Golden Herb Crusted Chicken (Print Page)
Crispy herb-crusted chicken thighs in a rich, creamy garlic Parmesan sauce served over fluffy white rice.
# What You Need:
→ Herb-Crusted Chicken Thighs
01 - 8 bone-in, skin-on chicken thighs
02 - 2 tablespoons olive oil
03 - 1 cup panko breadcrumbs
04 - 1/2 cup grated Parmesan cheese
05 - 2 tablespoons fresh parsley, chopped
06 - 1 tablespoon fresh thyme, chopped
07 - 1 tablespoon fresh rosemary, chopped
08 - 1 teaspoon garlic powder
09 - 1 teaspoon kosher salt
10 - 1/2 teaspoon black pepper
11 - 2 large eggs
→ Creamy Garlic Sauce
12 - 2 tablespoons unsalted butter
13 - 6 cloves garlic, minced
14 - 1 cup heavy cream
15 - 1/2 cup chicken broth
16 - 1/2 cup grated Parmesan cheese
17 - 1 tablespoon fresh parsley, chopped
18 - Salt and pepper, to taste
→ Fluffy White Rice
19 - 1 1/2 cups long grain white rice
20 - 3 cups water or chicken broth
21 - 1 tablespoon unsalted butter
22 - 1/2 teaspoon salt
# Directions:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
02 - In a shallow bowl, whisk the eggs until fully beaten. In a separate wide bowl, combine panko breadcrumbs, Parmesan cheese, chopped parsley, thyme, rosemary, garlic powder, salt, and black pepper. Mix thoroughly to distribute the herbs evenly.
03 - Pat chicken thighs dry with paper towels. Dip each thigh into the beaten egg, allowing excess to drip off, then press firmly into the herb-breadcrumb mixture, coating all sides evenly.
04 - Heat olive oil in a large skillet over medium-high heat. Place chicken thighs skin-side down and sear for 3 to 4 minutes until a deep golden crust forms. Transfer seared thighs to the prepared baking sheet, skin-side up.
05 - Bake in the preheated oven for 25 to 30 minutes, until the internal temperature reaches 165°F when measured at the thickest part of the thigh.
06 - While the chicken bakes, combine rice, water or chicken broth, butter, and salt in a saucepan. Bring to a boil over medium-high heat, then reduce to low, cover tightly, and simmer for 15 minutes. Remove from heat and let stand covered for 5 minutes before fluffing with a fork.
07 - In the same skillet used for searing the chicken, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Stir in heavy cream and chicken broth, bringing to a gentle simmer for 3 to 4 minutes. Whisk in Parmesan cheese and parsley, season with salt and pepper, and continue simmering until the sauce is slightly thickened.
08 - Spoon a generous portion of fluffy rice onto each plate. Arrange the golden herb-crusted chicken thighs on top and drizzle generously with the creamy garlic sauce. Serve immediately.
# Expert Tips:
01 -
- The herb crust stays impossibly crunchy even after baking because of that quick sear before the oven.
- The creamy garlic sauce uses the same pan, soaking up every bit of golden flavor left behind.
02 -
- Do not skip drying the chicken before coating because any moisture prevents the crust from adhering properly.
- Making the sauce in the same skillet captures every caramelized bit and transforms a simple cream sauce into something extraordinary.
03 -
- Press the breadcrumb mixture into the chicken with the heel of your hand rather than sprinkling it on, because pressure is what makes the crust stick through searing and baking.
- Let the cream sauce rest for two minutes off the heat before serving because it thickens into the perfect consistency as it cools slightly.