Description
4 bone-in, skin-on chicken thighs
3 tbsp unsalted butter, divided
1 tbsp olive oil
4 garlic cloves, minced
1/2 cup chicken broth
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
1 tsp Italian seasoning
1/2 tsp smoked paprika
Salt and black pepper to taste
1 tbsp fresh parsley, chopped (for garnish)
Directions:
Preheat oven to 400°F (200°C).
Season chicken thighs with salt, black pepper, Italian seasoning, and smoked paprika.
Heat olive oil and 1 tbsp butter in an oven-safe skillet over medium-high heat. Sear chicken thighs skin-side down for 5-6 minutes until golden brown. Flip and
cook for another 3 minutes. Remove and set aside.
In the same skillet, add remaining butter and minced garlic. Sauté for 1 minute until fragrant.
Pour in chicken broth, scraping up browned bits from the pan. Stir in heavy cream and Parmesan cheese, and let simmer for 2 minutes.
Return chicken thighs to the skillet, spoon sauce over them, and transfer to the oven.
Bake for 20 minutes or until chicken reaches an internal temperature of 165°F (75°C).
Garnish with fresh parsley and serve with mashed potatoes, rice, or roasted vegetables. Enjoy!
Prep Time: 10 minutes Cooking Time: 30 minutes Total Time: 40 minutes Kcal: 450 per serving Servings: 4 servings
