Description
A one-skillet weeknight hero that stays light without skimping on flavor, featuring juicy chicken thighs, garlic, and a hint of Parmesan.
Ingredients
Scale
- 680 g (1.5 lb) boneless, skinless chicken thighs
- 1 tsp (5 g) kosher salt
- ½ tsp (1 g) freshly ground black pepper
- 2 tbsp (30 ml) extra-virgin olive oil
- 3 cloves (9 g) minced garlic
- 120 ml (½ cup) low-sodium chicken broth
- 1 tbsp (15 ml) fresh lemon juice
- 60 ml (¼ cup) low-fat milk or 10% cream
- 40 g (½ cup) finely grated Parmesan cheese
- Fresh parsley, chopped
- Red pepper flakes (optional)
Instructions
- Prepare the chicken: Pat chicken dry and season with salt and pepper. Let rest for 5 minutes.
- Sear the chicken: Heat olive oil in a skillet over medium-high heat until shimmering. Sear chicken for 3–4 minutes per side until golden brown.
- Build the sauce: Lower heat, add minced garlic and sauté until fragrant. Add chicken broth and lemon juice to deglaze the pan.
- Finish the sauce: Stir in milk and Parmesan. Simmer gently until slightly thickened.
- Return chicken to skillet and roast in oven or cover and cook on stovetop until chicken reaches 74°C (165°F).
- Rest and garnish: Let chicken rest before serving. Sprinkle with parsley and red pepper flakes if using.
Notes
Use fresh garlic for the best flavor. For dairy-free, swap milk with unsweetened almond milk and nutritional yeast.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2 g
- Sodium: 420 mg
- Fat: 16 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 0 g
- Protein: 36 g
- Cholesterol: 110 mg