# What You'll Need:
→ Chicken
01 - 8 bone-in, skin-on chicken thighs (approximately 2.5 lbs)
02 - 1 teaspoon salt
03 - ½ teaspoon black pepper
04 - 1 tablespoon olive oil
→ Sauce
05 - 3 tablespoons unsalted butter
06 - 5 cloves garlic, minced
07 - 1 small yellow onion, finely chopped
08 - 1 tablespoon all-purpose flour (use gluten-free if required)
09 - 1 cup (8 fl oz) chicken broth
10 - 1 cup (8 fl oz) heavy cream
11 - 1 teaspoon dried Italian herbs (or ½ teaspoon each dried basil and oregano)
12 - ¾ cup (2.1 oz) freshly grated Parmesan cheese
13 - 2 tablespoons chopped fresh parsley, plus extra for garnish
# Step-by-Step Guide:
01 - Pat chicken thighs dry with paper towels and season both sides evenly with salt and black pepper.
02 - Heat olive oil in a large skillet over medium-high heat. Place chicken thighs skin-side down and sear for 5 to 7 minutes until the skin is golden brown. Flip and sear the other side for 3 minutes. Remove chicken from skillet and set aside.
03 - Reduce heat to medium. In the same skillet, melt butter. Add finely chopped onion and cook for 2 to 3 minutes until softened. Add minced garlic and sauté for 1 minute until fragrant.
04 - Stir in flour and cook for 1 minute to form a roux. Gradually whisk in chicken broth followed by heavy cream, stirring continuously until the mixture comes to a gentle simmer.
05 - Add dried Italian herbs and freshly grated Parmesan cheese. Stir gently until the cheese melts completely and the sauce becomes smooth.
06 - Return chicken thighs to the skillet with skin side up. Spoon sauce over the chicken. Cover skillet and simmer on low heat for 20 minutes, or until internal temperature reaches 165°F.
07 - Remove skillet from heat. Sprinkle chopped fresh parsley over the chicken. Serve immediately, spooning extra sauce over each piece.
