Ingredients:

  • 4 boneless, skinless chicken thighs (about 680g / 1.5 lbs)
  • 1 tablespoon olive oil (15 ml)
  • ½ teaspoon salt (3g)
  • ¼ teaspoon black pepper (1g)
  • ½ teaspoon garlic powder (2g)
  • ½ teaspoon Italian seasoning (2g)
  • 2 tablespoons butter (28g)
  • 4 cloves garlic, minced (about 12g)
  • 1 cup heavy cream (240 ml)
  • ½ cup grated Parmesan cheese, finely grated (about 50g)
  • ¼ cup chicken broth (60 ml)
  • 1 tablespoon all-purpose flour (8g)
  • ¼ teaspoon salt (1.5g), or to taste
  • ¼ teaspoon black pepper (1g), or to taste
  • 2 tablespoons chopped fresh parsley, for garnish

Instructions:

  1. Preheat oven to 375°F (190°C). In a large skillet, heat olive oil over medium-high heat. Season chicken thighs with salt, pepper, garlic powder, and Italian seasoning.
  2. Sear the chicken thighs in the hot skillet for 2-3 minutes per side, until lightly browned. Don't cook them all the way through. Remove chicken from skillet and set aside.
  3. In the same skillet, melt butter over medium heat. Add minced garlic and cook for about 1 minute, until fragrant.
  4. Whisk in flour and cook for 1 minute, stirring constantly.
  5. Gradually whisk in chicken broth and heavy cream, ensuring no lumps form. Bring to a simmer. Stir in Parmesan cheese, salt, and pepper. Cook until the sauce thickens slightly, about 2-3 minutes.
  6. Pour the sauce into the baking dish. Arrange the seared chicken thighs in the sauce, ensuring they are mostly submerged.
  7. Bake in preheated oven for 30-35 minutes, or until chicken is cooked through and the internal temperature reaches 165°F (74°C). The sauce should be bubbly and slightly golden brown.
  8. Garnish with fresh parsley before serving.