Golden Herb Crusted Chicken Thighs (Print Version)
Crispy herb-crusted chicken thighs finished with a silky garlic cream sauce for an elegant, comforting oven-baked main.
# What You'll Need:
→ Chicken
01 - 8 bone-in, skin-on chicken thighs
→ Herb Crust
02 - 3/4 cup gluten-free breadcrumbs (or regular breadcrumbs)
03 - 2 tablespoons fresh parsley, finely chopped
04 - 1 tablespoon fresh thyme, finely chopped
05 - 1 tablespoon fresh rosemary, finely chopped
06 - 1/2 teaspoon dried oregano
07 - 1/2 teaspoon garlic powder
08 - 1/2 teaspoon smoked paprika
09 - 1/2 teaspoon kosher salt
10 - 1/2 teaspoon freshly ground black pepper
11 - 2 tablespoons grated Parmesan cheese
12 - 2 tablespoons extra-virgin olive oil
→ Creamy Garlic Sauce
13 - 3 tablespoons unsalted butter
14 - 4 cloves garlic, minced
15 - 1 cup heavy cream
16 - 1/2 cup low-sodium chicken broth
17 - 1/3 cup grated Parmesan cheese
18 - Salt and pepper, to taste
19 - 1 tablespoon fresh chives or parsley, chopped (for garnish)
# How to Make It:
01 - Preheat oven to 400°F. Lightly grease a large baking dish or oven-safe skillet with olive oil or cooking spray.
02 - Pat the chicken thighs dry thoroughly with paper towels. Season both sides lightly with salt and freshly ground black pepper.
03 - In a mixing bowl, combine the breadcrumbs, chopped parsley, thyme, rosemary, dried oregano, garlic powder, smoked paprika, salt, black pepper, grated Parmesan, and olive oil. Mix until all ingredients are evenly distributed and the texture resembles moist sand.
04 - Press the herb breadcrumb mixture firmly onto the skin side of each chicken thigh, ensuring an even and thorough coating across the entire surface.
05 - Place the coated chicken thighs crust-side up in the prepared baking dish, spacing them evenly apart. Bake for 30 to 35 minutes until the crust turns a deep golden brown and the internal temperature reaches 165°F when checked with a meat thermometer.
06 - While the chicken bakes, melt the unsalted butter in a saucepan over medium heat. Add the minced garlic and sauté for 1 to 2 minutes until fragrant, stirring frequently to prevent browning.
07 - Pour in the heavy cream and chicken broth, stirring to combine. Bring the mixture to a gentle simmer, then immediately reduce the heat to low.
08 - Stir in the grated Parmesan cheese and continue cooking over low heat for 3 to 4 minutes, stirring occasionally, until the sauce thickens slightly and coats the back of a spoon. Season with salt and pepper to taste.
09 - Transfer the baked chicken thighs to a serving platter and spoon the warm creamy garlic sauce generously over each piece. Garnish with freshly chopped chives or parsley and serve immediately.
# Expert Advice:
01 -
- The herb crust gets impossibly crunchy in the oven while the meat underneath stays ridiculously juicy.
- That creamy garlic sauce is the kind of thing you will want to drag every last bit of bread through.
- It looks like you spent all day cooking but the hands on work is under twenty minutes.
02 -
- If the crust starts darkening too quickly, lay a sheet of foil loosely over the dish for the last ten minutes of baking.
- The sauce will continue to thicken as it sits off the heat, so pull it from the stove when it is just slightly thinner than you want.
03 -
- If you have time, a quick marinade of lemon juice and olive oil on the chicken for an hour or two before breading makes the meat even more tender and adds a bright background note.
- Use your hands to press the breadcrumb mixture on rather than a spoon because the warmth and pressure from your palms helps it stick in a way that nothing else can.