Golden Herb Crusted Chicken Thighs (Printable)
Herb-crusted chicken thighs baked golden, finished with silky creamy garlic sauce, a comforting dinner in 50 minutes.
# What You'll 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 breadcrumbs for GF option)
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 - Fresh herbs, chopped
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 and season generously with salt and pepper on all sides.
03 - In a mixing bowl, combine panko breadcrumbs, grated Parmesan, chopped parsley, rosemary, thyme, minced garlic, olive oil, salt, and black pepper. Mix until evenly incorporated.
04 - Press the herb mixture firmly onto the skin side of each chicken thigh, building an even, generous crust.
05 - Place the coated chicken thighs in the prepared baking dish, skin side up, leaving space between each piece for even browning.
06 - Bake for 30 to 35 minutes until the crust turns deep golden and the internal temperature reaches 165°F at the thickest part of the thigh.
07 - While the chicken bakes, melt butter in a saucepan over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Pour in chicken broth, bring to a simmer, and reduce by half.
08 - Stir in heavy cream, Dijon mustard, and Parmesan cheese. Simmer for 3 to 4 minutes until the sauce thickens slightly. Season with salt and pepper to taste.
09 - Transfer the baked chicken thighs to a serving platter. Spoon the creamy garlic sauce over and around the chicken. Garnish with fresh chopped herbs and lemon wedges if desired.
# Expert Tips:
01 -
- That herb crust gets impossibly golden and crunchy while the meat underneath stays juicy and tender.
- The creamy garlic sauce comes together in one saucepan while the chicken bakes, so everything finishes at almost the same time.
02 -
- If the crust starts browning too fast around the 20 minute mark, lay a loose sheet of foil over the top to prevent burning while the chicken finishes cooking through.
- Let the sauce rest off the heat for a minute before serving, it thickens considerably as it cools and will cling to the chicken much better.
03 -
- Take the chicken out of the fridge 20 minutes before cooking so it comes closer to room temperature, cold chicken straight from the fridge cooks unevenly every time.
- Use your hands to press the crust on rather than a spoon, the warmth from your palms slightly softens the butter and cheese in the mix and helps it bond to the skin.