Lick the Plate Chicken
Prepare to fall in love with "Lick the Plate Chicken," a mouthwatering dish that pairs perfectly crispy, golden-brown chicken thighs with a luxurious, velvety sauce that’s impossible to resist. Featuring bone-in, skin-on chicken seared to perfection, this recipe shines with the bold flavors of garlic, Parmesan, Dijon mustard, and a hint of fresh thyme, all melded together in a rich cream-based sauce. Ideal for weeknight dinners or special occasions, this one-pan sensation is as quick as it is impressive, with only 15 minutes of prep and 35 minutes of cooking time. Garnished with fresh parsley and versatile enough to pair with rice, mashed potatoes, or crusty bread, this dish promises to deliver spoonful after spoonful of comfort and indulgence. Try it once, and you’ll understand how it earned its irresistible name!
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Ingredients
- 6 pieces chicken thighs (bone-in, skin-on)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1 tablespoon Dijon mustard
- 1 cup Parmesan cheese, grated
- 1 teaspoon fresh thyme leaves
- 2 tablespoons fresh parsley, chopped (for garnish)
Directions
Step 1
Pat chicken thighs dry with paper towels and season evenly on both sides with salt and black pepper.
Step 2
Heat olive oil in a large skillet or sauté pan over medium-high heat. Once hot, sear the chicken thighs skin-side down for 4-5 minutes until golden brown and crispy. Flip and cook the other side for another 3-4 minutes. Remove chicken from the pan and set aside (it will finish cooking later).
Step 3
In the same pan, reduce heat to medium and melt the butter. Add minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
Step 4
Pour in the chicken broth, scraping up any brown bits from the bottom of the pan for extra flavor. Let it simmer for 2 minutes.
Step 5
Stir in the heavy cream, Dijon mustard, and grated Parmesan cheese. Whisk until the sauce is smooth and creamy.
Step 6
Add fresh thyme leaves and return the chicken thighs to the pan, skin-side up. Spoon some sauce over the chicken.
Step 7
Lower the heat, cover, and let the chicken simmer in the sauce for 20 minutes, or until the internal temperature reaches 165°F (75°C) and the sauce has thickened slightly.
Step 8
Garnish with freshly chopped parsley and serve immediately with rice, mashed potatoes, or crusty bread to soak up the sauce.
Nutrition Facts
| Serving size | (1553.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3527.7 |
| Total Fat 298.6g | 0% |
| Saturated Fat 122.0g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 1111mg | 0% |
| Sodium 5444.4mg | 0% |
| Total Carbohydrate 6.5g | 0% |
| Dietary Fiber 0.9g | 0% |
| Total Sugars 0.7g | |
| Protein 198.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 1041.0mg | 0% |
| Iron 10.0mg | 0% |
| Potassium 1951.4mg | 0% |
Source of Calories