# Creamy Garlic Chicken Thighs in Parmesan Sauce > Bone-in chicken thighs seared crisp, then simmered in a creamy garlic parmesan sauce. 7.5g net carbs a serving, ready in about an hour. Source: https://www.lowcarbdiet.solutions/creamy-garlic-chicken-thighs-in-parmesan-sauce/ [Recipes › Dinner](https://www.lowcarbdiet.solutions/keto-and-low-carb-recipes/) ## Creamy Garlic Chicken *Thighs in Parmesan Sauce* Skin-on chicken thighs seared crisp, then simmered in a garlic parmesan cream sauce with no flour or cornstarch involved. 7.5g net carbs a serving. ![Ania](https://www.lowcarbdiet.solutions/ania-founder.jpg) **Recipe by Ania**Published May 2026 · 4 servings [Jump to recipe ↓](#recipe-card) ![Creamy garlic chicken thighs in a skillet, coated in a parmesan garlic sauce](https://www.lowcarbdiet.solutions/wp-content/uploads/2026/05/ready-creamy-garlic-chicken-thighs-in-parmesan-sauce--980x653.webp) Low carb · Gluten free ## The sauce comes from the pan, not a can. Searing the chicken thighs skin-side down first does two jobs at once: it renders some of the fat and leaves browned bits stuck to the skillet, which become the base of the sauce once broth gets poured in and scraped up. From there, heavy cream and parmesan thicken on their own as they simmer, so there's no flour or cornstarch slurry doing the work. That's what keeps a genuinely rich sauce from adding much carbohydrate. Bone-in, skin-on thighs also stay juicier through the simmer than boneless breast would, which matters more here since the chicken cooks a second time once it goes back into the sauce. ## Creamy Garlic Chicken Thighs in Parmesan Sauce Crispy-skinned chicken thighs in a rich garlic parmesan sauce. ![Creamy garlic chicken thighs in parmesan sauce, close up in the skillet](https://www.lowcarbdiet.solutions/wp-content/uploads/2026/05/ready-creamy-garlic-chicken-thighs-in-parmesan-sauce--500x500.webp) Prep **15 min** Cook **45 min** Total **1 hr 5 min** Serves **4** Scale ### Ingredients - 2 lbs bone-in chicken thighs - 1 cup heavy cream - 1 tsp garlic powder - 2 tbsp unsalted butter - 1 tbsp olive oil - 8 garlic cloves, minced - ¾ cup chicken broth - 1 cup grated parmesan cheese - 1 tsp Italian seasoning - 1 tbsp fresh parsley, chopped - ¼ tsp red pepper flakes, optional - sea salt, to taste - black pepper, to taste ### Instructions 1. 1 Pat the chicken thighs dry with paper towels. Season both sides with salt, black pepper and garlic powder. 2. 2 Heat the olive oil and 1 tablespoon of the butter in a large high-sided skillet over medium heat. 3. 3 Add the chicken thighs skin-side down and cook for 6 to 7 minutes, until the skin is golden and crispy. Flip and cook 5 minutes more, then transfer the chicken to a plate. 4. 4 Reduce the heat to medium-low. Add the remaining butter and the minced garlic to the skillet. Cook for 30 seconds, until fragrant, stirring constantly so the garlic doesn't burn. 5. 5 Pour in the chicken broth and scrape up the browned bits from the bottom of the skillet. 6. 6 Stir in the heavy cream, parmesan cheese, Italian seasoning and the red pepper flakes if using. Simmer for 3 to 4 minutes, until the sauce thickens slightly. 7. 7 Return the chicken thighs to the skillet. Spoon the sauce over the top and simmer for 15 to 20 minutes, until the chicken reaches an internal temperature of 165°F. 8. 8 Remove from the heat and sprinkle with fresh parsley before serving. ### Nutrition per serving **827** calories **41 g** protein **70 g** fat **7.5 g** net carbs Net carbs here means total carbohydrate (8g) minus fiber (0.5g). There are no sugar alcohols in this recipe, so nothing else is subtracted. Also per serving: 2g sugar, 30g saturated fat, 771mg sodium. Nutrition is calculated from ingredient data and will vary with brands, sizes and exactly how much sauce ends up on the plate. Treat it as close, not exact. **Skin-on matters here.** Bone-in, skin-on thighs hold up better through the second simmer and give the best flavor. Boneless thighs work in a pinch but will cook faster and can dry out. **Garlic.** Fresh garlic gives a noticeably stronger flavor than jarred. Freshly grated parmesan also melts into a smoother sauce than pre-shredded. **If the sauce is too thick.** Stir in a splash more chicken broth before serving; it will also continue to thicken slightly as it cools. **Serving ideas.** Cauliflower mash, roasted broccoli or zucchini noodles all work well alongside this. **Batch note.** Store leftovers in an airtight container in the fridge for up to 3 days. ![Ania, founder of Low-Carb Diet Solutions](https://www.lowcarbdiet.solutions/ania-founder.jpg) ## Real food. Fewer complications. I share practical low-carb meals and clear guidance for people who want more stability without turning food into another full-time job. [Read my story →](https://www.lowcarbdiet.solutions/about-low-carb-diet-solutions/) ## More ways to make dinner easier. 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