Description
Indulge in these incredibly tender, juicy chicken thighs cloaked in a rich and luscious cream sauce, featuring perfectly crispy skin. This one-pan wonder is comfort food refined, making weeknight dinners feel like a gourmet experience.
Ingredients
- 6–8 (about 2.5 – 3 lbs) bone-in, skin-on Chicken Thighs
- 2 tbsp Olive Oil
- 1.5 tsp Salt
- 0.5 tsp Black Pepper, freshly ground
- 1 tsp Smoked Paprika
- 1 tsp Dried Thyme (or 1 tbsp fresh, chopped)
- 1 small Yellow Onion, chopped
- 3–4 cloves Garlic, minced
- 1.5 cups Heavy Cream
- 0.5 cup Chicken Broth (low sodium, optional)
- 1 tsp Dijon Mustard (optional)
- 2 tbsp Fresh Parsley, chopped (for garnish, optional)
Instructions
- Prep Chicken: Pat chicken thighs very dry. Season generously with a mix of salt, pepper, smoked paprika, and dried thyme.
- Sear Chicken: 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. Remove chicken and set aside.
- Build Sauce: Reduce heat to medium. Add chopped onion to the skillet and cook for 3-5 minutes until softened. Add minced garlic and cook for 1 minute until fragrant. Pour in heavy cream, optional chicken broth, and Dijon mustard. Bring to a gentle simmer; season sauce.
- Bake: Return chicken to the skillet, skin-side up, nestling into the sauce. Bake at 400°F (200°C) for 20-25 minutes, or until internal temperature reaches 175°F (80°C). For crispier skin, broil for 2-3 minutes.
- Rest & Serve: Remove from oven, tent with foil, and let rest for 5-10 minutes. Garnish with fresh parsley and serve warm.
- Prep Time: 15 mins
- Cook Time: 30 mins