Roasted Chicken Thighs in Creamy Herb & Garlic Sauce

On a time crunch but need a dish that delivers BIG flavor in under an hour? Look no further! This dished served with a roasted veggie or mashed potatoes on the side is both comforting and delicious! Your family is sure to love!


#roastedchickenthighs #creamygarlicsauce #glutenfree #underanhour #easyweeknightdinner




Tips to Consider:


It is helpful to allow your meat to sit at room temperature for about 30 minutes prior to preparing it. This will ensure that your meat cooks evenly and doesn't dry out if you forget about it for a few minutes in the oven. Also, be sure to pat each chicken thigh dry with a paper towel prior to seasoning and cooking to allow the skin to crisp up extra nice.


What kind of dish or pan should I use?


A cast iron pan or stainless steel pan is a great way to prepare this dish because what I like to do is sear the chicken thighs skin side down over medium high heat on the cooktop to start, then flip and transfer to the oven to complete cooking while keeping it in the same pan and not having to fuss with the extra dishes. I do not recommend using a nonstick pan as it makes it almost impossible to get a good sear on the skin. Using cast iron or stainless steel helps the skin get that extra nice golden color to it, which definitely adds some much appreciated dimension to the texture of this dish. If you don't have an oven safe pan, you can sear over the cooktop first, then transfer to a baking dish to finish cooking in the oven. Also be sure not to crowd the pan; if you're doubling this recipe, please be prepared to work in batches and transfer to a large baking dish to allow space in between your chicken thighs to finish cooking in the oven.



Prep Time: 5 mins


Cook Time: 35-40 mins


Total Time: 40-45 mins


Yield: About 4 servings


What You'll Need:


For the chicken:

  • 2-3 lbs bone in, skin on chicken thighs

  • 2 tsp kosher salt, plus another pinch (I use Morton, half it for table salt)

  • 1/2 tsp black pepper

  • 1/2 tsp paprika

  • 1 tsp garlic powder

  • 1 tsp onion powder

  • 1 Tbsp high heat oil, such as canola or vegetable

  • Roughly chopped flat leaf Italian parsley, for garnish

For the garlic cream sauce:

  • 1 tsp italian seasoning

  • 1 1/2 tsp garlic powder

  • 1/4 cup finely grated parmesan cheese

  • 1 tsp cornstarch

  • 1 cup heavy cream

  • 2 Tbsp unsalted butter

How to Prepare:


*Preheat your oven to 400 degrees F

  1. Remove your chicken thighs from the refrigerator about 30 minutes prior to cooking to bring them to room temp. Once this is done, pat each dry on both sides with a paper towel to absorb any excess moisture to allow even cooking.

  2. Combine 2 tsp of your kosher salt, pepper, paprika, 1 tsp of garlic powder and onion powder into a small bowl and whisk to combine.

  3. Place your chicken thighs into a mixing bowl and season all over with the spice rub until all are evenly coated and set aside.

  4. Get your pan ready on the cooktop and add a tablespoon of your high-heat oil and heat over medium-high heat until oil is hot and shimmering. Place your chicken thighs in the pan skin side down to the hot oil, allowing each chicken thigh an inch or so of space in between, sear them skin side down for 2-3 minutes until a golden crust has formed. Flip and place in the oven.

  5. For the sauce, combine all ingredients into a medium sauce pan and heat over low heat, whisking every so often, until the mixture thickens a bit and is steaming. About 5 minutes.

  6. Once your sauce is thick and steaming, open your oven and very carefully pour the sauce carefully into the pan (or baking dish).

  7. Bake 35-40 minutes until a thermometer reads 165 degrees F.

  8. Serve hot with a veggie side or mashed potatoes. Enjoy!


Did you make this recipe? Don't forget to post a photo and tag @boujeekitchen_ on instagram and hashtag it #boujeekitchen


Be strong and courageous. Do not be afraid or terrified because of them, or the LORD your God goes with you; he will never leave you nor forsake you.


Deuteronomy 31:6

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