For the chicken
- 2 pounds boneless chicken thighs
- Olive oil for cooking
- Salt and pepper to taste
For the creamy sauce
- A drizzle of olive oil
- 4 cloves garlic minced
- 2 cups chicken broth
- Fresh thyme or dried thyme to taste
- 1 teaspoon red pepper flakes adjust to your preferred spice level
- 1 cup heavy cream
- ¼ cup grated Parmesan cheese
- salt & pepper to taste
Cook the chicken. Season the chicken thighs with salt and pepper. Grill them on a cast-iron grill or Blackstone until cooked through and nicely browned. You can also cook them in a skillet on the stovetop. Transfer the cooked chicken to a baking dish.Sauté the garlic. In a pan, drizzle a little olive oil over medium heat. Add the minced garlic and sauté until softened and translucent, being careful not to burn it.Make the sauce. Pour in the chicken broth and add the thyme and red pepper flakes. Stir in the heavy cream and Parmesan cheese.Simmer. Let the sauce simmer gently for about 5 minutes, stirring occasionally, until everything is well combined.Bake. Pour the creamy garlic Parmesan sauce over the chicken in the baking dish. Return the dish to the oven at 375°F for approximately 15 minutes, until the sauce is bubbling and the chicken is heated through. If your chicken wasn't fully cooked before baking, allow additional time and make sure it reaches an internal temperature of 165°F.Serve and enjoy! Spoon the creamy sauce over the chicken and serve warm with your favorite sides.
