Baked Chicken In Parmesan And Roasted Garlic Sauce

Name: Baked Chicken In Parmesan And Roasted Garlic Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 chicken thighs (bone in, skin removed); olive oil (for browning); 2 tablespoons dry sherry; 1 cup chicken stock (see note); 1 teaspoon fresh thyme; 4 roasted garlic, cloves; 1 cup milk; 8 ounces cream cheese, softened; 1/2 cup parmesan cheese, grated; salt (optional); fresh ground black pepper; 1 tablespoon fresh parsley, chopped; 1 lb egg noodles, cooked according to package directions

Servings: persons

8 chicken thighs (bone in, skin removed)
olive oil (for browning)
2 tablespoons dry sherry
1 cup chicken stock (see note)
1 teaspoon fresh thyme
4 roasted garlic, cloves
1 cup milk
8 ounces cream cheese, softened
1/2 cup parmesan cheese, grated
salt (optional)
fresh ground black pepper
1 tablespoon fresh parsley, chopped
1 lb egg noodles, cooked according to package directions

1
Preheat oven to 350u00b0F.
2
Squeeze roasted garlic from the papery peels and mash well.
3
Heat olive oil in a large, heavy skillet then brown chicken thighs thoroughly over medium-high heat. Work in batches removing each batch to a 13X9 pan in the oven as they finish.
4
Reduce heat to medium. Deglaze pan with sherry.
5
Add chicken stock (see note), thyme, and the roasted garlic. Simmer 2 minutes.
6
Add milk. Add cream cheese in small blobs.
7
Bring to simmer, whisking in the cream cheese until smooth.
8
Add salt (if using), pepper, and parsley. Whisk in Parmesan until melted.
9
Pour sauce over chicken pieces and return to oven for about 1/2 hour or until chicken thighs are thoroughly cooked.
10
Remove chicken to a serving platter. Toss sauce with noodles.
11
Serve with a green vegetable (I recommend broccoli or an Italian vegetable mix), or a salad.
12
Note: If you don't have homemade chicken stock please use a quality soup base (I like Tones), rather than bullion, which is apt to be too salty when combined with the Parmesan.
13
Note: If you want a thicker sauce reduce the chicken stock to 1/2 cup.

1310

kcal

Calories

Fat

123

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 8 chicken thighs (bone in, skin removed), olive oil (for browning), 2 tablespoons dry sherry, 1 cup chicken stock (see note), and more.

Yes, Baked Chicken In Parmesan And Roasted Garlic Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!