Golden Herb Crusted Chicken Thighs (Printer-friendly)
Crisp herb-crusted chicken thighs over fluffy rice with rich creamy garlic sauce and fresh herbs.
# What You Need:
→ Herb-Crusted Chicken Thighs
01 - 8 boneless, skinless chicken thighs
02 - 1 cup breadcrumbs (gluten-free if needed)
03 - 2 tablespoons grated Parmesan cheese
04 - 2 tablespoons fresh parsley, finely chopped
05 - 1 tablespoon fresh thyme leaves
06 - 1 tablespoon fresh rosemary, finely chopped
07 - 1 teaspoon smoked paprika
08 - 1 teaspoon salt
09 - ½ teaspoon black pepper
10 - 2 eggs, beaten
11 - 2 tablespoons olive oil
→ Creamy Garlic Sauce
12 - 3 tablespoons unsalted butter
13 - 6 cloves garlic, minced
14 - 1 cup chicken broth
15 - 1 cup heavy cream
16 - ½ cup grated Parmesan cheese
17 - 1 teaspoon Dijon mustard
18 - Salt and black pepper to taste
→ Rice
19 - 1½ cups long grain white rice
20 - 3 cups water or chicken broth
21 - ½ teaspoon salt
22 - 1 tablespoon butter
# How to Make It:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper or lightly grease it with oil.
02 - In a shallow bowl, combine breadcrumbs, Parmesan cheese, parsley, thyme, rosemary, smoked paprika, salt, and black pepper. Mix until evenly distributed.
03 - Dip each chicken thigh into the beaten eggs, allowing excess to drip off, then press firmly into the herb breadcrumb mixture, coating both sides thoroughly.
04 - Heat olive oil in a large skillet over medium-high heat. Sear the coated chicken thighs for 2 to 3 minutes per side until a golden crust forms. The chicken does not need to be fully cooked at this stage.
05 - Transfer the seared chicken thighs to the prepared baking sheet. Bake for 20 to 25 minutes, or until the internal temperature reaches 165°F.
06 - While the chicken bakes, combine rice, water or chicken broth, salt, and butter in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 to 18 minutes. Remove from heat and let sit covered for 5 minutes before fluffing with a fork.
07 - Melt butter in a saucepan over medium heat. Add minced garlic and sauté for 1 to 2 minutes until fragrant, being careful not to brown it.
08 - Pour in chicken broth and bring to a simmer. Reduce heat, stir in heavy cream, Parmesan cheese, and Dijon mustard. Cook for about 5 minutes, stirring constantly, until the sauce thickens slightly. Season with salt and pepper to taste.
09 - Place a generous bed of fluffy rice on each plate. Top with two chicken thighs and spoon the creamy garlic sauce generously over the chicken. Garnish with additional fresh herbs if desired.
# Expert Tips:
01 -
- The crispy herb crust gives way to impossibly tender chicken every single time
- That creamy garlic sauce is the kind of rich comfort food people beg you to make again
- Everything comes together in about an hour but tastes like you spent all day cooking
02 -
- Do not skip the searing step or you will miss out on that irresistible crispy texture
- The sauce thickens quickly so keep an eye on it and remove from heat once it coats a spoon
- Letting the rice rest covered for 5 minutes makes all the difference for fluffy results
03 -
- Pat the chicken completely dry before dipping in egg for better crust adhesion
- Let the seared chicken rest on the baking sheet while you make the sauce to keep it juicy