I as feeling the need for some TLC -- anything that represented comfort. I wanted to make something quick and easy for dinner so I immediately thought of chicken... chicken with some kind of creamy, comforting gravy to drive my craving home. Yes, I had visions of gravy gently sliding off the edges of a juicy chicken thigh... and maybe something along side to soak up some extra gravy -- like say, some dirty mashed Yukon Golds -- with garlic --- yes, I was on a roll. My mouth started to water thinking of such bliss!
So, I rummaged around my fridge and came up with Dijon mustard, sour cream, cream cheese and butter; check. Hmmmm...
I had a package of boneless, skinless chicken thighs that I defrosted in the morning --not having a clue if I would actually have time to cook them; check. The pantry was full of spice and herb options galore...I'm a pack rat; check. I will also note that I have a particular fondness for French cuisine; therefore, I ALWAYS have some Herb de Provence on hand; check.
I needed no more than a couple seconds to decide what I would attempt today.
Let me just say that this is truly one of those dishes that you would think took hours to achieve such an amazingly intense and rich flavor profile. It only took about 40 minutes!
Drum roll please:
...at the end of the meal, the results were in; my family cleaned their plates, and I am now adding this new dish to my repertoire as a new favorite --EASY weekday supper! Yummy!
I hope you enjoy this creamy, tangy, comforting entree as much as we did! I served it along with mashed Yukon gold potatoes and a salad. My craving was satisfied. My work was done for the day. :-) My family was fed and happy. Life is good.
6-8 jumbo boneless, skinless chicken thighs
2 T. Herb de Provence
2 t. onion powder
1 t. smoked paprika
1 t. Kosher salt
1/2 t. cracked pepper
1/2 c sour cream OR Greek yogurt
1 T. light cream cheese
1 T. Dijon mustard
1 t. butter
Preheat oven to 400 degrees. Mix dry seasonings together and rub on thighs to coat entirely. Lightly spray baking sheet to prevent sticking. Bake 20-25 minutes uncovered. Remove from oven and place thighs on a warm platter and tent with foil.
Use a rubber spatula to scrape up any sticky bits from the bottom and pour liquid from the baking dish in a small sauce pan and bring to boil. (Note: There should be very little grease as these thighs are skinless, but if you prefer you can skim off the top if there appears to be an abundance.) Add in sour cream, Dijon and butter using a whisk to mix until smooth. Lower heat and reduce gravy by half. It should coat the back of the spoon and be creamy when it's ready.
Serve chicken with gravy drizzled over the top and along with buttery mashed potatoes and a salad. This is super easy and elegant enough to serve when entertaining dinner guests.