Introduction
Indulging in a hearty and flavorful chicken dish is always a delight, especially when it’s easy to prepare. This recipe features succulent bone-in, skin-on chicken thighs coated in a spiced flour mixture, baked to perfection, and served with a creamy gravy. The combination of smoked paprika, garlic, and onion powder gives the chicken a mouthwatering taste that pairs beautifully with the rich, velvety sauce. Perfect for family dinners or special occasions, this dish is sure to impress!
Ingredients
1 cup all-purpose flour
1 tablespoon kosher salt
2 teaspoons smoked paprika
1½ teaspoons garlic powder
1½ teaspoons onion powder
1 teaspoon freshly cracked black pepper
8 bone-in, skin-on chicken thighs
1¼ cups cold heavy cream
1¼ cups water
2 teaspoons chopped fresh parsley (for garnish)
Prep Time
15 minutes
Cook Time
1½ hours
Total Time
1 hour 45 minutes
Yield
Serves 4-6 people
Detailed Directions and Instructions
Step 1: Preheat the Oven
Preheat the oven to 350°F. Lightly spray a 9×13-inch baking dish with nonstick cooking spray.
Step 2: Prepare the Flour Mixture
In a medium-sized shallow bowl, whisk together the flour, kosher salt, smoked paprika, garlic powder, onion powder, and black pepper until well combined.
Step 3: Dredge the Chicken Thighs
Dredge each chicken thigh in the flour mixture, ensuring an even coating. Place the coated chicken thighs skin-side up in the prepared baking dish.
Step 4: Mix the Cream and Water
In a separate bowl, whisk together the cold heavy cream and water until smooth.
Step 5: Add the Cream Mixture
Slowly pour the cream and water mixture around the chicken thighs in the baking dish, being careful not to pour it directly over the chicken to keep the skin crispy.
Step 6: Bake the Chicken
Bake the chicken, uncovered, in the preheated oven for 1½ hours, or until the skin is golden brown and the juices run clear. The internal temperature should reach 165°F when measured with a meat thermometer inserted into the thickest part of the chicken.
Step 7: Rest the Chicken
Once cooked, remove the baking dish from the oven and let the chicken rest for about 5 minutes.
Step 8: Create the Gravy
Transfer the chicken thighs to a serving plate. Whisk the drippings and cream mixture in the baking dish to create a flavorful gravy.
Step 9: Serve
Serve the chicken hot, drizzled with the gravy, and garnish with chopped fresh parsley.
Notes
Note 1: Cooking Time
Ensure that the chicken is baked until fully cooked, reaching the proper internal temperature.
Note 2: Storage
Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
Note 3: Serving Suggestions
This dish pairs well with mashed potatoes or a fresh green salad.
Note 4: Variations
Feel free to add additional herbs or spices to the flour mixture to customize the flavor.
Cook techniques
Whisking
Use a whisk to combine dry ingredients for an even mix, ensuring no clumps remain. This technique helps evenly distribute flavors in the flour mixture for coating.
Dredging
Dredging chicken thighs in the seasoned flour mixture creates a crispy outer layer when baked. Ensure the chicken is evenly coated for the best texture.
Layering
When placing the coated chicken in the baking dish, arrange them skin-side up. This allows the skin to crisp while leaving room for the sauce to simmer beneath.
Gradual pouring
Pour the cream and water mixture around the chicken instead of directly over it. This preserves the crispy skin on the chicken while ensuring it cooks in flavorful liquid.
Baking
Bake the chicken uncovered to promote browning and crispness. Monitor the internal temperature to ensure it’s cooked through while achieving a golden exterior.
Resting
Allow the baked chicken to rest before serving. This helps redistribute the juices, making the meat moist and flavorful.
Creating gravy
Whisking the drippings and cream mixture post-baking produces a rich gravy. This technique enhances the dish’s flavor, making it perfect for serving alongside the chicken.
FAQ
What can I substitute for heavy cream?
You can use half-and-half or whole milk as alternatives, but the sauce will be less rich and creamy.
Can I use boneless chicken thighs?
Yes, boneless thighs can be used, but adjust the cooking time as they may require less time in the oven.
How can I ensure the chicken skin stays crispy?
Avoid pouring the liquid directly over the skin and bake uncovered to allow moisture to escape and promote crispness.
What if I don’t have smoked paprika?
You can use regular paprika or omit it if you prefer a milder flavor, but the dish may lack the smoky depth.
Is it necessary to let the chicken rest before serving?
Yes, resting allows the juices to redistribute, ensuring the chicken remains moist and tender when served.
Conclusion
This baked chicken thigh recipe is a delightful combination of crispy skin and rich, creamy gravy. The blend of spices adds a smoky depth of flavor, making it a perfect dish for any occasion. Simple to prepare and satisfying to enjoy, this recipe is sure to become a family favorite.
Creamy Mushroom Chicken
Add sliced mushrooms to the cream mixture before baking for an earthy flavor and an even richer sauce.
Spicy Herb Chicken
Include cayenne pepper and fresh thyme in the flour mixture to add a bit of heat and aromatic flavor.
Garlic Lemon Chicken
Incorporate fresh lemon juice and lemon zest into the cream mixture for a bright and tangy twist.
Honey Mustard Glazed Chicken
Mix honey and Dijon mustard into the cream sauce for a sweet and tangy glaze that complements the chicken perfectly.
Vegetable Medley
Add chopped vegetables such as carrots, bell peppers, and zucchini to the baking dish for a colorful and nutritious side.
Cheesy Chicken Bake
Sprinkle shredded cheese over the chicken thighs in the last 15 minutes of baking for a gooey, cheesy finish.
