A delightful dish combining tender chicken with a creamy gorgonzola sauce and fresh asparagus.
Preheat your oven to 375°F (190°C).
Ensure your oven is fully preheated before placing the dish inside for even cooking.
Season the chicken thighs with salt and pepper on both sides.
Pat the chicken dry with a paper towel before seasoning to help the spices adhere better.
Heat a skillet over medium heat and sear the chicken thighs until golden brown on both sides, about 4 minutes per side.
Do not overcrowd the skillet; cook in batches if necessary to ensure even browning.
Transfer the chicken to an oven-safe dish.
Arrange the chicken in a single layer for even cooking.
In the same skillet, sauté the minced garlic until fragrant, about 1 minute.
Lower the heat to avoid burning the garlic, which can turn bitter.
Add the heavy cream and gorgonzola cheese to the skillet, stirring until the cheese melts and the sauce is smooth.
Stir continuously to prevent the sauce from sticking to the skillet.
Pour the sauce over the chicken in the oven-safe dish.
Ensure the chicken is evenly coated with the sauce for consistent flavor.
Bake the chicken in the preheated oven for 25 minutes.
Check the chicken's internal temperature to ensure it reaches 165°F (74°C).
While the chicken bakes, prepare the asparagus by trimming the tough ends and cutting into 2-inch pieces.
Snap the asparagus ends off by hand to naturally find the tender part.
After 25 minutes, add the asparagus to the dish with the chicken and sauce, then bake for an additional 10 minutes.
Cover the dish with foil if the sauce starts to thicken too much.
Serve the chicken and asparagus over cooked white rice.
Garnish with fresh parsley or a sprinkle of gorgonzola for added flavor and presentation.
Nutze unsere App für das beste Erlebnis
