Ingredients
Scale
- 4 bone-in or boneless chicken thighs
- 1 cup heavy cream or coconut cream for a dairy-free version
- 3 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon dried thyme or rosemary
- Salt and pepper to taste
- 2 tablespoons olive oil or melted butter
- Fresh parsley for garnish
Instructions
- Preheat your oven to 400°F (200°C). Pat the chicken thighs dry and season generously with salt, pepper, paprika, and thyme. Heat olive oil in a skillet over medium-high heat, sear chicken for 3-4 minutes per side until golden brown.
- In a mixing bowl, combine heavy cream, minced garlic, salt, and pepper. Pour this mixture over the seared chicken in a baking dish, ensuring they are well coated.
- Bake uncovered for 25-30 minutes until the chicken is cooked through and the sauce is bubbling. Broil for an additional 2-3 minutes for a golden finish.
- Sprinkle chopped parsley over the baked chicken thighs. Serve hot and enjoy this creamy, flavorful dish.
Notes
- Use bone-in thighs for more flavor, but boneless work well too.
- For a dairy-free version, substitute heavy cream with coconut or cashew cream.
- Ensure the pan is hot enough to sear the chicken properly for juicy results.
- Adjust baking time if using larger or smaller chicken thighs.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking, Searing
- Cuisine: American
- Diet: Dairy-Free option available
Nutrition
- Serving Size: 1 chicken thigh with sauce
- Calories: 420 kcal Kcal
- Sugar: 2g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0.5g
- Protein: 35g
- Cholesterol: 125mg