- 6 Bone in skin on chicken thighs
- 2 tbsp olive oil
- 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
- salt and pepper to taste
Preheat your oven to 400 degrees.
Heat up 2 tablespoons of olive oil in a skillet over medium-high heat.
Once the skillet is hot, add the chicken thighs skin side down, and top with salt and pepper to taste. Sear the chicken thighs for 2-3 minutes on each side until they are browned, and remove them from the skillet.
In the same skillet, add the chopped onion and garlic cloves. Saute for 2-3 minutes until the onions have begun to soften and brown.
Add 1 teaspoon of thyme, and stir until fragrant.
Pour in 1 cup of bone broth.
Whisk in 3 tablespoons of heavy whipping cream.
Toss in ⅔ cup Parmesan cheese. You can use shredded or grated. If using shredded, add just a little at a time, and whisk it quickly to combine it with the liquid. Using grated Parmesan will allow the cheese to mix more easily with the sauce.
Add the chicken thighs back to the skillet with the sauce. Place the skillet in the oven, and roast the chicken thighs for 15-20 minutes until they are cooked through.
Spoon the sauce over top of the chicken thighs, and serve topped with fresh Parmesan or herbs.