Golden Herb Crusted Chicken Thighs (Print Version)
Herb-crusted chicken thighs in a creamy garlic sauce over fluffy rice for a comforting, flavor-packed dinner.
# What You'll Need:
→ Chicken & Herb Crust
01 - 8 bone-in, skin-on chicken thighs
02 - 2 tablespoons olive oil
03 - 1 cup panko breadcrumbs (gluten-free if desired)
04 - 1/4 cup grated Parmesan cheese
05 - 2 tablespoons fresh parsley, finely chopped
06 - 1 tablespoon fresh thyme leaves, chopped
07 - 1 tablespoon fresh rosemary, chopped
08 - 1 teaspoon dried oregano
09 - 1 teaspoon garlic powder
10 - 1 teaspoon salt
11 - 1/2 teaspoon black pepper
→ Creamy Garlic Sauce
12 - 2 tablespoons unsalted butter
13 - 4 cloves garlic, minced
14 - 1 cup heavy cream
15 - 1/2 cup chicken broth
16 - 1/4 cup grated Parmesan cheese
17 - Salt and pepper to taste
18 - 1 tablespoon fresh parsley, chopped
→ Rice
19 - 1 1/2 cups long-grain white rice
20 - 3 cups water or chicken broth
21 - 1 tablespoon unsalted butter
22 - 1/2 teaspoon salt
# How to Make It:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
02 - Pat chicken thighs thoroughly dry with paper towels. Rub each thigh evenly with olive oil on all sides.
03 - In a shallow bowl, combine panko breadcrumbs, Parmesan cheese, parsley, thyme, rosemary, oregano, garlic powder, salt, and black pepper. Mix until evenly distributed.
04 - Press each chicken thigh skin side down into the breadcrumb mixture, applying firm pressure to ensure the coating adheres well. Flip and coat the other side.
05 - Arrange coated chicken thighs skin side up on the prepared baking sheet. Scatter any remaining herb mixture over the top. Bake for 35 to 40 minutes until golden brown and the internal temperature reaches 165°F.
06 - While the chicken bakes, combine rice, water or chicken broth, butter, and salt in a medium saucepan. Bring to a boil over medium-high heat, then reduce to low, cover tightly, and simmer for 15 to 18 minutes until liquid is absorbed. Fluff with a fork before serving.
07 - Melt butter in a large skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Pour in heavy cream and chicken broth, then simmer for 5 minutes, stirring occasionally. Whisk in Parmesan cheese until fully melted and the sauce thickens slightly. Season with salt, pepper, and stir in chopped parsley.
08 - Spoon fluffy rice onto each plate. Arrange a chicken thigh on top and generously ladle the creamy garlic sauce over the chicken. Garnish with additional fresh herbs if desired and serve immediately.
# Expert Advice:
01 -
- That herby crust gets so crispy and golden, you will swear it was fried, not baked, and the contrast with the creamy sauce is unreal.
- Everything cooks on one sheet pan and one skillet, which means cleanup is almost too easy for a dish this impressive.
02 -
- If you press the herb crust on too gently, it falls off during baking, so really press firmly and do not be shy about it.
- The garlic in the sauce burns quickly, so sauté it no more than 30 seconds before adding liquid, because burnt garlic turns the whole dish bitter.
03 -
- Broil the chicken for the last two minutes of cooking to get an extra crispy, deeply golden crust that looks like it came from a restaurant kitchen.
- Stir a squeeze of lemon juice into the finished sauce right before serving to brighten the whole dish and balance the richness of the cream.