Golden Herb Crusted Chicken Thighs (Print)
Bone-in chicken thighs with a golden herb crust and silky garlic cream sauce—comforting main for weeknight dinners.
# What You Need:
→ 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
08 - 2 tablespoons olive oil
09 - 1 teaspoon salt
10 - 1/2 teaspoon 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 - Chopped fresh herbs
19 - Lemon wedges
# How to Make:
01 - Preheat oven to 400°F. Lightly grease a baking dish or line it with parchment paper.
02 - Pat the chicken thighs dry with paper towels and season both sides with salt and pepper.
03 - In a mixing bowl, combine panko breadcrumbs, grated Parmesan, parsley, rosemary, thyme, minced garlic, olive oil, salt, and black pepper. Stir until well mixed.
04 - Press the herb mixture firmly onto the skin side of each chicken thigh to form an even crust.
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 golden and the chicken is cooked through, reaching an internal temperature of 165°F.
06 - While the chicken bakes, place a saucepan over medium heat. Melt the unsalted butter and sauté the minced garlic for about 1 minute, until aromatic.
07 - Pour in the chicken broth, bring to a simmer, and reduce by half. Stir in the heavy cream, Dijon mustard, and grated Parmesan. Simmer for 3 to 4 minutes until slightly thickened. Season with salt and pepper to taste.
08 - Transfer baked chicken thighs to a serving platter. Spoon the creamy garlic sauce over or around the chicken. Garnish with fresh herbs and lemon wedges if desired.
# Expert Advice:
01 -
- The herb crust is so crisp you’ll want to sneak tastes straight from the oven tray.
- The luscious garlic sauce turns simple chicken into a centerpiece that feels anything but ordinary.
02 -
- If you rush the crust, it won’t stay put—press it on like you mean it.
- Simmer the sauce gently; overboiling breaks the cream and you lose that lovely silkiness.
03 -
- Let the chicken rest 5 minutes after baking—it stays juicier and easier to serve.
- Whisking the sauce off-heat at the end makes it glossy and prevents splitting.