Ingredients:

  • 2 lbs boneless, skinless chicken thighs, cut into 1-inch chunks
  • 2 tbsp unsalted butter
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 cup chicken bone broth
  • 1 can (10.5 oz) cream of chicken soup
  • 1 tsp dried thyme
  • 1/2 tsp smoked paprika
  • salt to taste
  • black pepper to taste
  • 1 cup Panko breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 4 tbsp unsalted butter, melted
  • 1 tsp garlic powder
  • 1/2 tsp onion powder

Instructions:

  1. Heat 2 tbsp of butter in a skillet over medium-high heat.
  2. Add chicken thigh chunks and sear until they develop a golden-brown exterior (about 5-7 minutes). Remove chicken and set aside.
  3. In the same pan, sauté diced onion until translucent, then add minced garlic for 60 seconds until fragrant.
  4. Stir in the cream of chicken soup and chicken bone broth, whisking until the sauce is smooth and bubbling.
  5. Fold in the dried thyme, smoked paprika, salt, and pepper.
  6. Return the seared chicken to the pan, stirring to coat every piece in the sauce.
  7. Preheat your oven to 375°F (190°C).
  8. Transfer the chicken mixture into a 9x13 inch baking dish, smoothing the top with a spatula.
  9. In a separate bowl, combine Panko, Parmesan, melted butter, garlic powder, and onion powder.
  10. Spread the crumb mixture evenly over the top, pressing down lightly to adhere.
  11. Bake for 25-30 minutes until the edges are bubbling and the topping is a deep golden brown.