Description
This Creamy Oven Baked Chicken Thighs recipe features tender, juicy skinless and boneless chicken thighs seared to golden perfection and baked in a luscious garlic Parmesan cream sauce. With a rich and velvety texture, this comforting dish is seasoned with poultry seasoning and fresh dill, making it a perfect weeknight dinner that pairs beautifully with rice, pasta, or vegetables.
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
- 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 excess moisture. Season both sides of the thighs evenly with poultry seasoning, salt, and pepper for enhanced flavor.
- Sear the Chicken: Heat 2 tablespoons of butter in a large oven-proof skillet over medium heat. Add the chicken thighs carefully and sear them for 2-3 minutes on each side until they develop a golden-brown crust. Once seared, transfer the chicken to a plate and set aside to prepare the sauce.
- Make the Creamy Sauce: 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 to release its fragrance without burning.
- Add Flour and Liquids: Stir in 2 tablespoons of all-purpose flour and cook for 1 minute, stirring constantly to prevent lumps. Gradually whisk in 1 cup of chicken broth and continue whisking until the sauce thickens, approximately 1 minute. Pour in ½ cup of heavy whipping cream and stir well. Add ½ cup of grated Parmesan cheese, mixing until the cheese completely melts into the creamy sauce. Taste and season with additional salt and pepper if necessary.
- Bake the Chicken in Sauce: Return the seared chicken thighs to the skillet, spooning the creamy sauce over each piece to coat them thoroughly. Place the skillet uncovered into the preheated oven and bake for 30-35 minutes until the chicken is fully cooked, reaching an internal temperature of 165°F (74°C).
- Garnish and Serve: Carefully remove the skillet from the oven. Optionally garnish with fresh chopped dill and extra grated Parmesan for added aroma and flavor. Serve warm alongside your favorite sides such as mashed potatoes, steamed vegetables, or pasta.
Notes
- Patting the chicken dry before seasoning ensures better searing and crisping.
- Use an oven-proof skillet to seamlessly transition from stovetop to oven without extra dishes.
- Adjust the seasoning of the sauce after adding all ingredients to suit taste preferences.
- Check chicken doneness with a meat thermometer for safe cooking.
- For a lighter version, consider using half-and-half instead of heavy cream, though the sauce may be less rich.
