Baked Creamy Chicken Thighs
Seasoned Chicken thigh baked in the oven until juicy with a crispy skin. The pan juice mixed with cream makes a rich sauce perfect to pour over the thighs.
Servings 4 servings
- 1 kg Chicken thighs bone-in and with skin
- ¾ cup Chicken stock
- 1 cup Heavy Cream
- 2 tablespoon Parmesan Cheese
- 1 teaspoon Dijon Mustard
- 2 tablespoon Olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon dried parsley
- 1 teaspoon paprika
- 1 teaspoon black pepper (adjust per taste)
- 1 teaspoon salt (adjust per taste)
Preheat oven to 400 degrees F (200 degrees Celcius)
Pat dry chicken thighs with a kitchen towel.
In a bowl add all the ingredients mentioned under seasoning. Add in the chicken thighs and toss. Chicken thighs need to coated evenly with the seasoning.
In a 9X13 baking dish, pour in the stock. Arrange the seasoned chicken thighs in a single layer.
Bake in pre heated oven for 20 minutes.
Remove the pan from the oven, bast chicken thighs with the pan juice. (spoon some of the pan juices on chicken thighs)
Remove chicken thighs from the baking pan to a plate.
To the pan juice in the baking pan add heavy cream, dijon mustard, and parmesan cheese. MIx well.
Put the chicken thighs bake to the baking pan in a single layer. Bake for another 25 minutes.
Serving: 1serving | Calories: 782kcal | Carbohydrates: 5g | Protein: 44g | Fat: 65g | Saturated Fat: 25g | Cholesterol: 330mg | Sodium: 916mg | Potassium: 616mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1335IU | Vitamin C: 1mg | Calcium: 93mg | Iron: 2mg