Golden Herb-Crusted Chicken Thighs (Print Page)
Crisp herb-crusted chicken thighs in creamy garlic sauce over fluffy rice for a comforting meal.
# What You Need:
→ Herb-Crusted Chicken Thighs
01 - 8 boneless, skinless chicken thighs
02 - 1 cup breadcrumbs (gluten-free if needed)
03 - 2 tablespoons grated Parmesan cheese
04 - 2 tablespoons fresh parsley, finely chopped
05 - 1 tablespoon fresh thyme leaves
06 - 1 tablespoon fresh rosemary, finely chopped
07 - 1 teaspoon smoked paprika
08 - 1 teaspoon kosher salt
09 - 1/2 teaspoon freshly ground black pepper
10 - 2 large eggs, beaten
11 - 2 tablespoons extra-virgin olive oil
→ Creamy Garlic Sauce
12 - 3 tablespoons unsalted butter
13 - 6 cloves garlic, minced
14 - 1 cup chicken broth
15 - 1 cup heavy cream
16 - 1/2 cup grated Parmesan cheese
17 - 1 teaspoon Dijon mustard
18 - Salt and freshly ground black pepper, to taste
→ Fluffy White Rice
19 - 1 1/2 cups long grain white rice
20 - 3 cups water or chicken broth
21 - 1/2 teaspoon salt
22 - 1 tablespoon unsalted butter
# Directions:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease it with oil.
02 - In a shallow dish, combine breadcrumbs, 2 tablespoons Parmesan cheese, parsley, thyme, rosemary, smoked paprika, salt, and black pepper. Mix until evenly distributed.
03 - Dip each chicken thigh into the beaten eggs, allowing excess to drip off, then press firmly into the herb breadcrumb mixture, coating both sides thoroughly.
04 - Heat olive oil in a large skillet over medium-high heat. Sear the coated chicken thighs for 2 to 3 minutes per side until a golden crust forms. The chicken does not need to be fully cooked at this stage.
05 - Transfer the seared chicken thighs to the prepared baking sheet. Bake for 20 to 25 minutes until the internal temperature reaches 165°F.
06 - While the chicken bakes, combine rice, water or chicken broth, salt, and butter in a saucepan. Bring to a boil, reduce heat to low, cover tightly, and simmer for 15 to 18 minutes. Remove from heat and let rest covered for 5 minutes before fluffing with a fork.
07 - Melt butter in a saucepan over medium heat. Add minced garlic and sauté for 1 to 2 minutes until fragrant, being careful not to brown it.
08 - Pour in chicken broth and bring to a gentle simmer. Reduce heat, stir in heavy cream, 1/2 cup Parmesan cheese, and Dijon mustard. Continue cooking and stirring for about 5 minutes until the sauce thickens slightly. Season with salt and pepper to taste.
09 - Mound a generous portion of fluffy rice on each plate. Arrange two chicken thighs on top and ladle the creamy garlic sauce generously over the chicken. Garnish with additional fresh herbs if desired.
# Expert Tips:
01 -
- That shatteringly crisp herb crust gives way to the most tender, juicy chicken you will pull out of a home oven.
- The creamy garlic sauce is the kind of thing you will want to drag crusty bread through until the pan is wiped clean.
02 -
- The sear is only for color and crust, not for cooking the chicken through, so do not panic if the center is still pink when you move the thighs to the baking sheet.
- Watch the garlic like a hawk in the butter because browned garlic turns bitter fast and will ruin the entire sauce.
03 -
- If using dried herbs instead of fresh, the ratio is one teaspoon dried for every tablespoon of fresh, and the crust will be slightly more concentrated in flavor.
- Let the cream sauce rest off the heat for two minutes before serving because it thickens as it sits and you want it pourable, not gummy.