Introduction

Creamy oven baked chicken thighs are a comforting and flavorful dish that combines juicy chicken with a rich, garlicky sauce. This easy recipe requires minimal prep and bakes in one skillet, making it perfect for a satisfying weeknight dinner.

A close-up view of a stainless steel pan filled with four pieces of browned chicken, each covered in a creamy, light yellow sauce with melted cheese on top. The chicken pieces are partially submerged in the sauce, which has a slightly bubbly texture and is garnished with small bits of fresh green herbs spread evenly over the surface. On the right side, a white plate holds chunks of pale yellow cheese with a crumbly texture, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

5 skinless, boneless chicken thighs, dried with paper towel
1 teaspoon 21 Salute Seasoning from Trader Joe’s or any poultry seasoning of your choice
Salt and pepper to taste
2 tablespoons unsalted butter (for searing chicken)
2 tablespoons butter (for creamy sauce)
2 tablespoons finely chopped garlic
2 tablespoons flour
1 cup chicken broth
½ cup heavy whipping cream
½ cup Parmesan cheese or prieve cheese, finely grated
2 teaspoons finely chopped dill for garnish (optional)

Instructions

Step 1: Preheat the oven to 375°F. Season the chicken thighs on both sides with the poultry seasoning, salt, and pepper.
Step 2: Melt 2 tablespoons of butter in an oven-proof skillet over medium heat. Add the chicken thighs and sear for 2-3 minutes on each side until they develop a golden color. Remove the chicken from the skillet and set aside on a plate.
Step 3: To make the creamy sauce, melt 2 tablespoons of butter in the same skillet. Add the chopped garlic and sauté for about 1 minute, stirring occasionally.
Step 4: Stir in the flour and cook for 1 minute, stirring constantly to form a roux.
Step 5: Slowly pour in the chicken broth while stirring continuously. Cook for about 1 minute until the sauce begins to thicken.
Step 6: Add the heavy whipping cream and stir to combine. Then, mix in the grated cheese. Taste the sauce and adjust seasoning with salt and pepper as needed.
Step 7: Return the chicken thighs to the skillet, coating them well with the creamy sauce. Place the skillet in the preheated oven and bake uncovered for 30-35 minutes, or until the chicken is cooked through.
Step 8: Garnish with chopped dill and extra cheese if desired. Serve warm and enjoy!

Tips & Variations

Use bone-in, skin-on thighs for more flavor and juiciness, adjusting cooking time accordingly.
Substitute fresh herbs like thyme or rosemary for dill to vary the flavor.
For a lighter sauce, replace half of the heavy cream with milk.
If you don’t have an oven-proof skillet, transfer the sauce and chicken to a baking dish before baking.

Storage

Store leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave until warmed through. Add a splash of broth or cream to loosen the sauce if needed.

How to Serve

This image shows several golden-brown chicken pieces cooked in a creamy, yellowish sauce with a bubbly texture, spread all around the pan. The chicken has slight crispy edges, visible through the thick sauce layer. The sauce is creamy with some specks of black pepper and tiny green herb bits sprinkled on top, possibly dill. The creamy layer covers the chicken pieces unevenly, creating soft, flowing shapes with bubbles and smooth textures. The dish is contained in a white pan, sitting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, you can substitute chicken breasts, but they may cook faster and can dry out more easily. Keep an eye on the baking time and consider brining the breasts beforehand for extra moisture.

Is this dish freezer-friendly?

This dish can be frozen, though the sauce texture might change slightly after thawing. Freeze in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating gently.

Creamy Oven Baked Chicken Thighs Recipe

Print Recipe

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4.8 from 114 reviews

This recipe for Creamy Oven Baked Chicken Thighs features tender, skinless boneless chicken thighs cooked in a rich and flavorful creamy garlic Parmesan sauce. The chicken is first seared in butter for a golden crust, then baked in the oven to finish cooking while simmering in a luscious cream sauce made with garlic, chicken broth, heavy cream, and Parmesan cheese. Garnished with fresh dill, this comforting dish makes a delicious and easy dinner.

Author: Isabella
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yield: 5 servings 1x
Category: Main Course
Method: Baking
Cuisine: American

Ingredients

Scale

For Chicken Thighs

5 chicken thighs, skinless & boneless, dried with paper towel
1 teaspoon 21 Salute Seasoning from Trader Joe’s or any poultry seasoning of your choice
Salt & pepper to taste
2 tablespoons unsalted butter

For Creamy Sauce

2 tablespoons butter
2 tablespoons garlic, finely chopped
2 tablespoons flour
1 cup chicken broth
½ cup heavy whipping cream
½ cup Parmesan cheese or prieve cheese, finely grated
Salt & pepper to taste
2 teaspoons dill, finely chopped, for garnish (optional)

Instructions

Preheat and Season: Preheat the oven to 375°F (190°C). Season the chicken thighs evenly on both sides with poultry seasoning, salt, and pepper.
Sear Chicken: Melt 2 tablespoons butter in an oven-proof skillet over medium heat. Add the chicken thighs and sear for 2-3 minutes on each side until golden brown. Remove the chicken from the skillet and place it on a plate to set aside.
Make Creamy Sauce: In the same skillet, melt 2 tablespoons butter. Add finely chopped garlic and sauté for 1 minute, stirring frequently to prevent burning.
Thicken Sauce: Add 2 tablespoons flour to the garlic butter mixture, stirring continuously for 1 minute to cook the flour. Slowly pour in 1 cup chicken broth while stirring, cooking for about 1 minute until the sauce thickens.
Add Cream and Cheese: Pour in ½ cup heavy whipping cream and stir well. Add ½ cup finely grated Parmesan cheese, stir until melted and combined. Season with additional salt and pepper to taste.
Combine and Bake: Return the seared chicken thighs to the skillet, coating each piece thoroughly with the creamy sauce. Place the skillet uncovered in the preheated oven and bake for 30-35 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Garnish and Serve: Remove from oven and garnish with finely chopped dill and extra Parmesan cheese if desired. Serve warm and enjoy your creamy oven baked chicken thighs.

Notes

You can substitute the 21 Salute poultry seasoning with any poultry seasoning blend or a mix of garlic powder, paprika, onion powder, and dried herbs.
Make sure to dry chicken thighs well before seasoning to help achieve a good sear.
Use an oven-proof skillet such as cast iron to easily transfer from stovetop to oven.
For a lighter version, substitute heavy cream with half-and-half or Greek yogurt, but be mindful it may affect sauce thickness and texture.
If Parmesan cheese is unavailable, pecorino Romano or Asiago can be used as alternatives.
Check chicken for doneness using a meat thermometer to ensure safe internal temperature.
Garnish with fresh dill adds a lovely herbaceous freshness but can be omitted or replaced with parsley.

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