Golden Herb Crusted Chicken Thighs (Print View)
Herb-crusted chicken thighs baked golden, finished with a silky garlic cream sauce. Comforting, rich main for dinner.
# Ingredient List:
→ Meats
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 (substitute gluten-free for GF option)
08 - 2 tablespoons olive oil
09 - 1 teaspoon salt
10 - 1/2 teaspoon 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 ground black pepper, to taste
→ Optional Garnish
18 - Chopped fresh herbs
19 - Lemon wedges
# How to Make:
01 - Preheat the oven to 400°F (200°C). Lightly grease a baking dish or line it with parchment paper.
02 - Pat the chicken thighs dry with paper towels. Season each thigh with salt and black pepper.
03 - In a mixing bowl, combine panko breadcrumbs, grated Parmesan, chopped parsley, rosemary, thyme, minced garlic, olive oil, salt, and black pepper. Stir thoroughly until evenly mixed.
04 - Firmly press the herb mixture onto the skin side of each chicken thigh to create an even coating.
05 - Place the coated chicken thighs skin side up in the prepared baking dish. Bake for 30 to 35 minutes, or until the crust is crisp and golden and the internal temperature of the chicken reaches 165°F (75°C).
06 - While the chicken is baking, melt butter in a saucepan over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Pour in chicken broth and simmer until reduced by half. Stir in heavy cream, Dijon mustard, and Parmesan. Simmer 3 to 4 minutes until the sauce thickens slightly. Season with salt and black pepper.
07 - Transfer the baked chicken thighs to a serving platter. Spoon creamy garlic sauce over or around the chicken. Garnish with additional chopped fresh herbs and lemon wedges if desired.
# Expert Advice:
01 -
- That crunchy, herby crust hides the juiciest, most flavorful chicken, and nobody ever guesses how easy it is.
- The creamy garlic sauce transforms even an ordinary weeknight into something close to restaurant magic.
02 -
- Don’t skimp on patting the chicken dry—otherwise the crust refuses to cling and goes soggy.
- Simmering the sauce long enough for it to thicken turns it from runny to luxuriously silky—it’s worth watching closely here.
03 -
- Try toasting the panko in a dry pan first if you like an extra-crunchy topping.
- A single spoonful of sauce before serving lets you adjust seasoning right at the end—taste and tweak as you go.