Creamy Garlic Parmesan Asiago Chicken Thighs

Creamy Garlic Parmesan Asiago Chicken Thighs

Ingredients

  • 4 bone-in, skin-on chicken thighs
  • 1 tbsp olive oil
  • 1½ tbsp butter
  • 4 cloves garlic (minced)
  • ½ cup dry white wine (like Pinot Grigio or Sauvignon Blanc)
  • ¾ cup heavy cream
  • ⅓ cup grated parmesan
  • ⅓ cup shredded asiago
  • ¾ tsp Italian seasoning
  • ¾ tsp SPG with a Kiss of Onion
  • ¼–½ tsp crushed red pepper (optional)
  • Salt & pepper (to taste)
  • Fresh parsley (finish)

Instructions

Sear it right

Season thighs with SPG + pepper.

Sear skin-side down until crispy (5–7 min), flip 3–4 min. Remove.

Deglaze = flavor bomb

Melt butter → add garlic (30 sec).

Pour in white wine → scrape up all those browned bits.

Let it simmer 2–3 min to reduce slightly.

Creamy magic

Add heavy cream → keep heat low.

Stir in parmesan + asiago until smooth and thick.

Bring it together

Add Italian seasoning + red pepper.

Return chicken (skin up), spoon sauce around it.

Finish

Simmer 10–15 min or bake at 375°F for 15 min until done.

Garnish with parsley.

Pro Tips

Wine adds depth + balances the richness—don’t skip reducing it.

Keep heat low after cheese goes in to avoid breaking the sauce.

Best served over pasta, mashed potatoes, or grilled veggies.

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