Ingredients
Scale
- 4 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 1 tablespoon fresh rosemary, finely chopped
- 1 tablespoon fresh thyme, leaves stripped
- 1 teaspoon sea salt
- 1/2 teaspoon cracked black pepper
- 4 cloves garlic, minced
- 1/2 cup chicken broth
- 1 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- Fresh parsley for garnish
Instructions
- Preheat your oven to 400°F (200°C). Use paper towels to pat the chicken thighs completely dry; this is the secret to achieving extra-crispy skin. In a small bowl, combine the chopped rosemary, thyme, salt, and pepper. Rub the olive oil all over the chicken thighs, then generously coat both sides with the herb mixture. Ensure the herbs are pressed into the skin so they stick during the searing process.
- Heat a large, oven-safe skillet over medium-high heat. Place the chicken thighs skin-side down in the hot pan. Sear for 5 to 7 minutes until the skin is deep golden brown and crispy. Flip the thighs over and immediately transfer the skillet to the preheated oven. Roast for 15 to 20 minutes, or until the internal temperature reaches 165°F (74°C). Once cooked, remove the chicken from the skillet and set it aside on a plate to rest.
- Place the skillet back on the stovetop over medium heat. Melt the butter and sauté the minced garlic for about 1 minute until fragrant. Pour in the chicken broth, scraping the bottom of the pan to release the flavorful browned bits. Stir in the heavy cream and Parmesan cheese. Let the sauce simmer for 3 to 5 minutes until it thickens slightly. Place the chicken thighs back into the skillet or pour the sauce over them on individual plates. Garnish with fresh parsley and serve immediately.
- Cook Time: 45 minutes