Description
Delightful chicken thighs baked in a creamy sauce, perfect for comfort food lovers looking for an easy yet impressive meal.
Ingredients
Scale
- 4–6 bone-in, skin-on chicken thighs
- 1 cup heavy cream (or half-and-half for a lighter version)
- 1 cup chicken broth
- 3 cloves garlic, minced
- 1 tablespoon Dijon mustard
- 1 teaspoon dried thyme (or fresh if you have it)
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 tablespoon olive oil or melted butter
- Optional: Chopped fresh parsley for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- Add olive oil or butter in a large oven-safe skillet, heating over medium-high heat. Once hot, place the chicken thighs skin-side down to sear them for about 3-4 minutes until golden brown.
- Mix the heavy cream, chicken broth, minced garlic, Dijon mustard, thyme, paprika, salt, and pepper in a bowl until well combined.
- Once the thighs are browned, flip them over and pour the cream mixture over the chicken, ensuring even coating.
- Transfer the skillet or baking dish to the preheated oven and bake for about 35-40 minutes or until the internal temperature reaches 165°F (74°C).
- Remove from the oven and optionally broil for a couple of minutes for crispy skin. Let it rest for about 5 minutes before serving.
Notes
For a lighter version, substitute heavy cream with yogurt or coconut milk. You can also use skinless chicken thighs or chicken breast for leaner options.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 350mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 35g
- Cholesterol: 130mg