Golden Herb Crusted Chicken Thighs (Print version)
Golden herb crust on juicy chicken thighs, paired with a rich, creamy garlic sauce for a comforting main dish.
# What you need:
→ Meats
01 - 8 bone-in, skin-on chicken thighs
→ Herb Crust
02 - 2 tablespoons fresh parsley, finely chopped
03 - 2 tablespoons fresh rosemary, finely chopped
04 - 1 tablespoon fresh thyme, finely chopped
05 - 2 cloves garlic, minced
06 - 1/2 cup grated Parmesan cheese
07 - 1 cup panko breadcrumbs (gluten-free if desired)
08 - 2 tablespoons olive oil
09 - 1 teaspoon salt
10 - 1/2 teaspoon black pepper
→ Creamy Garlic Sauce
11 - 2 tablespoons unsalted butter
12 - 4 cloves garlic, minced
13 - 1 cup heavy cream
14 - 1/2 cup low-sodium chicken broth
15 - 1/4 cup grated Parmesan cheese
16 - 1 teaspoon Dijon mustard
17 - Salt and pepper to taste
→ Optional Garnish
18 - Chopped fresh herbs
19 - Lemon wedges
# Directions:
01 - Preheat oven to 400°F (200°C). Grease a baking dish or line it with parchment paper.
02 - Pat chicken thighs dry with paper towels. Season thoroughly with salt and pepper on all sides.
03 - Combine panko breadcrumbs, grated Parmesan, chopped parsley, rosemary, thyme, minced garlic, olive oil, salt, and black pepper in a mixing bowl. Stir until ingredients are uniformly coated.
04 - Firmly press the herb mixture onto the skin side of each chicken thigh, ensuring an even coating.
05 - Place crusted chicken thighs skin-side up in the prepared baking dish. Bake for 30 to 35 minutes, or until the crust is golden and the internal temperature reads 165°F (75°C).
06 - While chicken bakes, melt butter in a saucepan over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Pour in chicken broth, bring to a simmer, and reduce by half. Stir in heavy cream, Dijon mustard, and grated Parmesan. Simmer for 3 to 4 minutes until sauce is slightly thickened. Adjust seasoning with additional salt and pepper as needed.
07 - Transfer baked chicken thighs to a serving plate. Spoon creamy garlic sauce over or around the chicken. Garnish with fresh herbs and lemon wedges if preferred.
# Expert advice:
01 -
- The crispy herb crust stays perfectly crunchy while the meat stays impossibly tender
- That creamy garlic sauce makes everything taste restaurant-quality without the fuss
02 -
- Dry your chicken really well before applying the crust or the herbs will slide right off in the oven
- Don't skip reducing the broth first, or your sauce will never reach that silky consistency
03 -
- Use room temperature cream to prevent it from separating when you add it to the hot pan
- Grate your own Parmesan instead of buying pre-grated, it melts so much better into the sauce