Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs
  • 1 tsp kosher salt
  • 1/2 tsp freshly cracked black pepper
  • 1 tsp smoked paprika
  • 8 oz full-fat cream cheese, softened
  • 1/2 cup heavy cream
  • 1/4 cup chicken bone broth
  • 3 cloves garlic, microplaned
  • 1 tbsp Dijon mustard
  • 1/2 cup freshly grated Parmesan cheese
  • 1 cup shredded whole-milk mozzarella
  • 1/4 cup fresh parsley, finely minced

Instructions:

  1. Preheat your oven to 200°C. Pat the chicken thighs completely dry with paper towels to ensure seasoning adhesion.
  2. Rub the kosher salt, black pepper, and smoked paprika evenly over both sides of the meat. Arrange the chicken in a single layer in a baking pan.
  3. In a medium mixing bowl, whisk the softened cream cheese until smooth. Slowly incorporate the heavy cream and chicken broth, whisking constantly until no lumps remain.
  4. Stir the microplaned garlic, Dijon mustard, and grated Parmesan cheese into the cream mixture.
  5. Pour the sauce over the chicken thighs, ensuring they are well-covered. Top evenly with the shredded mozzarella cheese.
  6. Bake for 30 minutes, or until the internal temperature of the chicken reaches 74°C on a meat thermometer and the cheese is golden and bubbly.
  7. Remove from the oven and garnish with freshly minced parsley before serving.