Golden Herb Crusted Chicken Thighs (Print Page)
Golden herb-crusted chicken thighs baked until crisp, served in a silky garlic cream sauce for a comforting main.
# What You 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 if needed)
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
19 - Lemon wedges
# Directions:
01 - Preheat oven to 400°F. Lightly grease a baking dish or line with parchment paper.
02 - Pat chicken thighs dry with paper towels. Season both sides generously with salt and pepper.
03 - In a mixing bowl, combine panko breadcrumbs, Parmesan cheese, chopped parsley, rosemary, thyme, minced garlic, olive oil, salt, and pepper. Mix until evenly combined.
04 - Press the herb crust mixture firmly onto the skin side of each chicken thigh, creating an even, cohesive layer.
05 - Place the coated chicken thighs in the prepared baking dish, skin side up, spacing them evenly apart.
06 - Bake for 30 to 35 minutes until the crust is deep golden brown and the internal temperature reaches 165°F at the thickest part.
07 - While the chicken bakes, melt butter in a saucepan over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
08 - Pour in chicken broth and bring to a simmer, reducing by half. Stir in heavy cream, Dijon mustard, and Parmesan cheese. Simmer for 3 to 4 minutes until slightly thickened. Season with salt and pepper to taste.
09 - Transfer baked chicken thighs to a serving platter. Spoon the creamy garlic sauce over and around the chicken. Garnish with fresh herbs and lemon wedges if desired. Serve immediately.
# Expert Tips:
01 -
- The herb crust stays impossibly crispy even after sitting, which means leftovers are just as exciting as the first serving.
- That creamy garlic sauce tastes like something from a restaurant, but it comes together in one saucepan with zero fuss.
- Bone in, skin on thighs are forgiving and juicy, so even if your timing is slightly off, dinner still turns out beautifully.
02 -
- If the crust starts browning too fast around the 20 minute mark, lay a sheet of foil loosely over the top to prevent burning while the chicken finishes cooking through.
- The sauce will thicken as it sits off the heat, so if it looks slightly thin in the pan, trust that it will be perfect by the time you serve.
03 -
- Pressing the crust mixture on with slightly damp hands helps it stick in a thicker, more even layer than dry hands ever will.
- Make the sauce in the same pan you will serve from, because one fewer dish to wash is always a victory worth claiming.