Description
A comforting and flavorful oven baked chicken dish featuring crispy skin and a rich garlic Parmesan cream sauce, perfect for family dinners or special occasions.
Ingredients
8 bone-in, skin-on chicken thighs (about 2.5–3 pounds / 1.1–1.4 kg)
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon paprika
1 teaspoon dried thyme
1 teaspoon dried Italian seasoning
2 tablespoons olive oil
4 cloves garlic, minced
1 small yellow onion, finely chopped
1 cup (240 ml) chicken broth
1 cup (240 ml) heavy cream
1/2 cup (50 g) freshly grated Parmesan cheese
1 tablespoon Dijon mustard
1 teaspoon cornstarch mixed with 1 tablespoon water (optional)
2 tablespoons chopped fresh parsley
Instructions
Preheat oven to 400°F (200°C).
Pat chicken thighs dry and season with salt, pepper, paprika, thyme, and Italian seasoning.
Heat olive oil in a large oven-safe skillet over medium-high heat. Sear chicken skin-side down for 5–7 minutes until golden. Flip and cook 2 more minutes. Remove and set aside.
In the same skillet, sauté onion for 3–4 minutes. Add garlic and cook 30 seconds.
Pour in chicken broth and simmer 3–4 minutes, scraping up browned bits.
Stir in heavy cream, Parmesan cheese, and Dijon mustard. Add cornstarch slurry if desired and simmer until slightly thickened.
Return chicken to skillet skin-side up.
Transfer skillet to oven and bake 25–30 minutes until chicken reaches 165°F (74°C).
Rest 5 minutes, garnish with parsley, and serve.
Notes
For extra crispy skin, broil for 2–3 minutes at the end of baking.
Boneless thighs can be used; reduce baking time to 18–22 minutes.
Store leftovers in the refrigerator up to 4 days or freeze up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes