Creamy Baked Chicken Thighs (Printer-Friendly)
Juicy baked chicken thighs with mushrooms and bacon in a rich creamy parmesan sauce.
# What You’ll Need:
→ Poultry
01 -
4 bone-in, skin-on chicken thighs
→ Produce
02 -
4 garlic cloves, crushed
03 -
3 tablespoons fresh parsley, chopped
04 -
8 oz cremini mushrooms, sliced
→ Meat
05 -
4 oz diced bacon
→ Dairy
06 -
1 cup heavy cream
07 -
½ cup freshly grated Parmesan cheese
→ Pantry
08 -
2 tablespoons olive oil
09 -
½ cup chicken broth
10 -
1 teaspoon kosher salt
11 -
½ teaspoon freshly ground black pepper
# Steps to Make This:
01 -
Preheat the oven to 400°F. Rub chicken thighs with olive oil, half of the crushed garlic, half the parsley, salt, and pepper.
02 -
Heat a large ovenproof skillet over medium-high heat. Place chicken skin-side down and cook until skin is crisp and golden, about 2–3 minutes per side.
03 -
Transfer the skillet with chicken to the oven and roast for 25–30 minutes until thoroughly cooked. Remove chicken and set aside. Pour off half of the pan juices, leaving some for the sauce.
04 -
Return the skillet to medium heat. Add remaining crushed garlic to the pan juices and cook until fragrant, about 1 minute. Add diced bacon and fry until crispy.
05 -
Add sliced mushrooms to the skillet and sauté until softened and their moisture is released, approximately 4–5 minutes.
06 -
Pour in heavy cream, chicken broth, and Parmesan cheese. Simmer gently for 2 minutes until slightly thickened. Season with black pepper and adjust salt to taste.
07 -
Return chicken to the skillet, simmer together for 1–2 minutes to absorb sauce flavors. Garnish with remaining fresh parsley and additional Parmesan before serving.
# Additional Notes:
01 -
To thicken the sauce without lumps, whisk a small amount of cornstarch with cream and gradually add to the simmering sauce.
02 -
Avoid salting the sauce before tasting, as bacon contributes significant saltiness.