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
- 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
Directions See How It's Made
- Preheat oven to 350°F.
- Squeeze roasted garlic from the papery peels and mash well.
- 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.
- Reduce heat to medium. Deglaze pan with sherry.
- Add chicken stock (see note), thyme, and the roasted garlic. Simmer 2 minutes.
- Add milk. Add cream cheese in small blobs.
- Bring to simmer, whisking in the cream cheese until smooth.
- Add salt (if using), pepper, and parsley. Whisk in Parmesan until melted.
- Pour sauce over chicken pieces and return to oven for about 1/2 hour or until chicken thighs are thoroughly cooked.
- Remove chicken to a serving platter. Toss sauce with noodles.
- Serve with a green vegetable (I recommend broccoli or an Italian vegetable mix), or a salad.
- 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.
- Note: If you want a thicker sauce reduce the chicken stock to 1/2 cup.