Creamy Baked Chicken Thighs (Print Format)

Tender baked chicken thighs with mushrooms, crispy bacon and a silky cream sauce.

# Ingredients:

→ Chicken

01 - 6 bone-in chicken thighs, skin-on or skin-off
02 - 1 tablespoon olive oil
03 - 2 cloves garlic, crushed
04 - 2 tablespoons fresh parsley, chopped
05 - Kosher salt, to taste
06 - Ground black pepper, to taste

→ Cream Sauce

07 - 4 cloves garlic, crushed
08 - 7 ounces diced bacon
09 - 14 ounces cremini mushrooms, sliced
10 - 1 cup heavy cream or half and half
11 - 1/2 cup chicken broth
12 - 1/2 cup freshly grated Parmesan cheese
13 - 1/4 teaspoon freshly ground black pepper
14 - Salt, optional and to taste
15 - Fresh parsley, chopped, for garnish
16 - Freshly shaved or grated Parmesan, for garnish

# Steps:

01 - Preheat oven to 400°F (200°C). In a small jug, combine olive oil, crushed garlic, chopped parsley, salt, and black pepper. Rub this mixture thoroughly over the chicken thighs to coat.
02 - Heat a large ovenproof skillet over medium-high heat. Place chicken thighs skin-side down and sear until the skin is crisp and golden, about 2-3 minutes per side.
03 - Transfer the skillet to the preheated oven and roast the chicken for 25-30 minutes until fully cooked through. Remove the chicken and set aside. Pour out half of the juices remaining in the pan.
04 - Using the same skillet, fry the crushed garlic in the reserved juices over medium heat until fragrant, about 1 minute. Add diced bacon and cook until just beginning to crisp. Add mushrooms and sauté until softened.
05 - Pour in heavy cream, chicken broth, and grated Parmesan. Simmer gently for approximately 2 minutes until the sauce thickens slightly. Season with freshly ground black pepper and, if needed, salt after tasting.
06 - Return the chicken thighs to the skillet, spoon sauce over, and simmer for 1-2 minutes to meld flavors. Garnish with chopped parsley and shaved Parmesan. Serve alongside rice, pasta, or steamed vegetables.

# Tips:

01 - For a thicker sauce, whisk 1 teaspoon cornstarch with 1 tablespoon cream until smooth and stir into the simmering sauce, cooking until thickened.
02 - When using half and half, whisk 2 teaspoons cornstarch into 1-2 tablespoons extra half and half; add this to the sauce while stirring to thicken.

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