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Close-up of pan-seared chicken thighs in a creamy sauce, garnished with chives and garlic.

Crispy Chicken Thighs with Cream Sauce

This recipe guides you through making crispy chicken thighs with a rich cream sauce, perfect for beginners.
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Prep Time 15 minutes
Cook Time 35 minutes
Butter Emulsification 4 minutes
Total Time 54 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 skin-on, bone-in chicken thighs about 2 pounds
  • 1.5 teaspoons Kosher salt for chicken
  • 1.5 teaspoons coarsely ground black pepper for chicken
Sauce
  • 1/3 cup champagne vinegar
  • 1/3 cup dry white wine
  • 2 shallots finely chopped
  • 1/2 lemon juice
  • 2 bay leaves
  • 1/2 cup heavy cream
  • 1/2 pound unsalted butter cubed (2 sticks)
  • 1/4 cup chives chopped
  • 1/2 teaspoon salt for sauce
  • 1 pinch pepper for sauce

Equipment

  • Oven-proof skillet
  • saucepan
  • Tongs
  • Paper towels

Method
 

  1. Preheat your oven to 450 degrees F.
  2. Pat the chicken dry with paper towels. Sprinkle both sides with 1 1/2 teaspoons each of salt and pepper.
  3. Heat an oven-proof skillet over medium-high heat. Add the chicken thighs skin-side down. Cook until the skin is golden brown, about 11 to 12 minutes.
  4. Turn off the heat. Use tongs and paper towels to remove excess fat from the skillet. Repeat until only a thin film of oil remains.
  5. Transfer the skillet to the oven and roast for 6 to 8 minutes. Flip the thighs skin-side up and roast for another 6 minutes, or until no longer pink near the bone. Remove the chicken to a plate, skin side up. Wipe out the skillet.
  6. In a saucepan, combine vinegar, wine, shallots, lemon juice, and bay leaves. Simmer until reduced to a wet paste, 8 to 10 minutes. Add cream and simmer until reduced to about 2 tablespoons.
  7. Reduce heat to low and remove bay leaves. Add butter chunks one by one, whisking constantly until melted and emulsified. Continue until all butter is incorporated, about 4 minutes. Do not let the sauce exceed 130 degrees F.
  8. If the sauce separates, remove from heat, add 2 ice cubes, and whisk until it cools and comes back together.
  9. Season the sauce with 1/2 teaspoon salt and a pinch of pepper. Transfer the sauce to the cast iron skillet, place the chicken on top, and sprinkle with chives. Serve immediately.

Notes

For best results, ensure your butter is cold when you start adding it to the sauce. This helps create a stable emulsion.

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