Description
Indulge in perfectly crispy-skinned, juicy chicken thighs bathed in a rich, savory cream sauce. This one-pan wonder is easy to make and delivers gourmet flavor every time.
Ingredients
- 4 bone-in, skin-on chicken thighs
- 1 tbsp olive oil
- 1 tsp salt, or to taste
- 1/2 tsp freshly ground black pepper, or to taste
- 1/2 tsp smoked paprika (optional)
- 1/4 tsp onion powder (optional)
- 3 cloves garlic, minced
- 1 cup chicken broth (low sodium preferred)
- 1/2 cup heavy cream
- 1 tbsp fresh thyme or 1 tsp dried thyme
- Fresh parsley, chopped, for garnish (optional)
Instructions
- Step 1: Prepare and Sear Chicken. Pat chicken thighs dry. Season generously with salt, pepper, paprika, and onion powder. Heat olive oil in a large oven-safe skillet over medium-high heat. Sear chicken skin-side down for 6-8 minutes until deeply golden and crispy. Flip and sear for 2-3 minutes on the other side. Remove chicken and set aside.
- Step 2: Build the Creamy Sauce. Reduce heat to medium. Add minced garlic to the pan and cook for 30 seconds until fragrant. Pour in chicken broth, scraping up any browned bits from the bottom of the pan. Simmer for 2-3 minutes to reduce slightly. Stir in heavy cream and thyme. Bring to a gentle simmer, then reduce heat to low.
- Step 3: Bake to Perfection. Return chicken thighs to the skillet, skin-side up, nestling them into the sauce. Transfer the skillet to a preheated oven at 375°F (190°C). Bake for 20-25 minutes, or until the internal temperature of the chicken reaches 175°F (80°C).
- Step 4: Rest and Serve. Remove from oven, tent loosely with foil, and let rest for 5-10 minutes. This allows juices to redistribute. Stir the sauce gently before serving. Garnish with fresh parsley if desired.
- Prep Time: 15 mins
- Cook Time: 30 mins