Garlic Chicken Thighs
I love making recipes that make cheap cuts of meat taste great. This was one of those recipes where we had no leftovers and everyone loved it. And what isn’t to love about these ingredients and how they come together. You will probably see a theme with my seasonings. I am pretty basic I guess, but it works.
When chicken thighs are on sale, I buy an extra package. I don’t like having an empty freezer. When meat is on sale, I buy an extra package when I can. This also helps me when I want to make up some freezer meals. If your family likes garlic, give this recipe a try.
Chicken thighs are a fatty piece of meat. These are great for those on a keto or low carb diet. I follow the trim healthy mama diet, so for me, these are an s. They are great to prep ahead. You can do all of the work up to putting your chicken thighs in the oven and keep in the fridge to finish later in the week OR freeze at that moment.
If you have followed me for a little while, you know that I am a huge proponent of making ahead foods. This “trick” really helps me stay on plan. I am not perfect at this, but I do try. I lost over 40 lbs following this plan. It wasn’t easy at first but I learned that trim healthy mama isn’t a diet, it is a true lifestyle.
Garlic Chicken Thighs
Ingredients
- 6-8 Chicken Thighs Bone-in, skin on
- 1/2 t Salt
- 1/4 t Black Pepper
- 1/4 t Garlic Powder
- 1/4 t Smoked Paprika
- 1/4 t Onion Powder
- 2-3 T Fat of choice I used red palm oil
- 1/4 C Chicken Broth
- 1/4 C Heavy Cream
- 2 T Minced Garlic
Instructions
- Heat up your large skillet over medium high heat.
- Mix seasonings together and coat your chicken.
- Add 1 tablespoon of your choice of fat to the skillet. When melted place your chicken thighs in the skillet. Allow them to cook for about 5 minutes before turning over.
- Cook for another 5 minutes and remove to a plate. If you think your skillet need it, add another tablespoon of the fat.
- Reduce heat to medium and add another tablespoon of fat the skillet. Add your minced garlic and cook for about 2 minutes. Add your chicken broth and cook for about 4 minutes. Stir and scrape up any bits.
- Add your cream and allow to heat through.
- When your cream mixture is heated through, remove from the heat. If your skillet is oven safe, use tongs to put your chicken in the skillet. If your skillet isn't oven safe, place thighs in a baking dish and pour the cream mixture on top of the chicken thighs.
- Bake in a 350 degree preheated oven for 20-30 minutes, until the thighs are cooked through. You want your chicken to be at 165 degrees. Serve hot with your choice of sides. I served it with roasted veggies for a nice trim healthy mama s.
