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Ingredients:
– 6 chicken thighs (bone-in, skin-on for best flavor)
– Salt and pepper (to taste)
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– 1 teaspoon paprika
– 1 teaspoon Italian seasoning (or any herbs you prefer)
– 1 tablespoon olive oil
– 1 cup cherry tomatoes (halved)
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– Fresh basil (for garnish)
### Instructions:
1. Preheat Oven: Preheat your oven to 375°F (190°C).
2. Season Chicken: Pat the chicken thighs dry with paper towels. Season both sides with salt, pepper, garlic powder, onion powder, paprika, and Italian seasoning.
3. Sear the Chicken: In a large oven-safe skillet, heat the olive oil over medium-high heat. Add the chicken thighs, skin side down, and sear until golden brown (about 5-7 minutes). Flip the chicken and cook for another 3-4 minutes. Remove the chicken from the skillet and set aside.
4. Cook Tomatoes: In the same skillet, add the cherry tomatoes and cook for about 2-3 minutes until they start to soften.
5. Make the Sauce: Lower the heat and add the heavy cream to the skillet, scraping any browned bits from the bottom. Stir in the Parmesan cheese and let it simmer for a few minutes until slightly thickened.
6. Combine and Bake: Return the chicken thighs to the skillet, skin side up, and spoon some of the sauce over them. Transfer the skillet to the preheated oven and bake for about 20-25 minutes, or until the chicken is cooked through (internal temperature should reach 165°F or 74°C).
7. Garnish and Serve: Remove from the oven and let it rest for a few minutes. Garnish with fresh basil before serving.
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