Golden Crispy Chicken Thighs with Creamy Cheese Sauce
Chicken thighs simmered until tender, then pan-fried to a perfect golden crisp and smothered in a rich vegetable cream sauce topped with melted cheese. A comforting, crowd-pleasing dinner ready in just 30 minutes.
🛒 Ingredients
6 servings
- 500 g chicken thighs
- Salt and black pepper to taste
- 2 garlic cloves, minced
- 2 tablespoons white vinegar
- 1 pinch dried oregano
- Vegetable oil for frying
- 1 tomato, diced
- 1 onion, sliced
- 1/2 red bell pepper, sliced
- 1 tablespoon olive oil
- 200 ml light cream
- Fresh parsley, chopped
- Grated cheese to taste
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Directions
- 1
Season the chicken thighs with salt, minced garlic, vinegar, and oregano. Let marinate for 15 minutes.
- 2
Place the chicken in a pot, cover with water, and cook over medium heat for 10–12 minutes until cooked through. Drain and set aside.
- 3
Heat vegetable oil in a skillet over high heat. Fry the chicken thighs until deeply golden and crispy on both sides. Transfer to paper towels to drain.
- 4
In a separate skillet, heat olive oil over medium heat. Sauté the onion and bell pepper for 3 minutes until softened. Add the diced tomato and parsley.
- 5
Pour in the cream, stir gently, and simmer for 3–4 minutes until the sauce thickens slightly.
- 6
Arrange the chicken thighs in a serving dish, pour the creamy sauce over them, sprinkle generously with grated cheese, and serve hot.
💡 Chef's Tip
Add a pinch of smoked paprika to the sauce for extra depth, or finish with fresh basil leaves for a Mediterranean twist.
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Same category — Poultry
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