Description

This Creamy Oven Baked Chicken Thighs recipe features juicy, tender skinless and boneless chicken thighs cooked in a rich, flavorful garlic Parmesan cream sauce. The chicken is first seared to develop a golden crust before being baked in a luscious sauce made with butter, garlic, flour, chicken broth, heavy cream, and Parmesan cheese. It’s a comforting, easy-to-make dish perfect for weeknight dinners or special occasions.

Ingredients

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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

Sauce

2 tablespoons unsalted butter (for searing chicken)
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)

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Instructions

Preheat and Season: Preheat your oven to 375°F (190°C). Pat the chicken thighs dry using a paper towel to remove excess moisture. Season both sides of the thighs evenly with poultry seasoning, salt, and pepper to ensure flavorful chicken.
Sear the Chicken: Heat 2 tablespoons of butter in a large oven-proof skillet over medium heat. Add the chicken thighs and sear them for 2-3 minutes on each side until golden brown to lock in juices and enhance flavor. Transfer the seared chicken to a plate and set aside.
Sauté Garlic: In 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 fragrant but not browned, which builds the base for your sauce.
Create the Sauce: Stir in the all-purpose flour, cooking for 1 minute while stirring constantly to eliminate lumps. Gradually pour in the chicken broth while whisking continuously until the sauce thickens, about 1 minute. Mix in the heavy whipping cream and whisk well. Add the grated Parmesan cheese, stirring until it melts and incorporates into the creamy sauce. Taste and adjust salt and pepper as needed for seasoning.
Bake the Chicken: Return the seared chicken thighs to the skillet, spooning the creamy sauce over each piece to coat thoroughly. Place the skillet uncovered into the preheated oven and bake for 30-35 minutes, or until the chicken is fully cooked and an internal temperature of 165°F (74°C) is reached.
Finish and Serve: Remove the skillet from the oven carefully. Garnish with fresh chopped dill and extra grated cheese if desired for a fresh herbaceous note. Serve the creamy baked chicken thighs hot, paired with your favorite side dishes like mashed potatoes or roasted vegetables.

Notes

Ensure chicken thighs are patted dry before seasoning for proper searing and browning.
Use an oven-proof skillet to transition seamlessly from stovetop to oven.
Adjust seasoning in the sauce according to taste before baking to avoid over-salting later.
Fresh dill is optional but adds a bright, fresh flavor that complements the creamy sauce well.
Check the internal temperature of the chicken with a meat thermometer to ensure safe doneness.