Cooking Instructions
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Step 1
Preheat the oven to 375 degrees F (190 degrees C).
Step 2
In an oven-safe skillet, heat
Extra-Virgin Olive Oil (30 mL)
over medium-high heat.
Step 3
Pat the
Bone-in, Skin-on Chicken Thighs (2)
dry with a paper towel and season both sides with
Salt (to taste)
,
Freshly Ground Black Pepper (to taste)
,
Italian Seasoning (1 g)
, and
Cayenne Pepper (2 g)
. Cook for 3-4 minutes per side, until the skin becomes crispy and browned.
Step 4
Remove the chicken from the skillet and set aside on a plate.
Step 5
Add the remaining
Extra-Virgin Olive Oil (15 mL)
. Add
Garlic (2 cloves)
to the same skillet and sauté for 1 minute.
Step 6
Stir in the
Whipping Cream (120 mL)
,
Chicken Broth (60 mL)
,
Grated Parmesan Cheese (50 g)
, juice from the
Lemon (1/2)
, and
Dried Parsley (as needed)
. Let the sauce come to a boil while stirring, then quickly reduce the heat to low. Simmer for 3 minutes.
Step 7
Nestle the chicken back into the sauce. Place the skillet in the oven for 30 minutes, or until the center of the chicken reaches 165 degrees F (74 degrees C) and its juices run clear.
