Baked Chicken in Parmesan and Roasted Garlic Sauce

Recipe by 3KillerBs
YIELD: 8 thighs




  • 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.