Now, heat the skillet over medium-high heat. Don't touch or move the chicken at all.
- Cook chicken for 8 minutes on the first side.
Prepare for the sauce
- While the chicken is cooking, chop your two garlic cloves and set aside.
- If using fresh herbs, roughly chop 1-2 tablespoons and set aside.
- Make sure you have your cheese, remaining 1 teaspoon of seasoning, and water or broth out and ready to use.
Finish cooking the chicken
- After 8 minutes, the chicken is ready to flip.
- Flip chicken and cook for another 2 minutes on the second side.
- After two minutes, the chicken should be fully cooked, but always temp to ensure doneness. Remove chicken for pan and set aside.
Make the Sauce
- Turn the skillet down to low heat.
- Add in 1 tablespoon of oil, chopped garlic, and remaining teaspoon of seasoning blend. Cook stirring constantly for 30 seconds until fragrant.
- Using only 1/4 cup of water or broth, add your liquid of choice to the pan to degalze for 1 minute. Whiling stirring constantly, be sure to use your spoon to scrap up any chicken bits on the bottom of the pan.
- Add in your cheese one piece at a time while whisking to break up. Once all your cheese has been added, slowly whisk in remaining water or broth until sauce has reached desired consistency. Add an extra splash or two if sauce is too thick.
- Turn off heat and add in fresh or dried herbs. See notes if using dried herbs. Taste sauce and adjust seasoning as needed.
- Place chicken and any jucies back into the pan, flip to coat or spoon sauce over chicken.
- Serve and enjoy
Notes
Chicken always needs to reach an internal temperature of 165 degrees for safe serving.
I've only use goat cheese or cream cheese for this. You can use another soft cheese of your choice if you like.
If you're finishing with dried herbs, only use about a 1/2 teaspoon.