Golden Herb Crusted Chicken Thighs (Print Version)
Herb-crusted chicken thighs baked until golden, served in a rich creamy garlic sauce.
# What You'll Need:
→ Chicken
01 - 8 bone-in, skin-on chicken thighs
→ Herb Crust
02 - 2 tablespoons fresh parsley, finely chopped
03 - 2 tablespoons fresh rosemary, finely chopped
04 - 1 tablespoon fresh thyme, finely chopped
05 - 2 cloves garlic, minced
06 - 1/2 cup grated Parmesan cheese
07 - 1 cup panko breadcrumbs (use gluten-free breadcrumbs for GF option)
08 - 2 tablespoons olive oil
09 - 1 teaspoon kosher salt
10 - 1/2 teaspoon freshly ground black pepper
→ Creamy Garlic Sauce
11 - 2 tablespoons unsalted butter
12 - 4 cloves garlic, minced
13 - 1 cup heavy cream
14 - 1/2 cup low-sodium chicken broth
15 - 1/4 cup grated Parmesan cheese
16 - 1 teaspoon Dijon mustard
17 - Salt and pepper to taste
→ Optional Garnish
18 - Chopped fresh herbs (parsley, rosemary, or thyme)
19 - Lemon wedges
# How to Make It:
01 - Preheat oven to 400°F (200°C). Lightly grease a baking dish or line it with parchment paper.
02 - Pat the chicken thighs dry with paper towels. Season both sides generously with salt and freshly ground black pepper.
03 - In a mixing bowl, combine the panko breadcrumbs, grated Parmesan, chopped parsley, rosemary, thyme, minced garlic, olive oil, salt, and pepper. Toss until evenly incorporated and the mixture resembles a coarse, moist crumb.
04 - Press the herb crust mixture firmly onto the skin side of each chicken thigh, creating an even, cohesive layer that adheres well to the surface.
05 - Place the coated chicken thighs in the prepared baking dish, skin side up. Bake for 30 to 35 minutes until the crust is deep golden brown and the internal temperature registers 165°F (75°C).
06 - While the chicken bakes, melt the butter in a saucepan over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant and lightly golden.
07 - Pour in the chicken broth and bring to a gentle simmer, allowing it to reduce by half. Stir in the heavy cream, Dijon mustard, and grated Parmesan. Continue simmering for 3 to 4 minutes until the sauce thickens slightly and coats the back of a spoon. Season with salt and pepper to taste.
08 - Transfer the baked chicken thighs to a serving platter. Spoon the creamy garlic sauce over and around the chicken. Garnish with fresh chopped herbs and lemon wedges if desired. Serve immediately.
# Expert Advice:
01 -
- The herb crust gets so golden and crunchy that people will think you spent hours on it, but it comes together in minutes.
- That creamy garlic sauce is the kind of thing you will want to pour over everything, from mashed potatoes to plain rice to a spoon.
02 -
- Do not skimp on pressing the crust onto the chicken because a loose crust will slide right off when you try to move the thighs later.
- Let the sauce simmer without boiling aggressively or the cream will break and look grainy instead of smooth.
03 -
- Use one hand for pressing the crust and keep the other clean because sticky fingers make the breading clump and fall apart.
- To check the sauce thickness, run your finger down the back of the coated spoon and if the line holds, it is ready.