Creamy Baked Chicken Thighs (Printer-Friendly)
Tender baked chicken thighs with mushrooms, bacon, and a silky creamy parmesan sauce.
# What You'll Need:
→ Poultry
01 -
4 bone-in skin-on chicken thighs
→ Fats & Oils
02 -
2 tablespoons olive oil
→ Vegetables & Aromatics
03 -
2 cloves garlic, crushed
04 -
2 tablespoons fresh parsley, chopped
05 -
8 ounces cremini mushrooms, sliced
→ Meat & Cured Products
06 -
4 ounces diced bacon
→ Dairy
07 -
1 cup heavy cream
08 -
½ cup freshly grated Parmesan cheese
→ Liquids
09 -
½ cup chicken broth
→ Seasonings
10 -
1 teaspoon kosher salt, divided
11 -
½ teaspoon freshly ground black pepper, divided
# Steps to Follow:
01 -
Preheat the oven to 400°F. Rub the chicken thighs with olive oil, crushed garlic, half of the chopped parsley, ½ teaspoon salt, and ¼ teaspoon black pepper. Set aside.
02 -
Heat a large ovenproof skillet over medium-high heat. Place chicken thighs skin-side down and cook until the skin is golden and crisp, about 2 to 3 minutes. Flip and sear the other side for an additional 2 minutes.
03 -
Transfer the skillet to the oven and roast the chicken for 25 to 30 minutes until fully cooked through. Remove chicken from the skillet and set aside. Carefully pour off half of the pan juices, leaving enough for sauce development.
04 -
Return the skillet to medium heat and add the crushed garlic to the reserved pan juices. Stir for about 1 minute until fragrant. Add diced bacon and cook until it starts to crisp.
05 -
Add sliced mushrooms to the skillet and cook, stirring occasionally, until softened and their moisture has mostly evaporated, about 5 minutes.
06 -
Pour in heavy cream, chicken broth, and Parmesan cheese. Stir to combine and simmer gently for 2 minutes until the sauce thickens slightly. Season with remaining salt and black pepper, adjusting to taste.
07 -
Return chicken thighs to the skillet, spooning sauce over them. Simmer together for 1 to 2 minutes to allow flavors to meld.
08 -
Sprinkle with remaining chopped parsley and additional freshly shaved Parmesan. Serve with your choice of rice, pasta, or steamed vegetables.
# Extra Suggestions:
01 -
Searing the chicken before roasting locks in juices and ensures crispy skin.
02 -
Do not add salt to the sauce before tasting as the bacon imparts natural saltiness.
03 -
If the sauce is too thin, whisk a small amount of cornstarch with cream and stir in slowly to thicken without lumps.
04 -
Leftovers can be refrigerated for up to three days or frozen before adding fresh parsley garnish.