Ingredients:

  • 5 bone-in, skin-on chicken thighs (approx. 3 lbs)
  • 1 tsp salt
  • 1/2 tsp cracked black pepper
  • 1 tsp smoked paprika
  • 1 tbsp cooking oil
  • 2 tbsp unsalted butter
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup freshly grated Parmesan cheese
  • 1/2 cup low-sodium chicken broth
  • 1 tsp dried oregano

Instructions:

  1. Pat the chicken thighs completely dry with paper towels. Note: Damp skin steams instead of searing.
  2. Rub salt, pepper, and smoked paprika evenly over all sides of the chicken.
  3. Place a skillet over medium high heat with a splash of oil. Place thighs skin side down and sear for 5–7 minutes until deep gold and releasing easily.
  4. Flip and sear for 2 minutes on the other side, then remove chicken to a plate.
  5. Lower heat to medium. Melt butter in the same pan and sauté minced garlic for 1 minute until fragrant.
  6. Pour in chicken broth, scraping the brown bits from the bottom of the pan.
  7. Stir in heavy cream and dried oregano, bringing the mixture to a gentle simmer.
  8. Nestle the seared chicken thighs back into the sauce, skin side up. Note: Keep the skin above the liquid line to avoid sogginess.
  9. Transfer the pan to a preheated oven at 350°F (175°C) and bake for 25–30 minutes until the internal temperature reaches 165°F.
  10. Remove from the oven and stir the grated Parmesan into the sauce around the chicken until thick and glossy.
  11. Let the chicken rest for 5 minutes before serving. This allows the juices to redistribute.