This is a one-pan recipe and completely hands-off. Start to finish happens right in the baking dish. Bone-in, with skin chicken thighs, are first seasoned with a basic spice mixture, then baked until nice and crispy. The flavourful cream sauce has the juice from the baked chicken, heavy whipping cream, and parmesan cheese.
Chicken Thighs– Bone-in and with Skin. Boneless Chicken thighs would work but the cooking time will vary. And no one wants to miss the Crispy Chicken skin, so please, try to use thighs with skin. Seasoning– Dried herbs like Thyme, Oregano, Basil, and Parsley will work here. I have used thyme, rosemary, and parsley. You can also use mixed herbs or poultry seasoning instead. Paprika, pepper, and salt– Paprika is optional, I like to use it for color and also for a smoky flavor. Season the thighs well with salt and pepper. Chicken Stock Dijon Mustard Heavy Cream and Parmesan: for a creamy rich sauce. Flour – to thicken the sauce. It also prevents the sauce from splitting.
Size matters – Make sure the chicken thighs are more or less of similar size for even cooking time. Bring thighs to room temperature before baking, for it to cook evenly. For crispy skin – Pat them dry with a kitchen towel to soak as much moisture as possible. Moisture prevents the skin from crisping. How long and at what temperature to bake the chicken thighs? It takes around 40-45 minutes to cook with crispy skin for the thighs. The internal temperature should reach 165 degrees on a kitchen thermometer.
