Ingredients
Method
Preparation
- Preheat the oven to 400°F (200°C).
- Pat the chicken thighs dry with paper towels. Season both sides generously with salt and pepper.
- Heat the olive oil in a large oven-safe skillet over medium-high heat until shimmering.
- Place the thighs skin-side down and sear without moving for 4–5 minutes, until the skin is deep golden and releases easily.
- Flip and sear the other side for 4–5 minutes. Transfer the browned thighs to a plate and set aside.
- Lower the heat to medium. Add the minced garlic to the skillet and sauté for about 1 minute until fragrant.
- Pour in the heavy cream. Stir and bring the mixture to a gentle simmer. Add the grated Parmesan and whisk until smooth.
- Return the chicken to the skillet, skin-side up. Spoon some sauce over each piece.
Cooking
- Transfer the skillet to the preheated oven and bake for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the juices run clear.
- Remove from the oven and let rest for 5 minutes. Sprinkle with chopped fresh parsley before serving.
Nutrition
Notes
For lighter options, consider using half-and-half with cornstarch. This dish pairs well with mashed potatoes, creamy polenta, or buttered pasta, and can be stored in the fridge for up to 3–4 days.