Grammy's Kitchen · Baked Chicken Thighs · Oven Baked Chicken Thighs
One of 35 baked chicken thighs recipes we measured
It ranks #1 of 35 for tenderness among the baked chicken thighs recipes we compared. 300 cooks on www.lecremedelacrumb.com rate it 4.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 35.
| this recipe | typical | |
|---|---|---|
| fat | 0% | 1% |
| salt | 0% | 0% |
| aromatics | 0% | 0% |
| liquid | 4% | 0% |
| sweetener | 0% | 0% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 10800 g | 6 boneless skinless chicken thighs |
| 9 g | 2 teaspoons olive oil |
| 3 g | 1/2 teaspoon salt |
| 1 g | 1/4 teaspoon cracked black pepper |
| 1 g | 1/2 teaspoon Herbs de Provence ( or Italian seasoning blend) |
| 21 g | 1 tablespoon honey |
| 14 g | 1 tablespoon butter |
| 28 g | 2 tablespoons butter |
| 8 g | 3 teaspoons minced garlic |
| 240 g | 1 cup chicken broth |
| 26 g | 2 tablespoons dijon mustard |
| 238 g | 1 cup heavy cream |
| 3 g | 1/2 teaspoon salt (or to taste) |
| 1 g | 1/4 teaspoon cracked black pepper |
Method: 8 steps, published by www.lecremedelacrumb.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I made this last night and I will say the flavor was fantastic, I used Herbs de Province. I followed the recipe EXACT but in my opinion the sauce was too thin. So I made a roux and thickened the sauce. THEN it was great. I will make it again.” — a cook, 4.0★
“So yummy! Especially over rice. I added some shredded white cheddar and spinach after I took it out of the oven. My sauce turned out a little runny, so that was the only downside.” — a cook, 4.0★