Ingredients
Scale
- 4 boneless, skinless chicken thighs
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 3 cloves garlic, minced
- 1 tsp Italian seasoning
- ½ tsp salt
- ¼ tsp black pepper
- 1 cup shredded mozzarella cheese
- 1 tbsp olive oil
- Fresh parsley, chopped (for garnish)
- 10 cherry tomatoes, halved (optional)
Instructions
- Preheat oven to 375°F (190°C).
- In a skillet over medium heat, heat olive oil. Season chicken with salt and pepper, then sear for 3–4 minutes per side until golden. Remove and set aside.
- In the same skillet, sauté garlic for 30 seconds until fragrant. Add heavy cream, Italian seasoning, and Parmesan. Stir until sauce thickens slightly.
- Return chicken to the skillet, spooning sauce over top. Sprinkle with mozzarella.
- Bake for 15–18 minutes until chicken reaches 165°F and cheese is bubbly and golden.
- Garnish with parsley and halved cherry tomatoes before serving.
Notes
- For a lighter version, substitute half-and-half for heavy cream.
- Chicken breasts may be used instead of thighs, but reduce cook time by 3–4 minutes.
- Top with crushed red pepper flakes for a spicy kick.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Baking
- Cuisine: Italian-inspired
- Diet: High Protein
Nutrition
- Serving Size: 1 thigh
- Calories: 425 Kcal
- Sugar: 2g
- Sodium: 720mg
- Fat: 32g
- Saturated Fat: 17g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 32g
- Cholesterol: 115mg
