Baked Chicken Thighs in Hatch Chile Cream Sauce

Baked Chicken Thighs in Hatch Chile Cream Sauce
  • PREP TIME
    15 mins
  • COOK TIME
    35 mins
  • TOTAL TIME
    50 mins
  • SERVING
    4 People
  • VIEWS
    13

Embark on a culinary adventure with this vibrant dish! Tender chicken thighs, embraced by a luscious Hatch chile cream sauce, offer a symphony of flavors that dance on your palate. The subtle heat of the chiles perfectly complements the richness of the cream, creating an unforgettable dining experience.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    12 g
  • Cholesterol
    176 mg
  • Fiber
    2 g
  • Protein
    38 g
  • Saturated Fat
    16 g
  • Sodium
    473 mg
  • Sugar
    5 g
  • Fat
    40 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

Preheat the oven to 350 degrees F (175 degrees C).

02

Step

Season chicken thighs generously with salt and freshly ground black pepper.

03

Step

Heat olive oil in a cast iron skillet over medium heat. Sear chicken thighs in the hot oil without moving, until the skin is deeply golden brown and crispy, about 4 minutes. Turn and cook for another 2 minutes. Transfer chicken to a plate.

04

Step

Add butter to the skillet. Sauté the sliced Hatch chile peppers and onion in the melted butter until they are tender-crisp, about 5 to 6 minutes. Add the pressed garlic and cook until fragrant, about 1 minute. Stir in the heavy whipping cream until well combined. Season with taco seasoning, salt, and pepper to taste.

05

Step

Place the seared chicken thighs on top of the onion and chile mixture in the skillet. Cover the skillet tightly with foil.

06

Step

Transfer the skillet to the preheated oven and bake until the chicken is cooked through and the juices run clear when pierced with a fork, about 20 to 25 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

For an extra layer of flavor, consider adding a pinch of smoked paprika to the taco seasoning.
Serve this dish over a bed of fluffy white rice or creamy mashed potatoes to soak up all the delicious sauce.
If you prefer a milder flavor, remove the seeds and membranes from the Hatch chiles before slicing.

Carlotta Moore

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 5.0/ 5 ( 4 Ratings)
Total Reviews: (8)
  • Robin Goyette

    Served this over white rice as suggested, and it was the perfect combination.

  • Marcelina Kuvalis

    Easy to follow recipe, and the results were restaurant-quality.

  • Irwin Funk

    I doubled the recipe for a larger crowd, and it was a huge hit!

  • Jace Olson

    Next time, I'll try adding a little bit of cheese to the sauce for extra richness.

  • Priscilla Stiedemann

    This recipe is a game-changer! The Hatch chile cream sauce is so flavorful, and the chicken was perfectly cooked.

  • Vivian Klein

    My family loved this dish! Even my picky eaters enjoyed it.

  • Barrett Kuphal

    I used canned Hatch chiles since fresh ones weren't available, and it still turned out amazing!

  • Roselyn Murazik

    The taco seasoning adds such a unique and delicious twist to the sauce.

LEAVE A REVIEW

Please Rate