Golden Herb Crusted Chicken Thighs (Printable)
Crispy herb-crusted chicken thighs in a rich creamy garlic Parmesan sauce served over fluffy rice.
# What You'll Need:
→ Herb-Crusted Chicken Thighs
01 - 8 bone-in, skin-on chicken thighs
02 - 2 tbsp olive oil
03 - 1 cup panko breadcrumbs
04 - 1/2 cup grated Parmesan cheese
05 - 2 tbsp fresh parsley, chopped
06 - 1 tbsp fresh thyme, chopped
07 - 1 tbsp fresh rosemary, chopped
08 - 1 tsp garlic powder
09 - 1 tsp salt
10 - 1/2 tsp black pepper
11 - 2 large eggs
→ Creamy Garlic Sauce
12 - 2 tbsp unsalted butter
13 - 6 cloves garlic, minced
14 - 1 cup heavy cream
15 - 1/2 cup chicken broth
16 - 1/2 cup grated Parmesan cheese
17 - 1 tbsp fresh parsley, chopped
18 - Salt and pepper, to taste
→ Rice
19 - 1 1/2 cups long grain white rice
20 - 3 cups water or chicken broth
21 - 1 tbsp unsalted butter
22 - 1/2 tsp salt
# Steps:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside.
02 - In a shallow dish, whisk the eggs until fully beaten. In a separate wide bowl, combine the panko breadcrumbs, Parmesan cheese, chopped parsley, thyme, rosemary, garlic powder, salt, and black pepper. Mix until evenly distributed.
03 - Pat the chicken thighs completely dry using paper towels. Submerge each thigh in the egg wash, allowing excess to drip off, then press firmly into the herb-breadcrumb mixture, coating all sides evenly. Ensure the crust adheres well by pressing gently with your hands.
04 - Heat olive oil in a large skillet over medium-high heat. Once the oil shimmers, place the chicken thighs skin-side down and sear for 3 to 4 minutes until a deep golden crust forms. Transfer the seared thighs to the prepared baking sheet, skin-side up.
05 - Bake the chicken in the preheated oven for 25 to 30 minutes, or until the internal temperature reaches 165°F when measured at the thickest part of the thigh.
06 - While the chicken bakes, combine the rice, water or chicken broth, butter, and salt in a saucepan. Bring to a rolling boil over medium-high heat, then reduce to low, cover tightly, and simmer for 15 minutes. Remove from heat and let stand covered for 5 minutes. Fluff gently with a fork before serving.
07 - In the same skillet used for searing the chicken, melt butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant, stirring frequently to prevent browning. Pour in the heavy cream and chicken broth, bringing the mixture to a gentle simmer for 3 to 4 minutes. Whisk in the Parmesan cheese until smooth and melted, then stir in the chopped parsley. Season with salt and pepper to taste. Continue simmering until the sauce coats the back of a spoon.
08 - Spoon a generous portion of fluffy rice onto each plate. Arrange the golden herb-crusted chicken thighs on top and drizzle liberally with the creamy garlic sauce. Serve immediately.
# Expert Tips:
01 -
- The herb crust stays impossibly crispy even under that velvety garlic sauce, which is basically drinkable on its own.
- It looks like something from a restaurant menu but comes together with everyday ingredients and one trusty skillet.
02 -
- Do not skip drying the chicken before coating, because any moisture on the skin will prevent the crust from adhering and you will end up with bald patches.
- Making the sauce in the same skillet you used for searing captures all those caramelized bits on the bottom, which is where half the flavor lives.
03 -
- Press the breadcrumb mixture onto the chicken with the palm of your hand and hold it there for a few seconds, which helps the crust bond firmly and prevents it from falling off during the sear.
- Let the cream sauce rest off the heat for two minutes before serving, because it thickens as it sits and will have the perfect consistency by the time it reaches the plate.