Description
Indulge in this creamy, savory oven-baked chicken thighs dish that combines rich flavors with minimal effort.
Ingredients
Scale
- 6 bone-in, skin-on chicken thighs (about 3 lbs)
- Salt, to taste
- Pepper, to taste
- 1–2 tablespoons oil
- 3–4 cloves minced garlic
- 1 small shallot, chopped
- 1/2 cup chicken stock
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Dijon mustard
- Fresh thyme, to taste
- Squeeze of lemon juice
- Fresh parsley, for garnish
- Smoked paprika, to taste
Instructions
- Pat chicken thighs dry and season with salt, pepper, and smoked paprika.
- In a hot oven-safe skillet, sear thighs skin-side down with oil for 6-8 minutes until deeply browned, then flip and cook for 2 minutes.
- Remove thighs, then sauté minced garlic and shallot in the same pan.
- Deglaze the pan with chicken stock, then add heavy cream, Parmesan, Dijon mustard, and thyme, whisking together.
- Nestle the thighs back into the sauce and bake uncovered at 400°F (200°C) for 20-25 minutes until internal temperature reaches 165°F (74°C).
- Finish with a squeeze of lemon and garnish with fresh parsley before serving.
Notes
To achieve the crispiest skin, dry chicken thoroughly before seasoning and refrigerate uncovered for 20-30 minutes.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 thigh
- Calories: 450
- Sugar: 2g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 35g
- Cholesterol: 80mg