★Ingredients
Salt and pepper to taste
4 bone-in, skinless chicken thighs
3 cloves garlic, minced
2 tablespoons olive oil or butter
1 cup shredded sharp cheddar cheese
1 cup heavy cream
2 tablespoons Dijon mustard
½ cup mozzarella cheese
Fresh parsley for garnish (optional)
2 tablespoons cooked, crumbled bacon (optional)
★Instructions
- Preheat the Oven* Preheat your oven to 375°F (190°C).
- Season the Chicken* Pat the chicken thighs dry with a paper towel and season them with salt and pepper on both sides.
- Sear the Chicken* In a large oven-safe skillet, heat olive oil or butter over medium-high heat. Place the chicken thighs in the skillet, skin-side down (even if skinless, this side gets the most crisp). Cook for about 4-5 minutes until golden brown, then flip and cook for another 3-4 minutes on the other side. Remove the chicken and set aside.
- Prepare the Creamy Sauce
- In the same skillet, add minced garlic and sauté for 1-2 minutes until fragrant.
- Stir in the heavy cream and Dijon mustard, then reduce the heat to low. Cook for a few minutes, stirring constantly.
- Slowly add the shredded cheddar cheese, followed by the mozzarella, stirring until the sauce becomes smooth and creamy.
- Assemble* Return the seared chicken thighs to the skillet, nestling them into the creamy sauce. Sprinkle cooked bacon on top if using.
- Bake* Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is fully cooked (internal temperature reaches 165°F or 75°C).
- Broil (optional)* For an extra golden and bubbly top, switch your oven to broil for the last 2-3 minutes of cooking.
- Garnish and Serve* Remove from the oven and garnish with freshly chopped parsley. Serve hot with your choice of sides, such as mashed potatoes or steamed vegetables.
Enjoy!