Vintage Herb-Crusted Chicken with Aged Gouda

By AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Succulent chicken thighs crowned with a golden crust of fresh herbs and aged Gouda, evoking the timeless elegance of European farmhouse cooking. This French-inspired chicken recipe, ready in about 45 minutes, pairs chicken thighs, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 30 min Serves 4 French cuisine 350 cal/serving

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Ingredients

4 bone-in, skin-on chicken thighs
1 tbsp salt
1 tsp black pepper
2 tbsp all-purpose flour
2 tbsp olive oil
1/4 cup, grated aged Gouda cheese
2 tbsp, chopped fresh thyme
1 tbsp, finely chopped fresh rosemary
2 tbsp butter
1/2 cup chicken broth

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Instructions

Step 1: Pat the 4 bone-in, skin-on chicken thighs dry with paper towels; season both sides with 1 tbsp salt and 1 tsp black pepper, then dust evenly with 2 tbsp all-purpose flour.
Step 2: Heat 2 tbsp olive oil in an oven-safe skillet over medium-high heat until shimmering; place chicken skin-side down and cook for 5 minutes until golden and crispy, then flip and cook for 2 minutes.
Step 3: Sprinkle the 1/4 cup grated aged Gouda cheese evenly over the chicken, then top with 2 tbsp chopped fresh thyme and 1 tbsp finely chopped fresh rosemary.
Step 4: Transfer the skillet to a preheated 400°F (200°C) oven and bake for 20 minutes until chicken reaches 165°F (74°C) internally.
Step 5: Remove skillet from oven, let chicken rest for 5 minutes, then add 2 tbsp butter and 1/2 cup chicken broth to the skillet; scrape browned bits from the bottom and simmer for 2 minutes until sauce thickens slightly.
Step 6: Spoon the pan sauce over the chicken before serving.