Description
A creamy, spicy one-skillet dinner made with juicy chicken thighs, jalapeños, and parmesan cheese in a rich sauce that’s perfect for weeknights.
Ingredients
- Chicken Thighs: 6 bone-in, skin-on
- Olive Oil: 2 tablespoons
- Salt and Black Pepper: To taste
- Garlic: 4 cloves, minced
- Jalapeños: 2, thinly sliced
- Heavy Cream: 1 cup
- Parmesan Cheese: ¾ cup, freshly grated
- Chicken Broth: ½ cup
- Paprika: 1 teaspoon
- Thyme: 1 teaspoon, dried or fresh
Instructions
- Preheat Your Equipment: Set your oven to 400°F (200°C).
- Combine Ingredients: Season chicken with salt, pepper, and paprika. Set aside.
- Prepare Your Cooking Vessel: Heat olive oil in a cast iron skillet over medium-high heat. Sear chicken skin-side down until golden, about 5 minutes per side. Remove and set aside.
- Assemble the Dish: Add garlic and jalapeños to the skillet. Sauté briefly, then pour in cream and broth. Stir in parmesan and thyme. Simmer for 2 minutes.
- Cook to Perfection: Return chicken to skillet, spoon sauce over each piece, then transfer to oven. Roast for 25 minutes or until internal temp hits 165°F.
- Finishing Touches: Rest skillet for 5 minutes after baking. Garnish with herbs or extra cheese.
- Serve and Enjoy: Serve hot with mashed potatoes, bread, or rice.
Notes
- Note: Searing the chicken first locks in flavor.
- Note: Use freshly grated parmesan for best results.
- Note: Adjust the number of jalapeños for your heat preference.
Nutrition
- Serving Size: 1 portion
- Calories: 490
- Sugar: 1g
- Sodium: 520mg
- Fat: 38g
- Saturated Fat: 16g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0.5g
- Protein: 32g
- Cholesterol: 150mg
Keywords: jalapeño chicken, parmesan roasted chicken, one skillet chicken, spicy creamy chicken, weeknight dinner