Ingredients:

  • 4 bone-in, skin-on chicken thighs (about 6-8 oz/170-225g each)
  • 1 teaspoon kosher salt (5g)
  • 1/2 teaspoon black pepper (2.5g)
  • 1 tablespoon olive oil (15ml)
  • 1 tablespoon butter (14g)
  • 2 cloves garlic, minced (approx. 2 teaspoons)
  • 1/2 cup chicken broth (120ml)
  • 1/2 cup heavy cream (120ml)
  • 1/4 cup grated Parmesan cheese (25g)
  • 1 tablespoon lemon juice (15ml)
  • 1 teaspoon dried thyme (2g)
  • 1/2 teaspoon dried rosemary (1g)
  • Pinch of red pepper flakes (optional)
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Pat chicken thighs dry with paper towels. Season generously with salt and pepper.
  2. Heat olive oil in an oven-safe skillet over medium-high heat. Sear chicken thighs, skin-side down, until golden brown and crispy (about 5-7 minutes). Flip and sear for 2-3 minutes. Remove chicken from the skillet and set aside.
  3. Melt butter in the same skillet. Add minced garlic and sauté until fragrant (about 30 seconds).
  4. Pour in chicken broth and scrape up any browned bits from the bottom of the skillet. Bring to a simmer and cook for 2-3 minutes, reducing slightly.
  5. Stir in heavy cream, Parmesan cheese, lemon juice, thyme, rosemary, and red pepper flakes (if using). Simmer for another 2-3 minutes, until the sauce thickens slightly.
  6. Place the seared chicken thighs back into the skillet, skin-side up, nestling them into the creamy sauce.
  7. Transfer the skillet to the preheated oven (400°F/200°C). Bake for 25-30 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
  8. Remove the skillet from the oven and let the chicken rest for 5 minutes before serving. Garnish with fresh parsley.