Can I use boneless, skinless chicken thighs instead?

Absolutely! Boneless, skinless thighs will cook even faster—just keep an eye and roast until the juices run clear. You might miss out on the crackly skin, but the flavors will be just as comforting.

What if I don’t have an oven-safe skillet?

No worries! After searing and building your gravy, transfer everything to a baking dish before roasting in the oven. The results are just as delicious.

Can I make this dish dairy-free?

Yes! Use a creamy plant-based milk (like coconut cream) and a dairy-free parmesan, or omit the cheese entirely for a lighter but still tasty garlic gravy.

My sauce seems too thick after reheating—how do I fix it?

This happens as the sauce cools and is completely normal. Just add a splash of broth or milk while reheating and stir until it reaches your desired consistency.

Garlic Roasted Chicken Thighs with Parmesan Gravy Recipe

Description

Tender, juicy bone-in, skin-on chicken thighs are seared and oven-roasted to perfection, then smothered in a rich, creamy garlic parmesan gravy. This one-pan recipe is simple yet packed with flavor, making it an ideal main course for a comforting dinner.

Ingredients

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For the Chicken

6 bone-in, skin-on chicken thighs
2 tbsp olive oil
Salt and pepper, to taste

For the Sauce

1 small onion, chopped
6 cloves garlic
1 tsp thyme
1 cup bone broth
2/3 cup shredded or grated parmesan cheese
3 tbsp heavy whipping cream

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Instructions

Preheat the Oven
Set your oven to 400°F (200°C) to get it ready for roasting the chicken once it is seared and prepared in the skillet.
Sear the Chicken
Heat 2 tablespoons of olive oil in a large, oven-safe skillet over medium-high heat. Add the chicken thighs skin-side down and season them with salt and pepper. Sear each side for 2-3 minutes until they are browned. Remove the chicken from the skillet and set aside.
Sauté Aromatics
In the same skillet, add the chopped onion and whole or minced garlic cloves. Sauté for 2-3 minutes, stirring occasionally, until the onions soften and begin to brown.
Add Herbs and Broth
Sprinkle in 1 teaspoon of thyme, stir until fragrant, then pour in 1 cup of bone broth. Mix well to deglaze the pan and blend the flavors.
Make the Gravy
Whisk in 3 tablespoons of heavy whipping cream until the mixture is smooth. Gradually add the parmesan cheese (shredded or grated), whisking quickly to ensure it combines thoroughly with the sauce, creating a creamy gravy.
Combine and Roast
Add the seared chicken thighs back into the skillet, nestling them into the sauce. Transfer the entire skillet to the preheated oven, and roast for 15-20 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
Serve
Spoon the luscious parmesan gravy over the chicken thighs, and serve hot. Garnish with extra parmesan or fresh chopped herbs if desired.

Notes

For best results, use freshly grated parmesan cheese for a smoother sauce.
Shredded parmesan may require more whisking to combine fully with the sauce.
Bone-in, skin-on chicken keeps the meat juicy and flavorful.
If you don’t have an oven-safe skillet, after preparing the sauce, you can transfer everything to a baking dish before roasting.
This recipe pairs well with mashed potatoes, rice, or steamed vegetables.

Nutrition

Serving Size: 1 chicken thigh with sauce
Calories: 170 kcal
Sugar: 1g
Sodium: 352mg
Fat: 13g
Saturated Fat: 5g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 4g
Fiber: 0g
Protein: 10g
Cholesterol: 45mg