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Black Garlic Cream Sauce Chicken Thighs #chickenthighs #blackgarlic #creamsauce #weeknightmeal | The Missing Lokness

Black Garlic Cream Sauce Chicken Thighs

Course Dinner
Cuisine American
Keyword black garlic, chicken, comfort food, dinner, one pot
Servings 2 servings
Author Lokness


  • 4 skin-on, bone-in chicken thighs (about 1½ lbs)
  • 1 tablespoon olive oil
  • 6 tablespoons water (divided)
  • 2 - 3 cloves black garlic (peeled and minced)
  • ¾ cup half and half (half milk half heavy cream)
  • teaspoons dried oregano
  • ½ cup parmesan cheese (grated)
  • cup baby spinach
  • Salt
  • Ground black pepper


  • Pat dry the chicken thighs with paper towels. Season with salt and pepper.
  • In a medium cast-iron or nonstick skillet over medium-high heat, warm the olive oil. Add chicken with skin side down and cook for 12 - 13 minutes, without moving them. Check the chicken at about 8 minutes. If the skin is getting too dark, turn the heat down a little. Turn the chicken over and cook for another 10 - 12 minutes. Remove the chicken to a large plate.
  • In the same skillet, reduce the heat to medium-low heat. Use a couple paper towels to wipe off the fat. Add 3 tablespoons water and scrap the brown bits with a wooden spatula. Add black garlic and sauté for 1 minute. Pour in half and half, oregano and 3 more tablespoons of water. Bring to a boil. Add the cheese and stir until melted. Season with salt & pepper to your own taste. Return the chicken to the pan and cook for 4 minutes. Add spinach and cook until just wilted. Transfer chicken and spinach to serving plates. Scoop sauce over the chicken. Serve with rice or couscous.


  1. Black garlic that I use comes in a bulb, just like regular garlic. Peel them and take out the flesh. Use raw or cook. You can find them in some supermarkets, like Bristol Farms and sometimes in Japanese supermarkets. There are also available online too. I know they are much more expensive than regular garlic, but you can't get that unique flavors else where. Store black garlic in a ziploc bag and in the fridge for a few months.
  2. After you put the chicken (skin-side down) in the skillet, do not move them. The skin will stuck to the pan and it's ok. Once the skin is golden brown and crisp, the thigh will be easy to move.
  3. If you don't feel like cooking the chicken on stove top or you hate chicken fat splatter all over the kitchen, you can bake them in 400˚F (200˚C) oven for about 30 minutes. If there is any dripping, add to the skillet and finish the sauce on stove top.
(Adapted from Gimme Delicious)