Dive into the comfort of Creamy Garlic Butter Chicken tonight! 
Rich, garlicky, and utterly satisfying – perfect for a cozy dinner. 
Ingredients:
8 bone-in skin-on chicken thighs
1 can (400 g/14 ounces) chickpeas, drained
3 garlic cloves, minced
1 whole garlic head
½ cup (100 ml) dry white wine
½ cup (100 ml) low sodium chicken broth
¾ cup (200 ml) half and half or light cream (20% fat), at room temperature
40 g (1.5 oz) grated Parmesan
1 tsp mild mustard
3 tbsp olive oil
1 tbsp unsalted butter
Salt to taste
2 tsp freshly ground black pepper
5 thyme sprigs or 1 tsp dried thyme
10 sage leaves or 1 tsp dried sage
Seasoning for the Chicken:
½ tsp each: smoked paprika, ground cumin, dried thyme, dried sage, chili flakes, salt, black pepper
1 tbsp olive oil
1 garlic clove, minced
Directions:
Combine the ingredients for the chicken seasoning. Rub the chicken thighs with the seasoning until they’re well-coated. Set aside.
Mince the 3 garlic cloves.
Preheat the oven to 200°C/400°F.
Heat olive oil in a large oven-proof skillet over medium-high heat. Add chicken thighs and sear both sides until golden brown, about 5 minutes per side. Transfer onto a clean plate. Remove excess oil, leaving the brown bits in the skillet.
Reduce heat to low, add butter, freshly ground black pepper, and minced garlic. Stir until butter is melted and foaming, but not browned, about 2 minutes.
Deglaze with white wine, cook until reduced and no raw alcohol aroma remains, about 3 minutes. Add chicken broth and mustard. Bring to a boil.
Add half-and-half, stir in chickpeas and Parmesan. Season with salt.
Return chicken to the skillet. Sprinkle with thyme and sage. Trim the top off the head of garlic to expose the tops and nestle upside-down between the chicken.
Place the skillet in the oven and roast until completely cooked through, about 30 minutes.
Squeeze out 2 or 3 roasted garlic cloves and add them to the sauce, smash with a fork. Enjoy!
Prep Time: 10 minutes | Cooking Time: 40 minutes | Total Time: 50 minutes
Kcal: 390 kcal | Servings: 4 servings