Ingredients
Units
Scale
- 6 bone-in, skin-on chicken thighs (you can also use boneless skinless chicken thighs cook 5 minutes less)
- Salt and black pepper, to taste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon paprika
- 2 tablespoons olive oil
- 2 tablespoons tomato paste
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1/2 cup grated freshly grated parmigiano cheese (Parmesan cheese)
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh parsley
Instructions
- Preheat your oven to 375°F (190°C).
- In a small bowl, combine salt, black pepper, dried oregano, dried basil, and paprika.
- Pat the chicken thighs dry with paper towels. Season each thigh with the spice mixture, ensuring they are well-coated on both sides.
- Heat olive oil in an oven-safe skillet or cast iron pan over medium-high heat. Sear the chicken thighs, skin side down, until golden brown, about 4-5 minutes per side. Remove the chicken from the skillet and set aside.
- In the same skillet, add tomato paste and minced garlic. Sauté for 1-2 minutes until the garlic becomes fragrant.
- Pour in chicken broth, scraping the bottom of the skillet to release any browned bits. Bring to a simmer.
- Stir in heavy cream and cheese until the sauce is smooth and well combined.
- Return the seared chicken thighs to the skillet, skin side up, placing them in the sauce.
- Transfer the skillet to the preheated oven and bake for about 20-25 minutes or until the chicken is cooked through and the skin is crispy.
- Garnish with fresh basil and parsley before serving.