What Is Perfect Chicken? <\/span> <\/h2>\n Perfect Chicken is our most-saved chicken recipe on the MyRecipes tool. (New to MyRecipes? Simply click the heart icon next to any recipe you\u2019d like to save for later, and it will be added to your collection to refer to any time.) Besides that, it\u2019s an easy baked chicken thigh masterpiece that rakes in rave reviews like “definitely thought it was made in a restaurant” due to its garlic- and herb-infused cream sauce. Think of this like chicken piccata with slightly less lemony pucker and made with chicken thighs instead of chicken breasts.\n<\/p>\n
According to Faith, who was generous enough to share her recipe with us, “chicken stock, wine, onions, garlic, mushroom, cream, butter, herbs, lemon, and capers reduce to make a perfect sauce. It is HEAVEN! Patience is key.”\n<\/p>\n
That\u2019s because the sauce alone takes about 45 minutes. But don\u2019t click away just yet. Several Allrecipes members confirm it is “well worth the wait.” As you add the sauce ingredients to the pan in a strategic order and let it all simmer down, “the flavors will come together beautifully,” while the broth and wine reduce, Faith explains.\n<\/p>\n
Once the sauce is all set, all that\u2019s left to do is sear the chicken thighs, transfer the meat and the sauce to an oven-safe dish, and bake it until the center of the chicken is fully cooked.\n<\/p>\n
<\/p>\n How to Make Perfect Chicken <\/span> <\/h2>\n Allrecipes home cooks deem it “company-worthy,” “tangy and creamy and herby,” and “a keeper!” Faith calls it “Perfect.” No matter what you call this chicken recipe, more than 360 five-star reviewers agree you should call it dinner this week\u2014and it\u2019s fairly simple to do just that.\n<\/p>\n
Start by adding chicken broth, chopped onion, and minced garlic to a saucepan. Bring this to a boil until it reduces by half, then pour in white wine. Bring the mixture back to a boil until it reduces by half again. Lower the heat, then stir in sliced mushrooms, dried rosemary, and dried sage. Simmer until the mushrooms are tender. Stir in cream, butter, lemon juice, and capers, and let this simmer for about 10 minutes more.\n<\/p>\n
In a large skillet, heat olive oil over medium heat. Dredge skinless, boneless chicken thighs in a dusting of cornstarch, shaking off any excess. Sear the chicken thighs about 8 minutes per side to create a golden crust.\n<\/p>\n
Transfer the chicken thighs to a baking dish, top with the sauce, then bake at 350 degrees F (175 degrees C) for 15 minutes, or until an instant-read thermometer inserted into the center of a chicken thigh reads at least 165 degrees F (74 degrees C).\n<\/p>\n