Baked Chicken Thighs in Hatch Chile Cream Sauce

Baked Chicken Thighs in Hatch Chile Cream Sauce

This quick and easy baked chicken thigh dish is cooked in a tasty Hatch chile cream sauce and can be served over white rice.

Preparation Time
15 mins
Cooking Time
35 mins
Total Time
50 mins
Calories
563 Calories

Recipe Instructions

Step 1
Preheat the oven to 350 degrees F (175 degrees C).
Step 2
Season chicken thighs with salt and pepper.
Step 3
Heat oil in a cast iron skillet over medium heat. Cook chicken in the hot oil without moving to blacken skin, about 4 minutes. Turn chicken and cook about 2 more minutes. Transfer chicken to a plate.
Step 4
Add butter to the skillet. Cook chile peppers and onion in the melted butter until crisp-tender, 5 to 6 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in cream until combined. Season with taco seasoning, salt, and pepper.
Step 5
Place chicken on top of onions and chiles and cover with foil.
Step 6
Place in the preheated oven and cook until chicken is no longer pink at the bone and the juices run clear, 20 to 25 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Baked Chicken Thighs in Hatch Chile Cream Sauce
Baked Chicken Thighs in Hatch Chile Cream Sauce

Ingredients

  • 1 cup sliced onion
  • salt and freshly ground black pepper to taste
  • 1 tablespoon oil
  • 1 tablespoon salted butter
  • 2 tablespoons taco seasoning
  • 3 cloves garlic, pressed
  • 2 pounds bone-in chicken thighs
  • 1 cup Hatch chile peppers, seeded and sliced
  • 0.5 cup heavy whipping cream

Categories

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