Description
Juicy chicken thighs with crispy skin and a creamy sauce that brings comfort to any busy weeknight dinner.
Ingredients
Chicken Preparation
- 4 pieces Bone-in, skin-on chicken thighs (Use the thighs for better moisture.)
- 1 tablespoon Olive oil or butter (For rubbing on chicken.)
- 2 teaspoons Salt (For seasoning.)
- 1 teaspoon Black pepper (For seasoning.)
- 1 teaspoon Garlic powder (For flavor.)
- 1 teaspoon Paprika or smoked paprika (For color and smoky flavor.)
- 1 teaspoon Dried thyme or Italian seasoning (For additional flavor.)
- 1 lemon Zest and juice (Brightens up the sauce.)
Creamy Sauce
- 3/4 cup Heavy cream or half-and-half (For a creamy texture.)
- 1/2 cup Chicken broth (Adds flavor to the sauce.)
- 1/2 cup Freshly grated Parmesan (For richness.)
- 2-3 cloves Fresh garlic, minced (For the sauce.)
- 1/4 teaspoon Red pepper flakes (Optional for heat.)
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- Pat the chicken super dry with paper towels to remove moisture.
- Trim excess skin and rub each thigh with olive oil, season both sides with salt, pepper, garlic powder, paprika, and dried herbs.
- Zest a little lemon over the meat for citrus flavor.
- Let the seasoned chicken sit at room temperature for about 15 minutes.
Baking
- Place the chicken thighs skin-side up in a heavy oven-safe skillet or lined sheet pan. Ensure there is space between each piece.
- Bake for 30 to 40 minutes until skin is crisp and internal temperature is 175 to 185°F.
- Remove thighs from the oven and let rest on a plate while you prepare the sauce.
Making the Sauce
- In the same skillet, sauté minced garlic in rendered fat for 30 seconds.
- Add chicken broth, scraping up the browned bits, then stir in heavy cream and Parmesan.
- Let the sauce simmer for 2-3 minutes until slightly thickened. Squeeze in lemon juice, adjust seasoning.
- Return chicken to the pan, spoon sauce over the top, and let sit for a minute before serving.
Notes
For a spicy kick, add Cajun seasoning or chipotle powder to the chicken rub. You can use half-and-half instead of heavy cream if preferred. Store leftovers in an airtight container for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: dinner, Main Course
- Cuisine: American