Creamy Baked Chicken Thighs (Printer-Friendly Version)
Juicy chicken thighs baked with mushrooms, bacon, and creamy parmesan sauce for a savory dinner.
# Ingredients Needed:
→ Poultry
01 -
6 bone-in, skin-on chicken thighs
→ Produce
02 -
4 cloves garlic, crushed
03 -
2 tablespoons fresh parsley, chopped
04 -
8 ounces cremini mushrooms, sliced
→ Meat
05 -
4 ounces diced bacon
→ Dairy
06 -
1 cup heavy cream
07 -
½ cup freshly grated Parmesan cheese
→ Pantry
08 -
1 tablespoon olive oil
09 -
¾ cup chicken broth
10 -
Kosher salt, to taste
11 -
Freshly ground black pepper, to taste
# Step-by-Step Directions:
01 -
Set the oven to 400°F.
02 -
Rub chicken thighs with olive oil, crushed garlic, chopped parsley, salt, and pepper. Heat a large ovenproof skillet over medium-high heat. Place chicken skin-side down and sear until crisp and golden, about 2 to 3 minutes per side.
03 -
Transfer skillet to the oven and roast chicken for 25 to 30 minutes until fully cooked. Remove chicken and set aside. Pour off half of the pan juices, leaving some for the sauce.
04 -
Return skillet to medium heat. Add crushed garlic to the remaining juices and cook until fragrant, about 1 minute. Add diced bacon and cook until crisp.
05 -
Add sliced mushrooms and sauté until softened and moisture is released, about 5 minutes.
06 -
Pour in heavy cream, chicken broth, and Parmesan cheese. Simmer gently for 2 minutes until sauce thickens slightly. Season with black pepper and adjust salt if needed.
07 -
Return chicken thighs to the skillet, simmering together for 1 to 2 minutes to meld flavors. Garnish with additional chopped parsley and freshly shaved Parmesan. Serve warm.
# Helpful Hints:
01 -
Searing the chicken skin thoroughly ensures a crispy texture and locks in juices.
02 -
Avoid salting the sauce before tasting, as bacon adds sufficient saltiness.
03 -
To thicken the sauce, whisk a small amount of cornstarch with cream and slowly incorporate it while simmering.
04 -
This dish freezes well; reheat gently to maintain sauce integrity.