An elegant one-pan dinner featuring tender chicken thighs nestled with caramelized fennel and shallots, finished with a rich gorgonzola cream sauce and sweet dates. This sophisticated dish balances savory, sweet, and creamy flavors beautifully.
Pairs beautifully with crusty bread, rice pilaf, or roasted potatoes. For best results, serve immediately while hot to maintain optimal texture.
Can substitute blue cheese for gorgonzola for a milder or stronger flavor profile. Store covered in refrigerator for up to 3 days before serving.
Ingredients
Scale
Measurement units
- 20 Bone-in, skin-on chicken thighs
- 2 Fennel bulbs, sliced into wedges (large)
- 4 Shallots, halved lengthwise
- 12 Medjool dates, pitted and halved
- 3 tbsp Olive oil
- Salt
- Black pepper
- Dried thyme
- ½ cup Heavy cream
- 4 oz Gorgonzola cheese, crumbled
- 2 tbsp Fresh parsley, chopped
- 1 tbsp Honey
Ingredients
Scale
Measurement units
- 20 Bone-in, skin-on chicken thighs
- 2 Fennel bulbs, sliced into wedges (large)
- 4 Shallots, halved lengthwise
- 12 Medjool dates, pitted and halved
- 3 tbsp Olive oil
- Salt
- Black pepper
- Dried thyme
- ½ cup Heavy cream
- 4 oz Gorgonzola cheese, crumbled
- 2 tbsp Fresh parsley, chopped
- 1 tbsp Honey
Instructions
Preheat oven
Preheat oven to 425°F and position rack in center of oven.
Equipment: oven, Large oven-safe skillet or roasting pan
Season chicken
Pat Bone-in, skin-on chicken thighs dry.
Season both sides with Salt Black pepper and thyme.
Equipment: paper towels
Heat oil
Heat Olive oil (2 tbsp) in a large oven-safe skillet or roasting pan over medium-high heat.
Equipment: oven-safe skillet, Large oven-safe skillet or roasting pan
Brown chicken
Brown Bone-in, skin-on chicken thighs skin-side down until golden.
Flip and brown for 2-3 minutes more.
Equipment: oven-safe skillet, tongs
Remove chicken
Remove chicken to a plate and set aside.
Equipment: plate, tongs
Add vegetables
Add fennel wedges and Shallots, halved lengthwise halves to the same pan with remaining Olive oil (1 tbsp).
Equipment: oven-safe skillet, Large oven-safe skillet or roasting pan
Sauté vegetables
Season vegetables with Salt and Black pepper.
Sauté until lightly caramelized.
Equipment: oven-safe skillet
Return chicken to pan
Nestle chicken thighs back into the pan among the vegetables, skin-side up.
Equipment: oven-safe skillet, Large oven-safe skillet or roasting pan
Add dates
Scatter dates around the chicken and vegetables.
Bake
Transfer pan to oven.
Bake until chicken reaches 165°F internal temperature.
Equipment: oven, meat thermometer, Large oven-safe skillet or roasting pan
Transfer to platter
Remove pan from oven.
Transfer chicken and vegetables to a serving platter.
Equipment: oven mitts, serving platter, tongs, Large oven-safe skillet or roasting pan
Start cream sauce
Place the pan over medium heat.
Add Heavy cream (½ cup) scraping up any browned bits.
Equipment: oven-safe skillet, wooden spoon, Large oven-safe skillet or roasting pan
Finish sauce
Stir in gorgonzola and Honey.
Whisk until melted and smooth.
Equipment: whisk
Sauce the dish
Pour gorgonzola cream sauce over chicken and vegetables.
Garnish and serve
Garnish with fresh parsley and serve immediately.
Before you cook
Cook notes
- • Store covered in refrigerator for up to 3 days before serving
- • Can substitute blue cheese for gorgonzola for a milder or stronger flavor profile
- • Pairs beautifully with crusty bread, rice pilaf, or roasted potatoes
- • For best results, serve immediately while hot to maintain optimal texture
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