Description
This Creamy Oven Baked Chicken Thighs recipe offers tender, juicy chicken simmered in a rich, garlicky Parmesan cream sauce. Perfect for a hearty dinner, it combines simple seasoning with a luscious homemade sauce, baked to perfection in the oven to ensure flavorful and satisfying results.
Ingredients
Scale
Chicken
- 5 chicken thighs, skinless & boneless, patted dry
- 1 teaspoon poultry seasoning (e.g., 21 Salute Seasoning or any preferred blend)
- Salt & pepper, to taste
- 2 tablespoons unsalted butter (for searing)
Creamy Sauce
- 2 tablespoons unsalted butter (for sauce)
- 2 tablespoons garlic, finely chopped
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- ½ cup heavy whipping cream
- ½ cup Parmesan cheese (or Pecorino), finely grated
- Salt & pepper, to taste
- 2 teaspoons fresh dill, finely chopped (optional, for garnish)
Instructions
- Prepare the Oven and Season the Chicken: Preheat your oven to 375°F (190°C). Pat the chicken thighs dry using a paper towel to remove any excess moisture. Season both sides of the chicken thighs with poultry seasoning, salt, and pepper evenly.
- Sear the Chicken: In a large oven-proof skillet, melt 2 tablespoons of butter over medium heat. Add the seasoned chicken thighs and sear them for 2-3 minutes on each side until they develop a golden brown crust. Remove the chicken from skillet and set aside on a plate.
- Make the Creamy Sauce: Using the same skillet, melt another 2 tablespoons of butter over medium heat. Add the finely chopped garlic and sauté for about 1 minute, stirring frequently until the garlic is fragrant but not browned.
- Add Flour and Liquids: Stir in 2 tablespoons of all-purpose flour and cook for about 1 minute, stirring constantly to avoid lumps. Gradually pour in 1 cup of chicken broth while whisking continuously until the sauce thickens, approximately 1 minute. Then add ½ cup of heavy whipping cream and stir well. Add ½ cup of finely grated Parmesan cheese and mix until melted and smooth. Taste and adjust seasoning with salt and pepper as needed.
- Bake the Chicken in Sauce: Return the seared chicken thighs to the skillet, spooning the creamy sauce over each piece to coat well. Place the skillet uncovered in the preheated oven and bake for 30-35 minutes, or until the chicken is fully cooked through (internal temperature reaches 165°F/74°C).
- Garnish and Serve: Remove the skillet from the oven once cooked. Optionally, garnish with 2 teaspoons of freshly chopped dill and extra grated Parmesan cheese if desired. Serve the creamy chicken thighs warm with your favorite side dishes.
Notes
- Ensure chicken thighs are patted dry before seasoning to achieve a better sear.
- Use an oven-proof skillet for easy transfer from stovetop to oven.
- For a thicker sauce, let the sauce simmer a little longer on the stovetop before adding chicken.
- Substitute heavy cream with half-and-half for a lighter version, though sauce will be less rich.
- Fresh dill is optional but adds a nice complementary flavor.
- Check internal temperature with a meat thermometer to ensure safety and juiciness.
