Golden Herb Crusted Chicken (Printable)
Crispy herb-crusted chicken thighs in a rich, creamy garlic Parmesan sauce served over fluffy rice.
# What You'll Need:
→ For the Herb-Crusted Chicken Thighs
01 - 8 bone-in, skin-on chicken thighs
02 - 2 tablespoons olive oil
03 - 1 cup panko breadcrumbs
04 - 1/2 cup grated Parmesan cheese
05 - 2 tablespoons fresh parsley, finely chopped
06 - 1 tablespoon fresh thyme, finely chopped
07 - 1 tablespoon fresh rosemary, finely chopped
08 - 1 teaspoon garlic powder
09 - 1 teaspoon kosher salt
10 - 1/2 teaspoon freshly ground black pepper
11 - 2 large eggs
→ For the Creamy Garlic Sauce
12 - 2 tablespoons unsalted butter
13 - 6 cloves garlic, minced
14 - 1 cup heavy cream
15 - 1/2 cup chicken broth
16 - 1/2 cup grated Parmesan cheese
17 - 1 tablespoon fresh parsley, finely chopped
18 - Salt and freshly ground black pepper, to taste
→ For the Long Grain White Rice
19 - 1 1/2 cups long grain white rice
20 - 3 cups water or chicken broth
21 - 1 tablespoon unsalted butter
22 - 1/2 teaspoon salt
# Directions:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside.
02 - In a shallow dish, whisk the 2 large eggs until well beaten. In a separate wide bowl, combine the panko breadcrumbs, 1/2 cup grated Parmesan cheese, chopped parsley, thyme, rosemary, garlic powder, kosher salt, and black pepper. Mix thoroughly to distribute the herbs and seasonings evenly.
03 - Pat each chicken thigh completely dry with paper towels. Dip each thigh into the beaten egg, allowing excess to drip off, then press firmly into the herb-breadcrumb mixture on all sides to create an even, well-adhered coating.
04 - Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering. Place the breaded chicken thighs skin-side down and sear for 3 to 4 minutes until a deep golden crust forms. Transfer the seared thighs to the prepared baking sheet, skin-side up.
05 - Bake the chicken thighs in the preheated oven for 25 to 30 minutes, until the internal temperature reaches 165°F when measured at the thickest part with an instant-read thermometer.
06 - While the chicken bakes, combine the rice, water or chicken broth, 1 tablespoon of butter, and 1/2 teaspoon of salt in a medium saucepan. Bring to a rolling boil over high heat, then reduce the heat to low, cover tightly, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff gently with a fork before serving.
07 - In the same skillet used for searing the chicken, melt 2 tablespoons of unsalted butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant, being careful not to let it brown. Pour in the heavy cream and chicken broth, stirring to combine. Bring to a gentle simmer and cook for 3 to 4 minutes. Whisk in 1/2 cup of Parmesan cheese and the chopped parsley until the cheese melts smoothly. Season with salt and pepper to taste, and continue simmering until the sauce coats the back of a spoon.
08 - Spoon a generous portion of fluffy rice onto each plate. Arrange the golden herb-crusted chicken thighs on top and drizzle liberally with the creamy garlic sauce. Serve immediately.
# Expert Tips:
01 -
- The herb crust stays incredibly crunchy even after baking, creating a satisfying contrast with the velvety sauce.
- Everything comes together on one baking sheet and in one skillet, so cleanup is surprisingly manageable.
- It looks like something from a restaurant menu but uses ingredients you probably already have in your pantry.
02 -
- Do not skip patting the chicken dry because any moisture on the skin will steam the crust instead of crisping it.
- Use the same skillet for searing and making the sauce because all those browned bits on the bottom are concentrated flavor that transforms the sauce from good to unforgettable.
03 -
- Press the breadcrumb mixture firmly onto the chicken as if you are giving it a massage, because a loose coating will fall off during searing and leave you with patches of bare skin.
- Let the cream sauce come to a gentle simmer rather than a full boil, because boiling can cause the Parmesan to separate and turn grainy instead of smooth.