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Close-up of crispy baked chicken thighs swimming in a rich, creamy herb sauce with red chili slices.

Crispy Baked Thighs with Herb Butter

This recipe provides instructions for cooking skin-on chicken thighs until crispy, served with a creamy sauce made from onions, roasted peppers, cream, spinach, and Parmesan cheese.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 people
Course: Dinner
Cuisine: American
Calories: 501
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs. skin-on chicken thighs Drumsticks or other bone-in pieces work too
  • 2 tbsp. olive oil
  • 1 medium onion
  • 1/2 tsp. red pepper flakes
  • 1/2 cup roasted peppers cut into thin strips
  • 1 cup Half & Half
  • 4 cups baby spinach
  • 3/4 cup Parmesan cheese
  • To taste salt and pepper
  • fresh parsley to garnish

Equipment

  • Large skillet

Method
 

  1. Sprinkle the chicken with salt and pepper on both sides.
  2. Heat the oil in a large skillet over medium-high heat. Add the chicken and sear for about 2 minutes. Reduce the heat to medium, and keep frying the chicken until cooked through. The cooking time will vary depending on the thickness of the chicken.
  3. Remove the chicken from the skillet and set aside. To the same skillet, add the onions and cook for about 5 minutes, until soft and golden in color. Add the red pepper flakes and roasted peppers, and cook for another 2 minutes.
  4. Reduce the heat to medium-low, add the cream, and bring to a simmer. Add the spinach, and when it wilts down, add the Parmesan. Stir the sauce.
  5. Return the chicken to the skillet, and cook for 5 minutes, spooning the sauce over it. Remove the skillet from the heat. Garnish with freshly chopped parsley.

Notes

If you want to roast the peppers yourself, see instructions elsewhere. You may buy roasted red peppers in a jar in most supermarkets or online.