Baked Chicken in Parmesan and Roasted Garlic Sauce

READY IN: 1hr
Recipe by 3KillerBs

Baked chicken in a flavorful sauce. Reduced fat. Fresh herbs. Easy to make. What’s not to like? After a short prep time you leave it in the oven until you’re ready so its easy to deal with an erratic family schedule or tardy guests. Enjoy!

Top Review by Shawn C

I loved the sauce in this dish. I used boneless breasts, and also used about a 1/4 cup of roasted cloves which I put into the mini chopper. I found that I can buy roasted garlic cloves by the bulk etc at Harris Teeter grocery store (near the olives and imported cheeses) which I loved the strong flavor. Thank you for sharing this great recipe

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  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.

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